Stuffed Mushroom Phyllo Roll & Mango Kale Salad

174 comments

IMG_1086

Don’t we all want a fancy smancy meal that doesn’t require hours in the kitchen? I know I do.

Meet Phyllo dough. It’s here to bring back the fancy in your life!

IMG_1007

Cuz we need it.

IMG_1432

And I don’t mean Circa 1982 pink carpet fancy either…

IMG_1412

Any takers? lol.

Phyllo (also spelled fillo or filo) is fancy smancy. You can buy it pre-made. It’s versatile.

Native to Middle Eastern cooking, Phyllo (which translates to “leaf” in Greek) is a kind of dough that is stretched into paper-thin like sheets and used for savoury and sweet pastries. Think, Baklava. Mmm.

It’s made primarily of flour, water, and a bit of oil, but it’s usually recommended to buy it pre-made due to it’s extremely delicate nature.

IMG_1015

If you’re like me, you’ve seen Phyllo dough lurking in the freezer section of your grocery store, but slinked away in fear not knowing what the heck to do with it.

I decided I was going to get over my Phyllo fears, so I picked up some dough, watched a couple You Tube videos, and realized it wasn’t so bad after all!

IMG_1023

Here are a few important tips about working with Phyllo dough:

1. It needs to thaw, so you can leave it in the fridge overnight or on the counter for a couple hours.

2. Because the dough is paper-thin, it dries out super fast. When it dries out, it tears very easily. It’s best to wait to open the package until you are ready to use it. Once it is opened and rolled out, place a piece of parchment or wax paper over top and then cover it with a damp tea towel to keep in the moisture. This is essential or your dough will crack much more easily.

3. The goal is not perfection! At first I was terrified of cracking or tearing the dough, but after a few slip-ups, I realized that my pastry would still taste delicious even if it wasn’t perfect. So don’t freak out if it tears a bit on you. Just try to handle it as gently as possible and do what you can.

4. Spread a generous amount of melted Earth Balance on each layer with a pastry brush or to save more time, spray with cooking spray. This not only adds needed moisture, but it creates a delicious buttery pastry once baked. I’m not so sure cooking spray would have tasted as good as my Earth Balance version though!

IMG_1086

The first thing you need to do is prepare your filling. I had a bunch of garden kale to use up, as well as local Crimini mushrooms, so I decided to make a mushroom pastry with kale, cheeze, etc. You can use whatever vegetables you prefer though! It’s extremely versatile.

I sliced the mushrooms (making 7 cups) and I cooked it down for about 10 minutes until most of the water evaporated.

IMG_1002

Next, I added about 1 cup chopped kale leaves (no stem), 1 cup chopped onion, 1 tsp olive oil, 2 minced garlic cloves, Herbamare, ground pepper, and fresh Thyme. I cooked this for about 5-7 minutes. It tasted amazing.

IMG_1011

Once the filling was ready, I stirred in the cheese, removed it from the heat, and unrolled my Phyllo dough. Make sure you have a damp tea towel and parchment paper ready!

IMG_1015

Grab a large baking sheet and line it with parchment paper or a non-stick mat. Carefully peel off 1 piece of dough and place it onto the baking sheet.

At this point, you can either spray each sheet with cooking spray or use my method which is to spread on melted Earth Balance with a pastry brush.

IMG_1017

Repeat this process, for about 7 sheets of dough.

You might have a couple ‘flops’ along the way. Don’t fret!

IMG_1019

Make sure to keep the dough covered with a damp tea towel throughout this process.

IMG_1020

Once you have your 7 layers, scoop on your filling and fold in the sides.

IMG_1022

Now roll your pastry all the way up into a log. This part was much easier than I thought!

IMG_1024

Now, brush your log with more oil or melted Earth Balance.

IMG_1025

Bake in a 350F pre-heated oven for 25-35 minutes until slightly golden. It will be puffy and beautiful.

IMG_1082

Slice on a diagonal because you’re fancy. It will be really hard not to inhale this right on the pan! Don’t be alarmed when it flakes all over the place, this is normal.

