Vegetable Strudel with Wild Mushroom Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.6
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 716.5 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 10.6 g

View full nutritional breakdown of Vegetable Strudel with Wild Mushroom Sauce calories by ingredient
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This recipe is time-consuming, but DELICIOUS and very healthy. Worthy of a party. It came from 1,001 Low Fat Vegetarian Recipes by Sue Spitler

This recipe is time-consuming, but DELICIOUS and very healthy. Worthy of a party. It came from 1,001 Low Fat Vegetarian Recipes by Sue Spitler

Number of Servings: 4


    Vegetable Strudel:

    1/2 cup each: chopped red and yellow bell pepper
    1/4 cup chopped shallot
    2 cloves garlic
    1/.5 cups each, cubed, cooked butternut squash, cooked broccoli florets
    Wild Mushroom Sauce, divided (see below)
    3 oz (1/4 cup shredded) non-fat Swiss cheese
    Salt and pepper, to taste
    6 sheets frozen fillo pastry, thawed
    Vegetable oil cooking spray

    Wild Mushroom Sauce:

    1/4 finely chopped shallots
    2 cloves garlic, minced
    2 c. chopped or sliced mushrooms, portobello, cremini, or shiitake
    1/3 c. dry sherry or water
    2-3 tblsp. lemon juice
    1/2 tsp. dried thyme leaves
    2 c. reduced sodium vegetable broth
    2 tblsp corn starch
    Salt and pepper to taste



1.) Saute peppers, shallot, and garlic in lightly greased large skillet until tender, 5 to 8 minutes. Stir in squash, broccoli and 1/2 the Wild Mushroom Sauce (instructions below); cook until hot, 2 to 3 minutes. Remove from heat and stir in cheese. Season to taste with salt and pepper, cool.

2.) Lay 1 sheet of fillo on clean surface; spray lightly with vegetable oil cooking spray. Cover with second sheet of fillo and spray with cooking spray. Repeat with remaining fillo. Spoon vegetable mixture along the long edge of fillo, 3 to 4 inches from the edge. Fold edge of fillo over the filling and roll up, using towel to help lift and roll; place seam side down on greased cookie sheet. Spray top of strudel with cooking spray.

3.) Bake at 375 degrees until golden, about 30 minutes. Let stand 5 minutes before cutting. Cut strudel into 4 pieces and arrange on plates; spoon remaining Wild Mushroom Sauce over the strudel.

Wild Mushroom Sauce:

1.) Saute shallots, garlic, and mushrooms in lightly greased medium saucepan until tender, 5-8 minutes. Stir in sherry, lemon juice, and thyme; heat to boiling, reduce heat and simmer, uncovered, until mushrooms are tender and excess liquid is gone, about 5 minutes. Stir in combined broth and cornstarch; heat to boiling. Boil, stirring, until thickened, about 1 minute. Season to taste with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user LEELEE114.

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