Mushroom, pepper and pesto strudel recipe

Mushroom, pepper and pesto strudel recipe

14 ratings

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

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

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