IMG_1095

Behold, the flaky, cheezy, buttery glory.

WANT.

Now.

For breakfast.

IMG_1087-2

The 1/2 cup of Daiya Cheese brought this pastry to a whole other level. I highly recommend it.

IMG_1100

Now I just need to figure out what I’m doing with the leftover sheets. Maybe a sweet tart is in my future?

IMG_1098

I made a Mango Kale salad to go with it which also was quick and easy. I have kale coming out of the wazoo in my garden (among peppers, cukes, onions, etc!), so I’ve been giving it away to friends and also using it daily in my meals.

IMG_0977

First, massage some oil, lemon juice, and salt into the kale leaves.

IMG_0964

Shake up your dressing.

IMG_0968

Pour on the dressing, massage into kale, add mango and seeds, marinate for an hour or longer, and then serve!

IMG_0972

It was light and lovely, although our all-time favourite kale salad is still the Weekend Glow Kale Salad.

All in all, a wonderful meal which was a nice treat during a time of chaos.

Especially with some Chardonnay…

IMG_1005

~~~

Feed Good Tea Giveaway Winner!

Congrats to Stephanie for winning the tea prize pack! Stephanie wrote, “I would love to win a new tea selection, just in time for fall!” Stephanie I’ve emailed you to collect your shipping info and we’ll get this shipped to you right away.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 174 comments… read them below or add one }

1 Jessica @ How Sweet It Is August 23, 2011

I would be all over that roll because I LOVE mushrooms! I’m actually eating some right now! Yummy.

Reply

2 The Mrs @ Success Along the Weigh August 23, 2011

I’m not a mushroom person but this recipe can so easily be altered to whatever you like so I thank you for a great base recipe to go from! Oh the possibilities! :)

Reply

3 Angela (Oh She Glows) August 23, 2011

yes it definitely could!

Reply

4 Mushrooms Canada August 23, 2011

Oh my goodness Angela, this looks truly delicious! I was afraid to use Phyllo dough for years, and I actually tried it out on one of our mushroom recipes and was impressed at how easy it is to use…. you just need patience… lol
– Brittany

Reply

5 Holly @ The Runny Egg August 23, 2011

Angela this looks incredible! I have helped Jason make baklava before and I remember my heart was practically beating out of my chest — I didn’t want to rip the dough! I know, its just food, but I wanted it to be perfect (and it was and so so good)

Reply

6 kristy @ kristyruns August 23, 2011

Looks delicious! And not too intimidating, which is key. ;)

Reply

7 Casey @ Pocket Full of Sunshine August 23, 2011

That looks incredible. I LOVE any type of savory mushroom pastry. Thanks so much for the recipe Angela!

Reply

8 Sabina August 23, 2011

Kale freezes pretty well if you tire of eating it or giving it away. ;-)

Reply

9 Angela (Oh She Glows) August 23, 2011

Yea I’ve been freezing it in boat loads too!

Reply

10 kaila@ healthy helper blog! August 23, 2011

INCREDIBLE! This looks so delicious!!!!

Reply

11 Caitlyn August 23, 2011

We are having a lot of construction done on our house so I completely understand the need for something easy yet fancy! Nothing beats sauteed mushrooms and flakey dough :-)

Reply

12 Gill August 23, 2011

Puff Pastry is also a dream and very versatile. I make a spinach and cashew cheeze puff pastry tart and it’s a dead ringer for Spanokopita. I’ll have to try this mushroom roll though, looks awesome!!

Reply

13 Heather (heathers dish) August 23, 2011

I adore phyllo dough…this looks amazing for any meal!

Reply

14 Andrea B. @ Vegvacious August 23, 2011

Mushrooms, daiya and phyllo — YUMMY!!!! I’ve tried my hand at phyllo to make spanakopita and baklava; they didn’t look pretty but they tasted amazing!!! I’m wondering if there’s anyway to make a vegan version of spanakopita??? Hmmm…sounds like a good challenge!! Happy Tuesday Ange!

Reply

15 Maxine August 23, 2011

I am so making these phyllo rolls for my lunch to hide all my so-called “weird” veggies.

Reply

