- Portion size 6 servings
Ingredients
Method
Cut each mushroom into 4 slices. Halve, core and seed red pepper; cut in half crosswise and slice.In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large baking sheet in 425°F (220°C) oven for 10 minutes.
Meanwhile, toss together asparagus, garlic and remaining oil, salt, thyme and pepper. Add to baking sheet and roast until vegetables are tender, about 15 minutes. Transfer to bowl; let cool. Stir in Parmesan cheese.
Place 1 sheet of the phyllo on work surface with 1 long edge closest to you, covering remainder with damp cloth. Brush sheet lightly with some of the butter. Repeat layering with 3 more sheets, brushing each with butter. Spoon half of the asparagus mixture in 2-inch (5 cm) wide strip about 1 inch (2.5 cm) from closest edge and leaving 2-inch (5 cm) border at each end. Fold 1-inch (2.5 cm) border over filling; fold in ends and roll up from long edge. Place, seam side down, on parchment paper-lined baking sheet; brush with butter. Repeat to make second strudel.
Bake in 400°F (200°C) oven until golden, about 25 minutes. Using serrated knife, slice each strudel diagonally into 6 pieces.
Nutritional facts Per serving: about
- Sodium 562 mg
- Protein 8 g
- Calories 298.0
- Total fat 19 g
- Cholesterol 34 mg
- Saturated fat 9 g
- Total carbohydrate 24 g
%RDI
- Iron 18.0
- Folate 69.0
- Calcium 11.0
- Vitamin A 25.0
- Vitamin C 67.0
