Mushroom strudel

Vegetarian alternative to turkey

Serves
4
Preparation time
10 minutes
Cooking time
25 minutes

Ingredients

  • 25g butter 
  • 400g mushrooms, finely chopped 
  • 1 bunch of spring onions, finely chopped 
  • 200g reduced fat soft cheese 
  • Filo pastry

Method

  1. Heat 25g butter in a frying pan. 
  2. Add 400g finely chopped mushrooms and sauté for 5 minutes. 
  3. Add 1 bunch finely chopped spring onions and cook until the mushrooms are soft and all the liquid has evaporated.   
  4. Allow the mushroom mixture to cool, then stir in 200g reduced fat soft cheese.  
  5. Lay one large sheet of filo on a clean surface and brush lightly with melted butter.   
  6. Lay three more sheets of filo on top of the first, brushing each with butter. 
  7. Spread the mushroom mixture over the pastry leaving a border of 2.5cm around the edges. 
  8. Roll the pastry up, from the short end, like a Swiss roll.  
  9. Transfer to a baking sheet making sure that the seam is underneath. 
  10. Using a sharp knife make light diagonal slashes across the top of the pastry. 
  11. Brush with the remaining oil and bake at 200oC / gas mark 6 for 20 - 25 minutes or until the pastry is crisp and golden.  
  12. Leave to stand for 5 minutes then cut into slices.

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