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Asparagus, Portobello, and Goat Cheese Brie Strudel

Ingredients

1/2 lb. Asparagus, trimmed and roughly chopped to 2-3 inch slices
Salt & Pepper to taste
5 tbsp. Butter
3/4 lb. Portobello Mushrooms, thinly sliced
1 tsp. Lemon Juice
1/4 cup Walnuts, finely chopped
2 tbsp. Bread Crumbs
10-12 sheets phyllo dough, thawed
3/4 cup Crumbled Goat Cheese Brie (or other desirable cheese)

Method

1. In a non stick skillet, 1/2 in of water, bring to a boil and season with salt. Blanch the asparagus until tender. Approximately 3-4 minutes. Strain and cool.
2. Return skillet to heat and melt 1 tbsp. of butter and sauté the mushrooms until the liquid is evaporated and mushrooms are dry. Remove to heat and add lemon juice.
3. In a mixing bowl combine the asparagus, mushrooms and cheese together.
4. In a small container combine the bread crumbs with the walnut pieces.
5. Melt remainder of the butter.
6. On a flat surface, place a phyllo sheet vertically in front of you. Brush lower half with butter, sprinkle with walnut and bread crumb mixture and fold top half piece over. Brush lower half with butter, sprinkle with bread crumbs & walnuts and fold one more time.
7. On lower quarter of the dough, place 1/4 of the mushroom cheese mixture. Fold the phyllo into an envelope fold until completely folded.
8. Bake in a preheated 400° oven for approximately 20 minutes until golden brown.