Mushroom, Cheese, and Vegetable Strudel Recipe | Vegetarian Times Skip to main content

Mushroom, Cheese, and Vegetable Strudel

Whole-wheat phyllo dough lends a wholesome, nutty taste and golden color to the finished strudel. Veganizing this recipe is a snap too—simply substitute vegan cream cheese and vegan Cheddar cheese.


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1 Tbs. olive oil
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1 medium onion, chopped (1½ cups)
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1 medium red bell pepper, diced (1 cup)
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2 cloves garlic, minced (2 tsp.)
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2 tsp. dried thyme
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1 lb. white mushrooms, sliced (5 cups)
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2 10-oz. bags baby spinach
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¼ tsp. ground nutmeg
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1 14-oz. pkg. firm tofu, drained
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8 oz. Neufchatel cheese, softened
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1 cup grated extra-sharp Cheddar cheese (4 oz.)

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¼ cup olive oil
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1 clove garlic, minced (1 tsp.)
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1 tsp. dried thyme
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1 lb. whole-wheat phyllo dough, thawed
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½ tsp. poppy, sesame, or fennel seeds, optional


1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.

2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.

3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.

4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.

5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.

6. Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired. Bake 45 to 50 minutes, or until golden. Let stand 15 minutes before cutting into slices.

Nutrition Information: 

12 g
Total Fat: 
15.5 g
Saturated Fat: 
6 g
31 g
24 mg
541 mg
4 g
2 g
Serves 12

Comments on this Recipe

We made it vegan and added more mushrooms, it was fantastic! By far the standout on the Thanksgiving table. Also made fantastic leftovers. Getting ready to shop for the ingredients again to take to a friend's house for Christmas dinner.

So tasty! I used 1 bag fresh spinach and 1/2 block frozen (thawed, sqeezed dry). Also about 1/2 amt of cheese and cream cheese (my taste). I didnt bother making the olive oil mix for the phyllo, too time consuming. When assembling phyllo 'log', I wound up putting about 1 c mix in the center of some phyllo sheets and just folding the edges over to make a round-ish blob looking thing! The mix is really loose before cooking, so it might take a few tries to actually get it into 'log' form, but definitely worth it! I have lots of leftovers frozen, cant wait to eat again!

Awesome...first time did it as the recipe called for...second, used more red bell pepper. very, very good. I used fresh everything which I think always bumps up recipes a notch. try it!!!! oh! takes a while for assembly... but worth it!

This was really good. I used all fresh spinach. Next time I think I'll use just a little less Thyme and a little more red bell pepper. Yum!

I was given this recipe to make for a Thanksgiving dinner for meals to go to home bound persons. They had me use Rolled Puff pastry dough. It was fabulous. It is my favorite to take to potlucks.


I made this recipe for Thanksgiving last year. It was great. It went faster than the Turkey.

I made this a couple years ago, for a family gathering,it was awesome, but a lot of work. Will make it again when I am a guest, not a host!

This is delicious and has definitely earned a spot on the thanksgiving menu! I did the vegan version and assembly was tricky, mine turned out more flat and wide. the filling makes it hard to shape into a loaf.Takes about 30 min to prepare and 45 min to cook, But it is so worth the time! YUM!

This has become a staple for our Thanksgiving feast. My hubby's fave!

I was sadly disappointed by this recipe. I was so excited and after all the work I put into it, I was looking forward to it even more. I found it to be too doughy, and the filling was flavorless. I followed the recipe exactly. I had to make a mushroom gravy to eat the leftovers, and even then, I'm going to have to eat it by myself.

This dish was a bit of a workout! :D It was good, but my phyllo sheets must have been smaller than the recipe called for. I ended up with a rather small strudel and quite a bit of leftover filling. Ah, well, it made a nice dip! :D

I really loved this recipe! I made it last night and I am eating left overs right now and I think it tastes almost as good as yesterday. My sister on the other hand wasn't a big fan.

I have been making this recipe for years, ever since I first saw it in VT mag. I substitute mild, soft goat cheese for the Neufchatel. The aroma it gives fresh from the oven is drool-worthy and even my hardcore meat eating friends scramble for multiple servings. This recipe IS time consuming to make, however it's always been worth the time & effort, plus the filling can be made a day ahead & refrigerated. If there are any leftovers, it keeps well in the fridge & reheats nicely to delicious, toasty perfection. Always gets rave reviews from anyone who is lucky enough for me to make it for them!

Hi everyone...this is Wynnie Stein Co-Owner of Moosewood Restaurant...I developed this Mushroom, Cheese and Vegetable Strudel for the Vegetarian Times Thanksgiving feature in is so gratifying to see all the folks below who have loved making it over the years. Greetings from Moosewood! Wynnie

I plan on making this entirely from scratch today, (apart from the cheese, which I would love to make myself, but my roommates might object to) so I think it might take me awhile, but it looks completely worth it. The recipe I have for the phyllo makes about three pounds of it, so it looks like I will be making some pita bread as a side. Bonus! :)

I'm currently preparing for my Thanksgiving menu, and this dish is the shining star. It will be the third Thanksgiving I've made it! My mother always has something to say about the mushrooms (she doesn't trust fungus), but she eats it (and secretly loves it) regardless! In all seriousness though, it's first-time favorite turned staple! Every person present adores it, even the skeptics. There is quite a bit of filling left over, but I gladly eat it everyday after. So delicious, and I can't imagine being able to find a vegetarian main entree as satisfying as this one!

I love this recipe! Thank you to VT and Wynnie Stein of Moosewood Restaurant. This was my second time making it, the first time was a huge hit at Thanksgiving a couple years ago (I'm the lone vegetarian so I bring a veg-friendly alternative). It's simple enough to make, just somewhat time consuming with the phyllo dough set up. I actually made two "logs" from the recipes -- instead of covering the baking sheet with two overlapping sheets, only did one (same amount of layers) and split the filling between two trays.

This rocked my first vegetarian Thanksgiving. Thank you!


Made this again for Christmas Day-second year in a row and a big hit. I made it vegan and its great. Thank you for the recipe.

I will try this without tofu, I do not like tofu as of yet I have not found the right receipt

In subbed all cheese and tofu for an equal amount ofdrained cashew cream and added a bit of onion powder and test flaked for cheesyness. It was heavenly and all the meat eaters devoured it as well. Thank you!!

tofu loaf

I'm thinking 1/2 cream cheese and 1/2 goat, then puff pastry. Any thoughts?

Can this be prepared and then left in the fridge for a few hours before baking? I was thinking it would be a nice treat to pull out mid-way through a New Year's eve party but wouldn't want it to get soggy sitting in the fridge.

Made this for the first time this Xmas, using all vegan ingredients - and it turned out great - really pretty and very tasty. I would definitely recommend this & will make it again. I did make it in the morning and then just covered with saran wrap in fridge 'til ready to bake. I did add some additional all purpose seasoning when cooking the veggies. And I think you could leave out the vegan cheese, I couldn't really taste it in the filling when done.