Mushroom Cheese and Vegetable Strudel Stuffing
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mushroom Cheese and Vegetable Strudel Stuffing calories by ingredient
Introduction
From the November/Deccember 2008 edition of Vegetarian Times this is a recipe that originates from the Moosewood Cafe.They recommend spooning it onto layers of phyllo, then wrapping it in the same. That's how I made it, but it could as easily be a wonderful dip, sandwich spread, or gravy-like sauce. From the November/Deccember 2008 edition of Vegetarian Times this is a recipe that originates from the Moosewood Cafe.
They recommend spooning it onto layers of phyllo, then wrapping it in the same. That's how I made it, but it could as easily be a wonderful dip, sandwich spread, or gravy-like sauce.
Number of Servings: 12
Ingredients
-
1 Tbs olive oil
1 medium onion, chopped, 1 medium red bell pepper, chopped (about one cup)
2 cloves garlic, minced
2 tsp thyme, dried
1 lb white mushrooms, sliced
2 10-oz bages spinach
1/4 tsp ground nutmeg
1 14-0z package firm tofu, drained
8 oz Neufchatel ("1/3 less fat") cream cheese, softened
1 cup grated Soykaas or similar non-dairy cheese
Directions
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.