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Mushroom & Caramelized-Shallot Strudel - w

Source of Recipe

Adapted from The Best of Cooking Light 3
Mushroom & Caramelized-Shallot Strudel - w

WW Points
Serves: 8

1 tsp. olive oil
1-1/2 c. sliced shallots (about 8-oz.)
1/8 tsp. sugar
1 T. water
4 8-oz. pkg. sliced mushrooms
2 T. dry Marsala � or � Maderia

2/3 c. low-fat sour cream
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. minced fresh � or � 1/4 tsp. dried thyme
1/4 tsp. freshly ground pepper

8 sheets frozen phyllo dough, thawed
Cooking spray
1/3 c. dry bread crumbs, �divided�
1 T. stick margarine, melted

Preheat oven to 400�. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water, cover and reduce heat to medium-low and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms, cook uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala, cook 1 minute. Remove from heat cool. Stir in the next 5 ingredients.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Sprinkle with about 2 tsp bread crumbs. Repeat layers with 3 phyllo sheets, ending with phyllo.

Spoon 1-3/4 c. mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-in. border, roll up jelly roll fashion. Place strudel seam side down on a baking sheet coated with cooking spray. Tuck ends under.

Repeat procedure with remaining phyllo sheets, cooking spray, breadcrumbs and mushroom mixture. Brush strudel with margarine; bake at 400� for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.

One slice equals: 176 calories�5.6 gm fat (.9 gm saturated�7.4 gm protein�24.9 gm carbohydrate�2.1 gm fiber�4 mg cholesterol�92 mg sodium ++++ WWP: 4