Skip to content
Mushroom, pepper and pesto strudel recipe

Mushroom, pepper and pesto strudel recipe

106 ratings

Created by The Tesco Real Food team

Try something different for your Sunday roast – this mushroom strudel recipe with homemade pesto is sure to impress. Wrap garlic mushrooms, peppers, thyme and pesto in flaky filo pastry and bake until crisp and golden – simple yet delicious! Serve with your favourite roast sides and enjoy. See method

  • Serves 6
  • 30 mins to prepare and 1 hr to cook, plus cooling
  • 285 calories / serving
  • Vegetarian

Ingredients

  • 25g 4-seed mix
  • 4 tbsp olive oil
  • 1 onion, finely sliced
  • 250g frozen sliced mixed peppers
  • 1½ x 380g packs Redmere Farms mushrooms, sliced
  • 3 garlic cloves, crushed
  • 5g fresh thyme, leaves picked
  • ½ lemon, juiced
  • 25g fresh basil, roughly chopped
  • 50g pack grated pecorino
  • 7 sheets ready-rolled filo pastry (from a 250g pack)
  • 50g butter, melted

Each serving contains

  • Energy

    1185kj
    285kcal     14%

  • Fat

    20g 29%

  • Saturates

    7g 36%

  • Sugars

    3g 3%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 17.9g Protein 8.1g Fibre 3g

Method

  1. Toast the seeds in a large frying pan over a medium heat for 1-2 mins until golden and starting to pop. Transfer to a bowl; set aside to cool.
  2. Heat 2 tbsp oil in the frying pan over a medium heat and fry the onion for 10 mins until lightly golden. Stir in the peppers and cook for another 3-4 mins until soft, then add the mushrooms and increase the heat to high. Fry for 10-15 mins, stirring frequently, until the mushrooms are golden and any liquid from them has evaporated. Stir in the garlic and thyme, fry for 2 mins, then transfer to a plate and set aside to cool completely.
  3. Meanwhile, make the pesto. Tip all but 1 tsp of the toasted seeds into a food processor with the lemon juice, basil, pecorino, and 2 tbsp olive oil; season. Blend to a semi-smooth paste, adding 1 tbsp water to bring it together if necessary. Transfer to a bowl.
  4. Preheat the oven to gas 6, 200°C, fan 180°C. Line a work surface with a rectangle of nonstick baking paper and place a filo sheet on top with a long edge closest to you. Brush all over with butter, then place another filo sheet on top. Repeat with 5 more sheets, but don’t butter the top layer.
  5. Pile the mushroom mix into the middle of the pastry in a sausage shape, leaving a 10cm border around the long edges and 5cm around the short edges. Spoon over the pesto, smoothing with the back of a spoon for an even layer. Fold both shorter ends over the filling, then roll up from a long side to make a sausage shape with the seal facing down (make sure the ends are tightly sealed so it doesn’t burst open when cooking). Transfer to a baking sheet, still on the baking paper. Brush with more butter and scatter over the reserved seeds. Bake for 30-35 mins until golden and crisp. Cut into chunky slices with a serrated knife to serve. Leftovers will keep for up to 3 days in the fridge.

Get ahead: Make the strudel filling and pesto up to 2 days ahead. Cover and chill until ready to assemble.

See more Vegetarian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.