Stuffed mushroom roll (and spanakopita)

We are halfway through National Mushroom Month. What fantastic fungus have you been eating? For a simple-yet-flavorful meal, I made a stuffed mushroom roll.

This was my first (maybe second?) time using phyllo dough, but I love the buttery and flaky properties of it. And anything with mushrooms and greens is great in my book.

It was a little tricky to work with the dough, and everywhere I read gave a few tips:

  1. Have everything ready before opening the phyllo dough,
  2. Place plastic wrap and a damp towel on top, and
  3. Work quickly, but there will be some tears. If there is a tear here or there it’s OK since there are seven layers of phyllo.

Beyond those tips, the only thing I would change the next time I make this is to use morebutter to make the phyllo brown better. (I always err on the side of caution for extras like butter, sugar and salt.)

Mushroom and greens phyllo roll

Stuffed mushroom roll

Makes 2 to 3 servings


  • 7 sheets phyllo dough, thaw according to package directions
  • 16 oz (7 cups) sliced fresh mushrooms (I used portobello and button)
  • 1 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 finely chopped garlic cloves
  • 1-2 tbsp fresh Thyme (or 1/2 tbsp dried)
  • Salt and pepper to taste
  • 1 cup kale leaves, roughly torn and stems discarded
  • 1/2 cup shredded cheese
  • ~1/2 cup melted butter or olive oil


  1. Preheat oven to 350°. Line a large baking sheet with parchment paper. Thaw phyllo dough according to package directions.
  2. In a large skillet, add sliced mushrooms and cook on medium heat for about 10 minutes until the water cooks off.
  3. Add the garlic, oil, onion and kale. Cook for another 5-7 minutes on medium-low heat. Add seasonings to taste. Remove from heat and stir in the cheese.
  4. Place 1 sheet of phyllo dough onto prepared baking sheet. Brush or spray on butter or oil. Repeat for 7 layers.
  5. Scoop on mushroom filling, roll the edges inward and then roll into a log. Brush log with oil or butter. Bake at 350° for 25-35 minutes until golden.

Spanakopita with drying phyllo dough. Must work faster!

I had a lot of leftover phyllo, so I kept going and decided to make spanakopita. At this point my phyllo was starting to dry out a little too much so the spanakopita cracked a little, but still tasted great. Maybe I will put another layer of phyllo on next time, or work quicker with the phyllo since I got the hang of it as I went along. Also, I used frozen chopped spinach instead of fresh.

If spanakopita isn’t your thing or you still have phyllo left, here are even more phyllo triangle filling suggestions.

Spanakopita Triangles

Makes about 30 pastries


  • 1 tbsp unsalted butter
  • 1/2 cup sliced green onions
  • 1 clove garlic, minced
  • 1 pound fresh spinach (coarse stems removed if ‘grown-up’ spinach; baby spinach can be used in full)
  • 3/4 pound feta, crumbled
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • 10 (17- by 12-inch) phyllo sheets, thawed if frozen
  • 1/2 cup butter, melted


  1. Melt one tablespoon butter in a large heavy skillet over moderate heat, add onions and garlic and saute for a minute, then cook spinach, stirring, until wilted and tender, an additional 4 to 8 minutes (less for baby spinach, more for grown-up spinach).
  2. Remove from heat and cool, about 10 minutes. Press mixture in mesh colander (or wring in cheesecloth) to remove as much liquid as possible, then coarsely chop.
  3. Transfer to a bowl and stir in feta and lemon juice. Season with salt and pepper to taste. Let filling cool.
  4. Take one phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
  5. Put a heaping teaspoon of filling near one corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
  6. Bake triangles at 350° in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

Do ahead: Pastry triangles can be formed, but not baked, three days ahead. Arrange in one layer in heavy-duty sealed plastic bags, then freeze. Bake frozen pastries in same manner as above.

Do you like the challenge of working with tricky ingredients or do you just leave that to others and eat the fruits of their labor?

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