16 Cait's Plate August 23, 2011

This. Looks. INCREDIBLE! My mom has salmon stuffed in a phyllo dough this weekend and it looks SO good. I love the idea of shoving it full of fruits and veggies!!

Reply

17 Natalcho August 23, 2011

mmmm….filo…right up my alley being Bulgarian and all:) try to stuff it with pumpkin and walnuts sometime – it is amazing!

Reply

18 Angela (Oh She Glows) August 23, 2011

Wow that would be delicious :) with a drizzle of maple syrup too..

Reply

19 Natalcho August 23, 2011

Yes, it’s a traditional Bulgarian desert – I will dig out the recipe and send it to you – maybe you can veganize it? :))) I am still not very good at vegan substitutions:)

Reply

20 Angela (Oh She Glows) August 23, 2011

cool, thanks!

Reply

21 Shelly August 23, 2011

Oh my gosh! That looks amazing- and it’s such a versatile technique! You could roll up just about anything! (I’m immediately thinking of apples earth balance and cinnamon in the fall for a sweet version- or heck, you could do apples, thyme and daiya for a non-sweet apple roll…)
I love Kale. I just bought some yesterday b/c it’s been too long since I’ve eaten it. I love to sautee it with lemon juice and garlic and stir it into spaghetti noodles (topped with parm for me, but maybe nutritional yeast to veganize), stir fry it with garbanzo beans, or sautee it and serve it alongside roasted potatoes with plenty of ketchup and hot sauce. It’s also good sauteed with garlic then finished with sliced almonds and earth balance.

Reply

22 Angela (Oh She Glows) August 23, 2011

mmm wonderful ideas Shelly!

Reply

23 Angela @ Eat Spin Run Repeat August 23, 2011

Sounds awesome, Ange! I saw this on your facebook page yesterday and couldn’t wait to see the recipe. I have purchased phyllo dough (in fact, it was Fillo Factory as well!) but had the same problem as you with not knowing what to do with the rest!

Reply

24 Shelly August 23, 2011

Oh, and basil. The last Kale recipe should say: sauteed with garlic and basil, then finished with slice almonds and earth balance. :)

Reply

25 Kierstan @ Life {and running} in Iowa August 23, 2011

With your left over sheets you could slice up a few bananas, top with nutella, roll up and bake. I bet that would be delicious!

Reply

26 Angela (Oh She Glows) August 23, 2011

yum!

Reply

27 The Teenage Taste August 23, 2011

Anything stuffed with mushrooms and cheese has got to be good in my book! I’m bookmarking this now! :-D

Reply

28 Felicia (Natural + Balanced) August 23, 2011

thank you for posting those tips ! this is the perfect appetizer or dish to bring to a party. doesn’t cutting it on an angle make it look so much prettier? awesome recipe :)

Reply

29 Jenna McNaughton August 23, 2011

amazing can’t wait to try it, going to get the stuff !!!

Reply

30 Caroline @ chocolate & carrots August 23, 2011

Wow…that looks incredible!

Reply

31 Jaclyn T August 23, 2011

Spelt phyllo pastry? Must find.

Reply

32 Angela (Oh She Glows) August 23, 2011

I bought it from Ontario Natural Food Coop but Ive heard Whole Foods carries them too. I’ll have to check loblaws next time im there.

Reply

33 Donna @ Life of a Happy Blonde August 23, 2011

That was going to by my first question!
Thanks for the heads up Angela, i’ll have to get some on my next trip to Whole Foods!!!

Reply

34 Jaclyn T August 24, 2011

Thanks!

Reply

35 shamima August 23, 2011

That looks great. Can you please tell me where you found spelt phyllo? Thanks!!

Reply

36 Angela (Oh She Glows) August 23, 2011

Ontario Natural Food Coop, but I think Whole Foods carries the same brand too.

Reply

37 Kate August 23, 2011

Aarti’s is the first kale salad I ever made and its the best!!

Reply

38 Ari@ThE DiVa DiSh August 23, 2011

Those look soo yummy!! I love phyllo rolls and the way they fall apart in your mouth with their crunch :) Can you tell I am craving them!? :) lol

Reply

39 Minnooo August 23, 2011

I think I can actually smell the pastry through my monitor…just sayin’

Reply

