Asparagus, Mushroom and Red Pepper Strudel
Serve this as brunch or light supper with a simple green salad.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 298 |
| pro | 8 g |
| total fat | 19 g |
| sat. fat | 9 g |
| carb | 24 g |
| fibre | 3 g |
| chol | 34 mg |
| sodium | 562 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 18% |
| vit A | 25% |
| vit C | 67% |
| folate | 69% |
-
6 oz (175 g) mushrooms
1 sweet red pepper
Half onion, sliced
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and dried thyme
1/4 tsp (1 mL) pepper
1-1/2 lb (750 g) asparagus, cut into 1-inch (2.5 cm) pieces
2 cloves garlic, minced
1/2 cup (125 mL) grated Parmesan cheese
8 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
Preparation:
Cut each mushroom into 4 slices. Halve, core and seed red pepper; cut in half crosswise and slice.
In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large rimmed baking sheet 425°F (220°C) oven for 10 minutes.
Meanwhile, toss asparagus and garlic with remaining oil, salt, thyme and pepper. Add to baking sheet and roast until vegetables are tender, about 15 minutes. Transfer to bowl; let cool. Stir in cheese.
Place 1 sheet of the phyllo on work surface with 1 long edge closest, covering remainder with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Repeat layering and brushing with butter with 3 more sheets.
Spoon half of the asparagus mixture in 2-inch (5 cm) wide strip about 1 inch (2.5 cm) from closest edge and leaving 2-inch (5 cm) border at each end. Fold 1-inch (2.5 cm) border over filling; fold in ends and roll up.
Place, seam side down, on parchment paper–lined rimmed baking sheet; brush with butter. Repeat to make second strudel. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in centre of 400°F (200°C) oven for about 25 minutes or until golden. Using serrated knife, slice each strudel diagonally into 6 pieces.
In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large rimmed baking sheet 425°F (220°C) oven for 10 minutes.
Meanwhile, toss asparagus and garlic with remaining oil, salt, thyme and pepper. Add to baking sheet and roast until vegetables are tender, about 15 minutes. Transfer to bowl; let cool. Stir in cheese.
Place 1 sheet of the phyllo on work surface with 1 long edge closest, covering remainder with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Repeat layering and brushing with butter with 3 more sheets.
Spoon half of the asparagus mixture in 2-inch (5 cm) wide strip about 1 inch (2.5 cm) from closest edge and leaving 2-inch (5 cm) border at each end. Fold 1-inch (2.5 cm) border over filling; fold in ends and roll up.
Place, seam side down, on parchment paper–lined rimmed baking sheet; brush with butter. Repeat to make second strudel. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in centre of 400°F (200°C) oven for about 25 minutes or until golden. Using serrated knife, slice each strudel diagonally into 6 pieces.
Source
Canadian Living Magazine: May 2008
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