Quick & Easy

Mushroom silverbeet strudel

Flaky golden filo pastry stuffed with silverbeet, mushrooms and cheese makes for a savoury lunch or light dinner.
mushroom silverbeet strudel
1H 5M



1.Boil, steam or microwave silverbeet until just wilted; drain. Squeeze excess liquid from silverbeet; chop finely.
2.Heat oil in medium saucepan; cook mushrooms and onion, stirring, over medium heat until mushrooms are soft. Drain; cool to room temperature.
3.Combine silverbeet and mushroom mixture in medium bowl with cheese, nutmeg and egg; mix well.
4.Layer sheets of pastry, brushing with butter between each layer. Spoon mushroom mixture along long edge of pastry; roll up like a swiss roll to enclose mixture, folding sides in as you roll.
5.Place strudel on oiled oven tray. Brush lightly with remaining butter; sprinkle with breadcrumbs. Bake, uncovered, in moderately hot oven about 25 minutes or until browned lightly.

Recipe best made just before serving.


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