40 Angela (Oh She Glows) August 23, 2011

:)

Reply

41 Gina @ Running to the Kitchen August 23, 2011

My Greek mother in law was visiting last month and left me with half a box of unused phyllo dough in my freezer. This looks perfect for using it up! It definitely intimidates me when I look at and usually just shove it out of the way and grab something easier to make.

Reply

42 Girl in the pink August 23, 2011

I worked with phyllo for the first time recently and made baklava! This savory recipe is next on my list!

Reply

43 Brittany @ Itty Bits of Balance August 23, 2011

This phyllo roll looks awesome! I love that there are millions of layers (yes, literally ;) )

Reply

44 Moni'sMeals August 23, 2011

YES! I love pyhllo and I usually use it for my sweet treats but I love they idea here for a stuffed mushroom and with diaya cheese (still have not tried it!) meal, good call.

Now to that Kale Salad, I would easily eat the entire bowl. ;)

Reply

45 Jessica @ Dairy Free Betty August 23, 2011

I’ve always been scared of phyllo too!! :) This looks awesome!! Might be a good appy at a party!!

That kale salad sounds awesome too!
My favorite way to eat kale is sauteed with a little bit of sesame oil and topped with salt and sunflower seeds!

Reply

46 Karen Cohen August 23, 2011

For some reason- I am now inspired! I am getting off work an hour early today and I am going to try making it with my mother in law’s veggies she gave us from her garden. How did you find the veggies and cheese within the dough? Did it not make it soggy at all?

Thanks

Reply

47 Heather @ Get Haalthy with Heather August 23, 2011

It’s been sooooo long since I’ve used phillo. Do you know if any made with while wheat flour is out there? This looks amazing and yes, oh so fancy :)

Reply

48 Michelle August 23, 2011

My favourite fall dessert is warm apple strudel using phyllo dough, it’s just grated apples, walnuts, raisins and cinnamon. I will definitely be trying the mushroom filling, it looks delicious.

Reply

49 Lacy August 23, 2011

Hi Angela,
I have been a follower for sometime and everything always looks so amazing. When I saw this post I had to respond. I can’t wait to try this recipe very soon.

Reply

50 Angela (Oh She Glows) August 23, 2011

I hope you enjoy it Lacy! Thanks for your comment :)

Reply

51 Ashley August 23, 2011

WOwowow!!! I would have cleared that pan myself! I can’t believe you found spelt phyllo!! That is so very cool. I was thinking yesterday when I saw your FB photo of this meal…I wonder if they make GF phyllo? Probably not, but might have to try the spelt if I can find it! I’m sure Eric thoroughly enjoyed this. My uncles wife + whole family are 100% Greek, so I’m very familiar with the magical powers of phyllo. :)

Reply

52 Liz @ Tip Top Shape August 23, 2011

Looks great!! I recently used phyllo dough for the first time and it was not nearly as awful as I thought it would be! Realizing that perfection isn’t necessary is the key. Once I stopped worrying about tears I found it easier to manage.

Reply

53 Laura @ Sprint 2 the Table August 23, 2011

Gorgeous, savory dish! Please will you make baklava next though? :)

Reply

54 Carolyn August 23, 2011

Wow, I love your recipes. You make such appetizing meals!

Reply

55 blossjoss August 23, 2011

Looks awesome. I need to try this one. Thanks for the inspiration and soothing my phyllo dough anxieties!

Reply

56 Amy @ The Whole Sweet Scoop August 23, 2011

Wow, this looks so good! This is officially on my dinner list for later this week. I remember when we were doing renovations at our place – it’s so terrible to have everything so chaotic, but when it’s all done it is so worth it! Hang in there!

Reply

57 Angela (Oh She Glows) August 23, 2011

Thanks for the virtual hug ;)

Reply

58 Jenny August 23, 2011

Others are right: that sure does look delicious… and I’ll be looking forward to seeing your other creations with phyllo! Only thanks to my mom did I ever learn how to use it, but it’s been a long time since I’ve cooked or baked with it.

