MUSHROOM STRUDEL APPETIZER
Pair this with a salad for a light lunch. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Coat baking sheet with cooking spray.
- Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
- Stir in cream cheese, chives, salt, pepper, and nutmeg.
- Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
- Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 0 g, TransFat 0 g
MUSHROOM APPETIZER
Super quick and easy. Great little take along to parties, they fly out of the bowl. A lot of butter yes, use them for a celebration, for any reason you want to celebrate LOL
Provided by Peg629
Categories Very Low Carbs
Time 1h40m
Yield 30 bites
Number Of Ingredients 3
Steps:
- Saute cleaned mushrooms in butter for 5 minute.
- Sprinkle with one of the Good Seasons mix.
- Simmer, not boil, covered, for 1-1/2 hours.
- Serve with party toothpicks, warm or room temperature.
- Servings determined by size of mushrooms used.
MUSHROOM APPETIZERS
A great appetizer, tasty. A nice blend of flavors You may make the mushroom fill ahead and freeze it. I usually split it into 4 bags so I can make only a dozen at a time. Thaw from frozen and continue to make the bread nappies.
Provided by Bergy
Categories Cheese
Time 1h5m
Yield 48 Appetizers
Number Of Ingredients 12
Steps:
- Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
- Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat.
- Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
- Press bread pieces, the buttered side down, into a tiny muffin tins.
- Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
- Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
- Bake in 350f oven for 20 to 25 minutes.
CREAMY MUSHROOM STRUDEL
I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!
Provided by Sharon123
Categories Christmas
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
- Cut cream cheese into hot mushrooms, tossing until cheese melts.
- Add remaining filling ingredients; mix well.
- To Assemble: Use a well-buttered baking tray.
- Melt the butter.
- Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
- Add another leaf and brush with more butter (be generous).
- Continue to stack the leaves until you have 5.
- Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
- Brush top with butter and sprinkle on 1 tbsp poppy seeds.
- Using a spatula, transfer to a buttered tray.
- Repeat this ritual to make a second roll.
- Slash each roll into 3rds, on the diagonal.
- Bake 25 minutes at 375°F.
- Serve hot.
MUSHROOM STRUDEL
I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.
Provided by Chef Kate
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
- Season with salt and pepper.
- Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
- Add the wine, the thyme, the basil, the spinach and the lemon rind.
- Saute until the liquid is evaporated.
- Transfer to a bowl and allow to cool.
- Stir in cheese, 4 tablespoons of the breadcrumbs.
- Preheat oven to 350°F.
- Line a cookie sheet with buttered parchment paper.
- Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
- Repeat (using in total four sheet of dough).
- Sprinkle breadcrumbs over the phyllo dough.
- Lay out mushroom mixture over one end of Phyllo dough.
- Carefully roll into a strudel, tucking in the ends.
- Brush the strudel with butter.
- Bake until golden and crisp--about 30 minutes.
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