Mushroom Strudel Appetizer

Healthier_Me

Prep Time:20 min
Start to Finish:1 hr 5 min
makes:12 servings

8 oz mushrooms, sliced
1 small onion, chopped
2 or 3 cloves garlic, finely chopped
2 oz 1/3-less-fat cream cheese (Neuchâtel), softened
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon pepper
A grating of fresh nutmeg
6 frozen (thawed) phyllo sheets (15x12 inches)

1. Heat oven to 375°F. Coat baking sheet with cooking spray.
2. Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
3. Stir in cream cheese, chives, salt, pepper, and nutmeg.
4. Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
5. Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.



Nutritional Information

1 Serving: Calories 50 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1/4 c Vegetables

Healthier_Me

Prep Time:20 min
Start to Finish:1 hr 5 min
makes:12 servings

8 oz mushrooms, sliced
1 small onion, chopped
2 or 3 cloves garlic, finely chopped
2 oz 1/3-less-fat cream cheese (Neuchâtel), softened
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon pepper
A grating of fresh nutmeg
6 frozen (thawed) phyllo sheets (15x12 inches)

1. Heat oven to 375°F. Coat baking sheet with cooking spray.
2. Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
3. Stir in cream cheese, chives, salt, pepper, and nutmeg.
4. Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
5. Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.



Nutritional Information

1 Serving: Calories 50 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1/4 c Vegetables