Mushroom Strudel Appetizer

Ingredients

• 8 ounces mushrooms, sliced
• 1 small onion, chopped
• 2-3 garlic cloves, finely chopped
• 2 ounces cream cheese, 1/3-less-fat softened (Neuchâtel)
• 1 tablespoon chives, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 pinch nutmeg
• 6 phyllo pastry sheets, thawed (15x12 inches)

Directions

1. 1

   Heat oven to 375°F Coat baking sheet with cooking spray.

2. 2

   Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.

3. 3

   Stir in cream cheese, chives, salt, pepper, and nutmeg.

4. 4

   Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.

5. 5

   Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.