This showstopper vegetarian entrée is a savory spin on apple strudel, with sautéed mushrooms, chestnuts and goat cheese taking the place of fruit. The strudel can be made up to 6 hours in advance and baked right before serving, so it’s a great option for a dinner party. Serve with a baby kale salad tossed with a creamy tahini dressing for a complete meal.

Active time: 40 minutes | Total time: 1 hour

Mushroom and Chestnut Savory Strudel

Ingredients

• 1 1/2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1/2 lb (227g) portobello mushrooms, chopped
• 1/2 lb (227g) shiitake mushrooms, caps sliced, stems discarded
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup (59g) dry white wine or vegetable broth
• 3/4 cup (107g) roasted chestnuts, chopped and peeled (see note)
• 1/2 cup (70g) crumbled goat cheese
• 12 sheets phyllo dough, defrosted if frozen
• 4 tbsp melted ghee
• 1/2 cup (20g) fresh dark rye or whole-wheat breadcrumbs

Directions

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.

Heat the olive oil in a large sauté pan or skillet over medium-high heat. Add the onion and cook for about 3 minutes, until beginning to soften. Add the mushrooms, thyme, rosemary, salt, and black pepper. Continue cooking, stirring occasionally, for about 6 minutes, until the mushrooms release their liquid and begin to brown. Add the wine and cook for 1 minute, or until evaporated. Transfer the mushroom mixture to a large bowl, stir in the chestnuts, and let cool for 10 minutes.

Place one sheet of phyllo dough on a large cutting board with the long side facing you. Brush with some of the melted ghee and sprinkle with a few teaspoons of breadcrumbs. Top with another sheet of phyllo dough, brush with more ghee, and sprinkle with more breadcrumbs. Repeat with the remaining phyllo sheets, adding breadcrumbs between layers but not on the final sheet.

Transfer the layered phyllo to the prepared baking sheet. Spoon the mushroom mixture in a line about 1 inch from the edge closest to you and sprinkle the goat cheese evenly over the filling. Fold the edge closest to you up and over the filling, then roll into a long, tight cylinder. Place seam-side down on the baking sheet and brush the exterior with any remaining ghee. The strudel may be refrigerated at this point for up to 8 hours before baking.

Bake for about 25 minutes, or until crisp and golden brown. Transfer to a serving platter and let cool for 5 minutes before slicing with a serrated knife.

Note: Peeled and roasted chestnuts are available in well-stocked supermarkets in the baking aisle. Substitute 1/2 cup roasted walnuts or hazelnuts if desired.

Serves: 6 | Serving Size: One 2-inch slice

Nutrition (per serving): Calories: 404; Total Fat: 19g; Saturated Fat: 9g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 33mg; Sodium: 493mg; Carbohydrate: 51g; Dietary Fiber: 3g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Vitamin D: 2%; Calcium: 5%; Iron: 13%; Potassium: 354mg; Vitamin A: 1%; Vitamin C: 11%

Originally published January 12, 2019; Updated June 2026

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