Kale and Mushroom Savoury Strudels | PC.ca

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Kale and Mushroom Savoury Strudels

three strudels stuffed with savoury kale and mushroom mixture.  served on a blue plate

PC Blue Menu Green Lentils

Kale and Mushroom Savoury Strudels

Our frozen PC Organics Chopped Kale is conveniently trimmed of tough stems and prechopped, making it...

Our frozen PC Organics Chopped Kale is conveniently trimmed of tough stems and prechopped, making it easy to add a dose of healthy greens to these savoury vegetarian strudels. Lentils are one of the most convenient plant-based sources of protein—unlike other pulses, they don’t need to be soaked before cooking. Green lentils are best for this recipe, as they hold their shape when cooked.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: Vegetarian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Kale
  • Serving Size

    1/3 strudel (serves 6)

  • Calories

    270 cal

  • Total Fat

    14 g

  • Saturated Fat

    6 g

  • Sodium

    340 mg

  • Total Carbohydrate

    28 g

  • Dietary Fiber

    3 g

  • Sugars

    4 g

  • Protein

    10 g

Kale and Mushroom Savoury Strudels

three strudels stuffed with savoury kale and mushroom mixture.  served on a blue plate

PC Blue Menu Green Lentils

  • Serving Size

    1/3 strudel (serves 6)

  • Calories

    270 cal

  • Total Fat

    14 g

  • Saturated Fat

    6 g

  • Sodium

    340 mg

  • Total Carbohydrate

    28 g

  • Dietary Fiber

    3 g

  • Sugars

    4 g

  • Protein

    10 g

How to make

Ingredients

  • 1/2 cup (125 mL)

    PC®Blue Menuᴹᴰ Green Lentils, dry
  • 2 tbsp (25 mL)

    Olive oil
  • 1

    Onion, finely chopped
  • 1 pkg (227 g)

    PC®Cremini Whole Mushrooms
  • 4

    Cloves garlic, minced
  • 1-1/2 cups (375 mL)

    PC®Organics Chopped Kale, frozen
  • 1/2 tsp (2 mL)

    Each salt and freshly ground black pepper
  • 1/4 cup (50 mL)

    PC®Soft Unripened Goat’s Milk Cheese
  • 6 sheets

    PC®Phyllo Pastry, sheets frozen
  • 3 tbsp (45 mL)

    Unsalted butter, melted

How to make

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Place lentils in large saucepan. Add cold water to cover by 2 inches (5 cm). Bring to a boil; reduce heat to a simmer and cook until tender, 15 to 20 minutes. Drain and let cool.

  • Step 3

    Meanwhile, heat oil in large skillet over medium-high heat; cook onion and mushrooms, stirring often, until tender and mushrooms are lightly browned, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 2 minutes. Add frozen kale; cook, stirring often, 5 to 6 minutes. Stir in salt and pepper. Transfer to large bowl; let cool 10 minutes. Fold in lentils and goat’s cheese until well combined. Set aside.

  • Step 4

    Arrange 1 phyllo sheet on work surface with long side facing you; keep remaining phyllo covered with tea towel to prevent drying out. Brush lightly with some of the butter. Top with another phyllo sheet; brush lightly with some of the butter. Top with another phyllo sheet. Leaving 3-inch (8 cm) border at each short side and starting 2 inches (5 cm) from bottom, spoon half of the mushroom mixture in 3-inch (8 cm) wide strip over phyllo. Fold in short sides and fold bottom edge over filling; roll up tightly into cylinder. Transfer, seam side down, to parchment paper-lined baking sheet. Brush lightly with some of the remaining butter.

  • Step 5

    Repeat with remaining phyllo, butter and mushroom mixture to make second strudel; add to baking sheet. Bake until golden brown and crispy, about 20 minutes.

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