If you’re looking for an irresistible vegetarian dish that’s both elegant and comforting, Mushroom Strudel with Leeks and Parmesan Cheese will absolutely steal the show. Each bite delivers a savory symphony of earthy mushrooms, sweet leeks, and nutty Parmesan, all wrapped in delicate, golden phyllo pastry. Whether served as a show-stopping appetizer or a satisfying main course, this strudel is the kind of dish friends will ask you to make again and again. Trust me: this is classic European comfort food at its most delicious.
Ingredients You’ll Need
The beauty of Mushroom Strudel with Leeks and Parmesan Cheese is in its simplicity—each ingredient brings something special to the table. From the buttery phyllo to the rich, umami-packed filling, every element plays a starring role in taste, texture, and color.
- Olive oil (1 tablespoon): Adds a fruity, robust base flavor that helps soften the leeks and mushrooms.
- Unsalted butter (1 tablespoon, plus 1/4 cup melted for brushing): Lends richness to both the filling and the flaky phyllo layers.
- Mushrooms (2 cups, cremini or button, finely chopped): The star of the show, bringing earthy depth and a meaty texture.
- Leek (1 large, white and light green parts, sliced and rinsed): Offers a gentle onion sweetness that balances the savory filling.
- Garlic (2 cloves, minced): Gives a punch of aromatic flavor to the mix—don’t skip it!
- Fresh thyme (1 teaspoon, or 1/4 teaspoon dried): Adds a subtle herbal note that elevates the mushrooms beautifully.
- Salt (1/2 teaspoon): Essential for bringing out all the savory goodness in the filling.
- Black pepper (1/4 teaspoon): Brings a gentle kick and rounds out the flavors.
- Parmesan cheese (1/2 cup, grated, plus extra for topping): Melts into the filling for a salty, nutty finish and adds a gorgeous golden top if you sprinkle extra.
- Phyllo dough (6 sheets, thawed): Creates those irresistibly crisp, flaky layers that make each slice so delicious.
How to Make Mushroom Strudel with Leeks and Parmesan Cheese
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This ensures your Mushroom Strudel with Leeks and Parmesan Cheese will bake evenly and release easily when you’re ready to serve.
Step 2: Sauté the Leeks and Mushrooms
In a large skillet over medium heat, warm the olive oil and 1 tablespoon of butter until melted. Add the sliced leeks and sauté for 2 to 3 minutes, just until they start to soften and become fragrant. Next, stir in the minced garlic and cook for another 30 seconds. Toss in the finely chopped mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates—this takes about 7 to 9 minutes. This step is crucial for developing that deep, savory flavor that makes Mushroom Strudel with Leeks and Parmesan Cheese so memorable.
Step 3: Cool the Filling and Add Parmesan
Once the mushroom mixture is cooked and nicely browned, remove the skillet from heat and let it cool for a few minutes. Stir in the grated Parmesan cheese while the mixture is still warm, so it melts slightly and binds everything together. This will give the filling a creamy texture and infuse the whole strudel with cheesy goodness.
Step 4: Layer and Fill the Phyllo
Lay one sheet of phyllo dough on your prepared baking sheet and brush it lightly with melted butter. Layer on the next sheet, brushing with butter, and repeat until all six sheets are stacked. This creates those signature flaky layers that make Mushroom Strudel with Leeks and Parmesan Cheese so irresistible. Spoon the mushroom mixture along one long edge, leaving a 1-inch border so you can roll it up neatly.
Step 5: Roll and Prepare for Baking
Gently roll the phyllo into a log, jelly roll-style, tucking in the ends as you go to seal in the filling. Brush the top with a little more melted butter and, if you like, sprinkle on a bit of extra Parmesan for a gorgeous golden crust. Use a sharp knife to make a few shallow slashes across the top—these little vents help steam escape and prevent sogginess.
Step 6: Bake to Golden Perfection
Slide your strudel into the oven and bake for 25 to 30 minutes, or until the pastry is crisp and beautifully golden. Let it cool slightly before slicing; this resting time helps everything set so you get perfect, neat pieces every time. That’s it—your Mushroom Strudel with Leeks and Parmesan Cheese is ready to enjoy!
How to Serve Mushroom Strudel with Leeks and Parmesan Cheese
Garnishes
A light dusting of extra grated Parmesan cheese on top just before serving adds both flavor and a pretty finishing touch. Fresh thyme sprigs or a sprinkle of finely chopped parsley also bring a burst of color and a hint of freshness to each slice of Mushroom Strudel with Leeks and Parmesan Cheese.
Side Dishes
This strudel pairs beautifully with a simple green salad dressed in lemony vinaigrette, or some roasted seasonal vegetables for a more filling meal. If you’re serving it as an appetizer, try small bowls of tomato soup or a crisp white wine alongside to round out the flavors of Mushroom Strudel with Leeks and Parmesan Cheese.
Creative Ways to Present
For parties, slice the strudel into bite-sized pieces and serve on a platter with cocktail picks. For a dramatic dinner centerpiece, slice it at the table so everyone can admire the golden crust and savory filling. You can even tuck small bundles of Mushroom Strudel with Leeks and Parmesan Cheese into muffin tins for individual servings—adorable and practical!
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Strudel with Leeks and Parmesan Cheese will keep well in the refrigerator for up to 3 days. Wrap the strudel tightly in foil or plastic wrap to maintain its crispness and prevent it from drying out.
Freezing
This strudel freezes beautifully. Let it cool completely, then wrap tightly in plastic and foil before freezing for up to one month. To serve, thaw overnight in the refrigerator before reheating.
Reheating
To bring back that irresistible crispness, reheat slices of Mushroom Strudel with Leeks and Parmesan Cheese in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving, as this can make the phyllo soggy.
FAQs
Can I use puff pastry instead of phyllo dough?
Absolutely! Puff pastry gives a richer, flakier result. Just keep in mind the baking time may need adjustment—bake until the pastry is deeply golden and cooked through.
What mushrooms work best for this strudel?
Cremini and button mushrooms are both fantastic, but feel free to experiment with a mix, or even add some shiitake for a deeper umami flavor in your Mushroom Strudel with Leeks and Parmesan Cheese.
Can I make the filling ahead of time?
Yes! You can prepare the mushroom and leek filling a day in advance. Store it covered in the refrigerator, then assemble and bake the strudel when you’re ready to serve.
Is there a vegan option for this recipe?
To make it vegan, simply use plant-based butter and swap the Parmesan for a vegan cheese or nutritional yeast. The result will still be delicious and satisfying.
How do I keep phyllo dough from drying out?
Phyllo dough can dry out quickly, so keep the unused sheets covered with a slightly damp towel while you work. This keeps them pliable and easy to handle for assembling your Mushroom Strudel with Leeks and Parmesan Cheese.
Final Thoughts
If you’re craving something cozy yet impressive, you can’t go wrong with Mushroom Strudel with Leeks and Parmesan Cheese. It’s a dish that brings warmth to any table, and every slice is bursting with flavor. Give it a try—you’ll be surprised how easy and rewarding it is to make!