I’m a bit envious of you and your garden, what with it overflowing with kale and delicious produce! Over here on the west coast, it continues to cost an arm and a leg… Ah well – such is the small monetary price to pay for something that can be used in incredible creations like this one. :) Hope to be trying this soon for dinner! And hope that I have the self-restraint not to eat the entire recipe by myself in one sitting… (It just looks THAT good.)

Reply

59 Apron Appeal August 23, 2011

That phyllo looks good – which is saying a lot…cuz me no likey mushrooms.

Reply

60 Ashley August 23, 2011

I love phyllo dough (as in Baklava, haha) but I’ve had several flops with puff pastry so I’m afraid of actually trying to use the phyllo! But after reading your experience, I think I could feel comfortable enough to try it! Thanks!

Reply

61 Angela (Oh She Glows) August 23, 2011

And don’t forget it doesnt have to be perfect! Who cares if it tears a bit here and there? Once it puffs up you barely notice the ‘flaws’ :)

Reply

62 Ashley August 23, 2011

Oh true! Thanks:):) What combos would you suggest since I don’t like mushrooms? I can’t handle their texture, even though I love their taste!

Reply

63 Angela (Oh She Glows) August 23, 2011

I think any seasonal veggies would be great right now. Zucchini, corn, carrots, peppers, onions, etc. You could also add lentils, beans, etc. Change up the sauces! A tomato sauce would be nice as long as it wasn’t too watery. Mexican flavour would be fun. or experiment with different herbs.

Reply

64 Ashley August 23, 2011

Thank you! I’m so excited to try this recipe out!

Reply

65 Svetlana August 23, 2011

Now THAT looks awesome, I am so making a trip to the store today for some Phylo!!! Thank you :)

Reply

66 Mama Pea August 23, 2011

I LOVE Fillo Factory dough…it is the only brand I’ve found that is whole grain and easy to work with. Your roll looks beautiful!

Reply

67 Angela (Oh She Glows) August 23, 2011

Agree, I would certainly buy that brand again!

Reply

68 Jesse August 23, 2011

oh this looks amazing! I bought some phyllo to use as a topping for pot pies instead of making the crust [I was lazy], and I still have some left…now I’m worried about it being dried out though! We shall see….thanks for the recipe!

Reply

69 Angela (Oh She Glows) August 23, 2011

oh wow that is a GREAT idea about using it to top a pie!!

Reply

70 Ellie@fitforthesoul August 23, 2011

Phyllo can be quite challenging the first time around if it’s not thawed hah! I remember I had a hard time the first time b/c it wasn’t thawed and I was in a hurrry. That caused many rips :P This looks so delicious girl~~

Reply

71 Angela (Oh She Glows) August 23, 2011

lol…I could see that being an issue!

Reply

72 Katelyn @ Chef Katelyn August 23, 2011

Yum, I am dddyyyyingggg. This would be so good with some feta!!!!!

Reply

73 Aine @ Something to Chew Over August 23, 2011

I love love love phyllo dough!

This is the third time I’ve seen it on a blog today – getting serious cravings :)

Reply

74 Kristen @ Chocolate Covered Kristen August 23, 2011

Yum!!! This gives my flashbacks to standing on a chair next to the counter making Spanakopita with my mom as a kid. It was her “fancy dinner party” appetizer and the best way to trick us kids into eating spinach! My job was always to brush the butter on the dough and to make sure the dough stayed covered. I love how food can bring back such fun memories! Thanks for taking me back for a minute :-)

Reply

75 leatitia August 23, 2011

WANT!! It looks absolutely delicious!

We make baklavas with phyllo dough. Lots of butter (or Earth Balance) between layers, top it chopped almonds (with something else, I forgot what! Sugar?) and pour hot maple syrup + eau d’oranger mixture on top of it all! You should try it :)

Reply

76 Leanne @ Healthful Pursuit August 23, 2011

