Mushroom Cheese and Vegetable Strudel Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tbs olive oil1 medium onion, chopped, 1 medium red bell pepper, chopped (about one cup)2 cloves garlic, minced2 tsp thyme, dried1 lb white mushrooms, sliced2 10-oz bages spinach1/4 tsp ground nutmeg1 14-0z package firm tofu, drained8 oz Neufchatel ("1/3 less fat") cream cheese, softened1 cup grated Soykaas or similar non-dairy cheese
1. Heat the oil over medium heat and add the onions, garlic, bell pepper and thyme. Saute for 10 minutes.
2. Add the mushrooms and cook another 10 minutes, until wilted and some of the juices have started to evaporate.
3. Stir in the spinach and season with salt and pepper. When wilted, remove from heat.
4. In a food processor, puree the tofu, Neufchatel, cheese, and nutmeg, thinning with a few tbs. of liquid from the vegetables.
5. Combine the puree with the vegetables.
At this point the mixture is ready and can be served as a dip, gravy, sandwich spread, pizza topper, or whatever else you head can come up with. If you want to do it the way Moosewood suggests . . .
1. Layer six sheets of phyllo, brushing every other one with a light coating of olive oil.
2. Spoon the mixture on top leaving a three inch border all the way around.
3. Fold the sides in and place another six layers of phyllo on top, brushing every other sheet.
4. Tuck the edges in a bake at 350 F for 35 minutes. Allow to cool for 10.
5. Done this way you will get two logs that serve six apiece.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user RD6THECLA.
2. Add the mushrooms and cook another 10 minutes, until wilted and some of the juices have started to evaporate.
3. Stir in the spinach and season with salt and pepper. When wilted, remove from heat.
4. In a food processor, puree the tofu, Neufchatel, cheese, and nutmeg, thinning with a few tbs. of liquid from the vegetables.
5. Combine the puree with the vegetables.
At this point the mixture is ready and can be served as a dip, gravy, sandwich spread, pizza topper, or whatever else you head can come up with. If you want to do it the way Moosewood suggests . . .
1. Layer six sheets of phyllo, brushing every other one with a light coating of olive oil.
2. Spoon the mixture on top leaving a three inch border all the way around.
3. Fold the sides in and place another six layers of phyllo on top, brushing every other sheet.
4. Tuck the edges in a bake at 350 F for 35 minutes. Allow to cool for 10.
5. Done this way you will get two logs that serve six apiece.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user RD6THECLA.
Nutritional Info Amount Per Serving
- Calories: 134.0
- Total Fat: 9.7 g
- Cholesterol: 14.4 mg
- Sodium: 203.2 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.9 g
- Protein: 11.9 g
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