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Mushroom Phyllo Strudel

Total Time: 1 HR Makes: 24 portions
Prep Time: 20 MIN Cook Time: 40 MIN

This recipe, courtesy of Adam Roush, Executive Chef at Trombino’s Bistro Italiano in Albuquerque, NM, is sure to be a hit among mushroom lovers.

  • 38.4 ounces White mushroom, sliced
  • 38.4 ounces Crimini mushroom, sliced
  • 19.2 ounces Portobello mushroom, sliced
  • 1.2 ounces Garlic, minced
  • 1.2 ounces Butter
  • 1.2 ounces Dried basil
  • 9.6 ounces White wine
  • 19.2 ounces Heavy cream
  • 7.2 ounces Romano cheese, grated
  • 19.2 ounces Panko breadcrumb
  • †0.15 ounce Salt & Pepper
  • 8.4 ounces Butter, melted
  • 30 sheets Athens Phyllo Dough (14×18)


Sauté all mushrooms and garlic in 1.2 ounces butter until cooked through. Add basil and deglaze with wine. Allow to reduce slightly. Add cream and continue to reduce., by 1/3. Remove from heat and fold in 1/2 cup cheese and panko. Allow to cool completely.
Layer 5 sheets phyllo dough alternating with melted butter. Line the long side of the phyllo with 1/2-inch of the cooled filling. Roll the phyllo to create a log. Repeat 5 times to make 6 strudels. Brush the strudels with remaining butter and sprinkle with remaining cheese. Bake at 3501/4F for 15-20 minutes, or until phyllo is crispy. Serve immediately or chill for future use.
TIPS: Reheats well in 3501/4F oven.
Athens Ready-To-Go Phyllo Dough can be substituted for the 14×18 Phyllo dough.
Click here for Athens Ready-To-Go conversion details.