Mushroom Sausage Spinach Strudel Recipes

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TUSCAN ARTICHOKE & SPINACH STRUDEL



Tuscan Artichoke & Spinach Strudel image

Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/4 cups chopped baby portobello mushrooms
1/3 cup oil-packed sun-dried tomatoes, chopped
4 teaspoons oil from the sun-dried tomatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons prepared pesto
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
1 cup coarsely chopped thawed frozen artichoke hearts
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
1 tube (8 ounces) refrigerated crescent rolls
1 large egg
3 tablespoons finely chopped walnuts

Steps:

  • In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

MUSHROOM STRUDEL



Mushroom Strudel image

I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.

Provided by Chef Kate

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
1 lb cremini mushroom, cleaned and sliced
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced (or more)
salt and pepper
1/2 cup white wine
1/2 teaspoon fresh thyme
1/4 cup fresh basil leaf, torn, packed
1/2 cup baby spinach leaves, packed
1/2 teaspoon fresh grated fresh lemon rind
1/2 lb asiago cheese or 1/2 lb goat cheese, crumbled
3/4 cup fine breadcrumbs
4 sheets phyllo dough
3 tablespoons melted sweet butter

Steps:

  • In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
  • Season with salt and pepper.
  • Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
  • Add the wine, the thyme, the basil, the spinach and the lemon rind.
  • Saute until the liquid is evaporated.
  • Transfer to a bowl and allow to cool.
  • Stir in cheese, 4 tablespoons of the breadcrumbs.
  • Preheat oven to 350°F.
  • Line a cookie sheet with buttered parchment paper.
  • Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
  • Repeat (using in total four sheet of dough).
  • Sprinkle breadcrumbs over the phyllo dough.
  • Lay out mushroom mixture over one end of Phyllo dough.
  • Carefully roll into a strudel, tucking in the ends.
  • Brush the strudel with butter.
  • Bake until golden and crisp--about 30 minutes.

RICOTTA, 3 MUSHROOM & SPINACH STRUDEL



Ricotta, 3 Mushroom & Spinach Strudel image

I made this as one course of my Christmas Eve smorgaasbord. It looks beautiful but is a bit bland for my taste - Next time I make them I will add 1 tsp chili flakes. Perfect for a buffet. If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers. The recipe is from a Safeway pamphlet.

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons butter
2 shallots, peeled and thinly sliced
1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
1 1/2 cups portabella mushrooms, gills removed,thinly sliced
1 cup shiitake mushroom, thinly sliced
1 cup washed torn spinach
2 tablespoons cognac or 2 tablespoons white wine
2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta)
4 tablespoons breadcrumbs
5 sage leaves, thinly sliced
salt
pepper
4 sheets phyllo dough
1/4 cup butter, melted

Steps:

  • Pre heat oven to 400F.
  • Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
  • Add spinach cook 1 minute.
  • Remove mushroom mixture from the pan.
  • Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
  • Combine with the mushroom mixture.
  • Lay out 1 sheet of Phyllo dough, paint well with the butter.
  • Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
  • Roll once, fold in ends toward the center and continue rolling to make a cylinder.
  • Repeat for the 3 remaining sheets.
  • Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

Nutrition Facts : Calories 361.7, Fat 23.2, SaturatedFat 13.9, Cholesterol 62.9, Sodium 352.9, Carbohydrate 30.3, Fiber 2.4, Sugar 3.1, Protein 9.9

SPINACH STRUDELS



Spinach Strudels image

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.

Provided by SMITHS37

Categories     Appetizers and Snacks     Pastries

Time 48m

Yield 40

Number Of Ingredients 11

½ cup olive oil
1 bunch green onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, well drained
2 tablespoons chopped fresh dill
3 extra large eggs, lightly beaten
7 ounces feta cheese, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
40 sheets frozen phyllo pastry, thawed in refrigerator
1 cup unsalted butter, melted
½ cup plain bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.
  • Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.
  • Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
  • Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.
  • Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

Nutrition Facts : Calories 152 calories, Carbohydrate 12.2 g, Cholesterol 32.8 mg, Fat 10.1 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 189.8 mg, Sugar 0.6 g

SAUSAGE & MUSHROOM STRUDELS



Sausage & Mushroom Strudels image

Provided by Ina Garten

Categories     appetizer

Time 2h

Yield 8 to 10 strudels

Number Of Ingredients 11

1/2 pound sweet Italian sausage links, casings removed
1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs (see tip)
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
  • Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
  • Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
  • Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
  • Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

MUSHROOM SAUSAGE SPINACH STRUDEL RECIPE



mushroom sausage spinach strudel Recipe image

Provided by momofsixplus1

Number Of Ingredients 11

3 tbl olive oil
1 small onion, chopped
1/4 lb fresh mushrooms, sliced
1/4 cup chopped red bell pepper
1 clove garlic, minced
1/2 lb bob evans original recipe roll sausage, cooked and drained
1/2 lb fresh spinach, washed, chopped and drained
1/4 cup shredded swiss cheese
4 sheets of phyllo dough-thawed per pkg directions
1/4 cup butter or margarine, melted
3 tbl dry bread crumbs

Steps:

  • heat oil in medium skillet over medium heat until hot. add onions, mushrooms, red pepper and garlic, cook and stir until vegetables are soft. stir in sausage, spinach, cheese, salt and pepper; cook until vegetables are tender. set aside until cool. preheat oven to 375. place 1 phyllo sheet on work surface. brush entire sheet with some melted butter and sprinkle 1/4 of bread crumbs.(cover remaining sheets with damp towel) repeat layers three times. spread sausage mixture over top; roll up, starting at one short side until long roll forms. place on baking sheet. brush with remaining butter, bake 15 minutes or until golden. let stand 5 min. cut into 1 inch slices. serve hot. refrigerate leftovers.

PENNE WITH SAUSAGE, WILD MUSHROOMS AND SPINACH



Penne with Sausage, Wild Mushrooms and Spinach image

Categories     Cheese     Mushroom     Pasta     Sauté     Quick & Easy     High Fiber     Sausage     Spinach     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.

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