nutritional information

Per Slice:

  • Calories: 299
  • Protein: 12 g
  • Total Fat: 15.5 g
  • Saturated Fat: 6 g
  • Carbohydrates: 31 g
  • Cholesterol: 24 mg
  • Sodium: 541 mg
  • Fiber: 4 g
  • Sugar: 2 g

Mushroom, Cheese, and Vegetable Strudel


Serves 12

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

November/December 2008 p.72

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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.

FoggyVegan (SF) - 2015-12-29 19:20:09

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.

Vanessa - 2015-12-23 17:01:43

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

Mary - 2015-11-24 02:03:55

tofu loaf

Tamar - 2014-04-01 16:45:49

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!!

alliene - 2013-12-13 23:48:43

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

wanda morton - 2013-12-08 17:00:27

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.

Marion - 2012-12-26 01:22:26


CHRISTINE - 2012-12-15 16:59:18

This rocked my first vegetarian Thanksgiving. Thank you!

Angel Lemke - 2012-11-26 14:18:05

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.

Abby T - 2012-11-20 20:18:13

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!

Gwen - 2012-11-17 20:20:07

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! :)

Angela - 2012-11-07 22:29:21

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

Wynnie Stein - 2012-11-07 21:02:04

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!

Melinda - 2012-08-24 15:55:12

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.

Christyn Jackson - 2012-08-02 05:15:50