Directions:
- Pre heat oven to 400F.
- Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
- Add spinach cook 1 minute.
- Remove mushroom mixture from the pan.
- Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
- Combine with the mushroom mixture.
- Lay out 1 sheet of Phyllo dough, paint well with the butter.
- Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
- Roll once, fold in ends toward the center and continue rolling to make a cylinder.
- Repeat for the 3 remaining sheets.
- Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.2 Kcal (821 kJ) | ||
| Calories from fat | 101.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 17% | |
|---|---|---|---|
| Cholesterol | 31.48mg | 10% | |
| Sodium | 88.88mg | 4% | |
| Potassium | 469.39mg | 10% | |
| Total Carbs | 16.15g | 5% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 64.1mg | 356% | |
| Calcium | 91.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 116.42 Kcal (487 kJ) | ||
| Calories from fat | 59.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.66g | 17% | |
|---|---|---|---|
| Cholesterol | 18.68mg | 10% | |
| Sodium | 52.74mg | 4% | |
| Potassium | 278.53mg | 10% | |
| Total Carbs | 9.58g | 5% | |
| Sugars | 2.03g | 14% | |
| Dietary Fiber | 1.27g | 9% | |
| Protein | 3.97g | 13% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 38mg | 356% | |
| Calcium | 54.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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