* Exported from MasterCook *
Mushroom Cheese and Vegetable Strudel
Recipe By :Adapted from Vegetarian Times magazine, November 2008 issue.
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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FILLING:
1 tablespoon olive oil
3/4 cups chopped onion
1 cup diced red bell pepper
2 cloves garlic -- peeled, minced
2 teaspoons dried thyme
1/2 pound white mushrooms -- sliced (or substitute a variety of mushrooms)
9 ounces baby spinach -- or 10-ounce bag
1/4 teaspoon ground nutmeg
Salt and pepper to taste
7 ounces firm tofu -- to 10-oz, 1 package, well-drained
4 ounces reduced-fat cream cheese -- softened (Neufchâtel)
1/2 cup grated extra-sharp cheddar cheese
STRUDEL:
1/4 cup olive oil
1 large clove garlic -- minced
1/2 teaspoon dried thyme
1/2 pound whole-wheat phyllo dough -- thawed
1/2 teaspoon poppy seeds -- sesame or fennel seeds, optional
Preheat the oven to 350 degrees. Coat jelly-roll pan with nonstick cooking spray; set aside.
To make filling: In a large skillet, heat oil over medium heat. Add the onion, bell pepper, garlic and thyme and sauté about 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.
In a food processor, puree tofu, cream cheese and cheddar in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper and other seasoning as you like.
To make the strudel: In a small saucepan heat the oil, garlic and thyme over low to medium heat 2 to 3 minutes, or until fragrant. Cool.
To assemble: Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides if necessary. Brush the phyllo, in streaks, with the garlic oil.
Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.
Spread filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo, overlapping sheets in center. Brush
with garlic oil. Repeat layering 2 sheets at a time, brushing every second sheet with garlic oil, until you've used all the sheets. Tuck under edges. Sprinkle top with seeds, if desired.
Bake 45 to 50 minutes, or until golden. Let stand 15 minutes before cutting into slices.
Serves: 6
Preparation time: 20 minutes
Total time: 2 hours, 20 minutes (not all active time)
If you can't find whole-wheat phyllo dough, use regular phyllo. Our tasters loved the crispness of this strudel. Vegan cream cheese and cheddar cheese can be substituted for the regular in this recipe.
Per serving: 380 calories (56% from fat), 23 grams fat (7 grams sat. fat), 31 grams carbohydrate, 13 grams protein, 388 mg sodium, 24 mg cholesterol, 200 mg calcium, 4 grams fiber.
Cuisine:
"Mediterranean"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 349 Calories; 22g Fat (66.0% calories from fat); 12g Protein; 13g Carbohydrate; 6g Dietary Fiber; 20mg Cholesterol; 404mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 900231 0 0 0 0 0 20081 0 0 0 0 4453 0
