Mushroom Strudel

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“If you love mushrooms, you'll love them in this delectable strudel. The soft, savoury filling and the crunch of buttery filo send this over the top.”
1hr 10mins

Ingredients Nutrition


  1. Melt butter in large skillet over medium-high heat.
  2. Add mushrooms and onions and saute until vegetables are golden and all liquid has evaporated.
  3. Stir in Sherry and salt and cook until Sherry is absorbed.
  4. Remove from heat and drain well.
  5. Return to skillet.
  6. Add cream cheese and stir until melted (place over low heat, if necessary).
  7. Blend in breadcrumbs, yoghurt, parsley, water chestnuts, garlic, lemon juice, caraway seed and pepper.
  8. Preheat oven to 350 degrees F.
  9. Grease rimmed, large baking sheet.
  10. Place 1 filo sheet on work surface, cover remaining with dampened kitchen towel so they do not dry out.
  11. Brush filo sheet with melted butter, top with second filo sheet; brush with butter.
  12. Repeat until 10 sheets are stacked in this manner.
  13. Spoon half of mushroom filling in strip along 1 long edge of filo, leaving 3 inch margin at each end.
  14. Roll up filo to enclose filling, tucking in ends, as for a large spring roll.
  15. Transfer to baking sheet, seam side down.
  16. Brush top generously with butter and sprinkle with ½ of poppy seeds.
  17. Repeat with remaining filo and filling to form second strudel.
  18. Bake strudels until crisp and browned, about 25 minutes.
  19. Let cool 5 minutes, then cut each roll into 8 pieces.
  20. Serve immediately.

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