BlogLunchMushroom and Cheese Strudel

Mushroom and Cheese Strudel

Mushroom and Cheese Strudel

Serves 4


1 stick celery, very finely chopped

½ red pepper, de-seeded and very finely chopped

10ml (2 teasp) oil

2 cox’s apples, peeled, cored and diced            

30ml (2 tablesp) lemon juice

350g (12oz) closed cup mushrooms, sliced

125g (4oz) vegetarian blue vein cheese, crumbled

15ml (1 tablesp) chopped fresh basil

4 sheets filo pastry

75g (3oz) butter, melted  

75g (3oz) fresh wholemeal breadcrumbs


Heat oil in a pan and cook celery and red pepper for two minutes.  

Drain and cool.  

Put diced apple into a bowl with the lemon juice to stop the apple from going brown.

Mix mushrooms, cheese and basil together in another bowl. 

Lift apple out of lemon juice and drain. Stir apple into mushroom mixture with the cooled celery and red pepper. 

Brush a sheet of filo pastry with a little of the melted butter then fold in half to give a rectangle 23x28cm (9x11”). Brush the top of the pastry with more butter, and then sprinkle some breadcrumbs over the top.  

Place a quarter of the mushroom mixture down two-thirds of the pastry.  Starting at the shorter edge, and at the end where the mushroom mixture is, carefully roll up pastry to form a sausage shape. Place on a lightly greased baking sheet.  

Repeat with the remaining pastry and mushroom mixture to make four strudels.  Brush strudels with melted butter and sprinkle remaining breadcrumbs over the top.  Bake in the oven, (180º C, 350º F, Gas no 4) for 30 minutes