Tested till perfect Asparagus, Mushroom and Canadian Parmesan Strudel
Asparagus, Mushroom and Parmesan Strudel
Photography by Matthew Kimura

Asparagus, Mushroom and Canadian Parmesan Strudel

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 13 ratings.
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  • Portion size 6


    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
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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.

Nutritional Information Per serving: about

cal 298 pro 8g total fat 19g sat. fat 9g
carb 24g fibre 3g chol 34mg sodium 562mg

% RDI:

calcium 11 iron 18 vit A 25 vit C 67
folate 69
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