Stuffed Mushroom Phyllo Role
Larry brought in some cabbage and kale leaves from the garden, and I thought I’d try a new recipe. This is adapted from a mix of Spinach & Mushroom Mini Vegan Puff Pastry Quiche and Oh She Glows Stuffed Mushroom Phyllo Roll.
Ingredients
- 1 sheet vegan puff pastry (about 8 oz.), thawed if frozen
- 1 cup shredded Daiya cheese
Or Tofu Mix
- 1 lb. extra firm tofu, drained
- 1 T soy sauce
- 2 T lemon juice
- 2 T nutritional yeast
- black pepper to taste
Saute
- 1 T olive oil
- 3 cups finely chopped mushrooms
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups finely chopped greens
- sundried tomatoes to taste (optional)
Instructions
If not using Daiya cheese, use the tofu mix: Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth.
Saute mushrooms and onion until softened, 5-10 minutes. Add garlic and greens. Remove from heat and fold in Daiya or tofu mixture.
Preheat oven to 350F. Line a large baking sheet with parchment paper or silicon liner. Thaw Phyllo dough according to package directions.
Place 1 sheet of Phyllo dough onto prepared baking sheet. Brush or spray on butter or oil. Repeat for 7 layers. Scoop on mushroom filling, roll the edges inward as shown here, and then roll into a log. Brush log with oil or butter. Bake at 350F for 25-35 minutes until golden. Slice and enjoy!
Fresh out of the oven, before cutting:
