Stuffed Mushroom Phyllo Roll
Ingredients
The pastry
-
7
sheets
Phyllo dough
-
~½
cup
melted Earth Balance, olive oil, or cooking spray
The filling
-
16
oz
sliced fresh Crimini mushrooms
-
1
cup
chopped sweet onion
-
1
cup
kale leaves
-
1
tsp
olive oil
-
2
cloves
garlic
-
1-2
tbsp
fresh Thyme
-
½
cup
shredded Daiya Cheese
-
to taste
Kosher salt, Herbamare, and freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a skillet, cook the sliced mushrooms over medium heat for about 10 minutes until the water evaporates.
- Add garlic, olive oil, onion, and kale to the skillet and cook for another 5-7 minutes, seasoning to taste. Remove from heat and stir in the cheese.
- Place one sheet of Phyllo dough on the baking sheet and brush or spray with oil. Repeat for 7 layers.
- Scoop the mushroom filling onto the dough, fold in the sides, and roll into a log. Brush the log with oil or butter.
- Bake for 25-35 minutes until golden brown, then slice and serve.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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