Asparagus, Mushroom and Canadian Parmesan Strudel
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Asparagus, Mushroom and Canadian Parmesan StrudelVisit www.canadianliving.com for full recipe details.based on1 ratings.
Asparagus, Mushroom and Parmesan Strudel
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 298298 cal |
| pro | 8 g8g pro |
| total fat | 19 g19g total fat |
| sat. fat | 9 g9g sat. fat |
| carb | 24 g24g carb |
| fibre | 3 g3g fibre |
| chol | 34 mg34mg chol |
| sodium | 562 mg562mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1818 iron |
| vit A | 2525 vit A |
| vit C | 6767 vit C |
| folate | 6969 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
-
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 into1-inch (2.5 cm) pieces
2 cloves garlic, minced
1/2 cup (125 mL) grated Canadian 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 baking sheet in 425°F (220°C) oven for 10 minutes.
Meanwhile, toss together asparagus, garlic and 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 Parmesan cheese.
Place 1 sheet of the phyllo on work surface with 1 long edge closest to you, covering remainder with damp cloth. Brush sheet lightly with some of the butter. Repeat layering with 3 more sheets, brushing each with butter. 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 from long edge. Place, seam side down, on parchment paper-lined baking sheet; brush with butter. Repeat to make second strudel.
Bake in 400°F (200°C) oven until golden, about 25 minutes. 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 baking sheet in 425°F (220°C) oven for 10 minutes.
Meanwhile, toss together asparagus, garlic and 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 Parmesan cheese.
Place 1 sheet of the phyllo on work surface with 1 long edge closest to you, covering remainder with damp cloth. Brush sheet lightly with some of the butter. Repeat layering with 3 more sheets, brushing each with butter. 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 from long edge. Place, seam side down, on parchment paper-lined baking sheet; brush with butter. Repeat to make second strudel.
Bake in 400°F (200°C) oven until golden, about 25 minutes. Using serrated knife, slice each strudel diagonally into 6 pieces.
- Keywords : Brunch; Vegetarian; Bake; Cheese; Phyllo pastry; 300 calories;
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