Mushroom and Spinach “Strudel” – A Savory, Flaky Delight

Imagine pulling a golden, flaky Mushroom and Spinach “Strudel” out of the oven—crispy on the outside, warm and cheesy on the inside. This dish is perfect for when you want something comforting yet elegant. Whether you’re making it as an appetizer, a light dinner, or a party snack, it’s sure to impress.

The combination of earthy mushrooms, fresh spinach, and melted cheddar cheese wrapped in buttery puff pastry creates a delicious balance of textures and flavors. Plus, it’s easy to make, using simple ingredients that come together beautifully. Let’s dive into everything you need to know to make the perfect mushroom and spinach strudel!

Why You’ll Love This Mushroom and Spinach “Strudel”

• Rich and Savory – The umami-packed mushrooms, garlic, and cheddar cheese make every bite satisfying.
• Crispy and Flaky – Puff pastry bakes into a golden, crunchy crust.
• Easy to Make – Simple steps and minimal prep time make this an ideal dish for any skill level.
• Versatile – Enjoy it as an appetizer, a side dish, or even a vegetarian main course.
• Great for Entertaining – Serve it at dinner parties, brunches, or holiday gatherings.

Ingredients for Mushroom and Spinach “Strudel”

Using fresh, high-quality ingredients makes all the difference in this dish. Here’s everything you’ll need:

Main Ingredients

Ingredient	Quantity	Purpose
Butter	2 tbsp	Adds richness and enhances flavor
Crimini mushrooms	12 oz	Provides a deep, earthy taste
Garlic, minced	4 cloves	Brings aromatic depth
Baby spinach	4 cups	Adds freshness and color
Salt and black pepper	To taste	Enhances all the flavors
Fresh rosemary or thyme (optional)	1 tsp	Adds an herby touch
Cheddar cheese, shredded	1 cup	Creates a creamy, cheesy filling
Puff pastry sheet	1	Forms the flaky, golden crust
Egg, whisked with 1 tbsp water	1	Acts as an egg wash for shine and crispiness

How to Make Mushroom and Spinach “Strudel”

1. Prepare the Filling

1. Melt butter in a large skillet over medium heat.
2. Add mushrooms and sauté for about 5-7 minutes until browned.
3. Stir in the garlic and cook for another minute.
4. Add spinach and cook until wilted, about 2 minutes.
5. Season with salt, black pepper, and fresh herbs if using.
6. Remove from heat and let cool slightly.

2. Assemble the Strudel

1. Preheat oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface.
3. Evenly spread the mushroom-spinach mixture over the pastry, leaving a 1-inch border.
4. Sprinkle shredded cheddar cheese on top.
5. Carefully roll the pastry into a log, sealing the edges by pressing them together.

3. Apply the Egg Wash & Bake

1. Transfer the strudel to a parchment-lined baking sheet.
2. Brush the top with egg wash for a golden, shiny crust.
3. Use a sharp knife to make small slits on top to allow steam to escape.
4. Bake for 25-30 minutes, or until golden brown and crispy.

4. Serve & Enjoy

1. Let the strudel cool for 5 minutes before slicing.
2. Serve warm as an appetizer, side dish, or light meal.

Tips for the Best Mushroom and Spinach “Strudel”

Choosing the Right Mushrooms

• Crimini mushrooms offer a deeper flavor, but you can also use white button mushrooms or a mix of wild mushrooms.
• Sauté well to remove excess moisture, ensuring the pastry stays crisp.

Working with Puff Pastry

• Keep it cold – Chilled dough bakes better and holds its shape.
• Don’t overfill – Too much filling can cause the pastry to break or get soggy.
• Use parchment paper – It prevents sticking and makes cleanup easier.

Making It Even More Flavorful

• Add caramelized onions for a hint of sweetness.
• Sprinkle grated Parmesan on top for extra cheesiness.
• Mix in walnuts for a crunchy texture.

Nutritional Information

Nutrient	Per Serving
Calories	320 kcal
Protein	10g
Carbohydrates	28g
Fat	20g
Fiber	3g
Sugar	2g

Serving Suggestions

This Mushroom and Spinach “Strudel” pairs well with a variety of dishes. Here are some ideas:

• With a Side Salad – A light green salad with balsamic dressing balances the richness.
• As a Party Appetizer – Cut into smaller pieces for easy serving.
• Alongside Soup – Pairs well with tomato soup or butternut squash soup.
• With Roasted Vegetables – Serve with roasted carrots, zucchini, or bell peppers.

Frequently Asked Questions

1. Can I Use Frozen Spinach Instead of Fresh?

Yes! Just make sure to thaw and squeeze out any excess water before using.

2. How Do I Store Leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispiness.

3. Can I Freeze Mushroom and Spinach Strudel?

Yes! Assemble the strudel, wrap it in plastic wrap, and freeze before baking. When ready to eat, bake directly from frozen at 375°F (190°C) for 35-40 minutes.

4. Can I Make This Recipe Vegan?

Yes! Use vegan butter, dairy-free cheese, and a plant-based egg wash (such as almond milk).

5. What Other Cheeses Can I Use?

Feta, goat cheese, or Gruyère work well if you want a different flavor profile.

6. Can I Add Meat to This Recipe?

Absolutely! Crumbled sausage or bacon adds a hearty touch to the filling.

Final Thoughts – Try This Delicious Mushroom and Spinach “Strudel”!

This Mushroom and Spinach “Strudel” is a must-try for anyone who loves flaky, cheesy, and savory pastries. It’s simple to make, packed with delicious flavors, and versatile enough to be served as an appetizer, snack, or main dish.

So why not give it a try? Gather your ingredients, preheat your oven, and treat yourself to a warm, crispy, and satisfying homemade strudel. Your kitchen will smell amazing, and your taste buds will thank you!

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