Where do you find all the time to work on your house? My gosh… we are horrible at getting going on projects. We’ve wanted to paint and decorate our offices for a year now and have gotten nothing done. Mad props go to you, both for this recipe and for your time management skills :)

Reply

77 Kathleen August 23, 2011

Wow!! That looks m-m good! It may be worth all the time and delicate preparation. Your blog is one of my favs and has inspired me to create my own blog fittitudefreedom.com. However, you will see it needs alot of cosmetic improvements. Selecting the platform and choosing the style options were oh so overwhelming for a newbie. Any tips, suggestions, resources you have for a new blogger would be greatly appreciated. My blog will be focused on healthy living and wellness as you age. I’m an older blogger at the young at of 45 so I have different ideas to bring to the table. Thank you for any suggestions you can offer. See i don’t even know how to make my web address appear for you to access it with a click .

Reply

78 Chelsea @ One Healthy Munchkin August 23, 2011

How is it that you always manage to make my cooking fears (phyllo pastry, pizza dough…) look so easy! You make me feel silly for even being scared of them in the first place. :P These look so delicious. I love cheesy mushroom fillings!

Reply

79 Angela (Oh She Glows) August 23, 2011

I felt silly too dont worry!

Reply

80 Charlie August 23, 2011

This looks amazing! I love phyllo pastry and mushrooms are always a good choice ;).

Reply

81 Ashley August 23, 2011

That…looks…amazing! I have always been terrified of using phyllo dough, but I think you have given me the courage to give it a shot. Thanks for the recipe!

Reply

82 Living, Learning, Eating August 23, 2011

I’ve always wanted to try phyllo…do you have a recipe for it? Whole wheat phyllo sounds super-cool!

Reply

83 Angela (Oh She Glows) August 23, 2011

nope but there are recipes online to make it from scratch :) Now that would be a feat! I have no idea how you’d spread it so thin..

Reply

84 Courtney August 23, 2011

My sister makes ALL her pies with phyllo dough. Her hubby is vegan and they are seriously yummy. She makes mini-ones in muffin tins. Yum!

Reply

85 Katrina August 23, 2011

Now this is my kind of recipe! Yum!

Reply

86 Steph August 23, 2011

Where did you find spelt phyllo? I hope I can find it in Calgary!
I noticed you had Bonterra organic wine in the pic, just a note on the organic wine, as a lot of people aren’t aware of this. My boyfriend worked at a winery for 5 years, and he told me that the standards for organic wine are weird, and organic wine actually is usually sprayed with more chemicals than non-organic wine! Only real benefit to most organic wines is that they have less sulphites than regular wine.

Reply

87 Angela (Oh She Glows) August 23, 2011

Thanks for the info Steph! I will look into it.

Reply

88 schmei August 23, 2011

I know it’s a ton of hard work, but you have got to be super happy to be rid of that fugly carpet! Can’t wait to see what you put in its place…

Reply

89 Val @ Ramblings of a Babymama August 23, 2011

I bet you it would be delicious if you put the mango INSIDE the roll! Mmmm!

Reply

90 Angela (Oh She Glows) August 23, 2011

mm yum!

Reply

91 VeggieGirl August 23, 2011

I love phyllo, I just wish they made a whole wheat version, are there any health companies that produce it? Ps, Im excited as I recently found quinoa spaghetti!

Reply

92 Angela (Oh She Glows) August 23, 2011

Yup they make a whole wheat version too!

Reply

93 Michelle August 23, 2011

Oh man, this sounds deeeeeeelicious. Phyllo takes everything to whole new fancy-pants level!

Reply

94 Nicole @ PancakesandPilates.com August 23, 2011

Despite being in love with spanakopita I’ve always been scared to attempt any thing with phyllo dough. This post has given me the confidence! It’ll definitely add this to my to make list :) The kale looks SO vibrant and beautiful in the salad pictures. Great job!

Reply

95 Nicole @ giraffelegs August 23, 2011

stop it..this looks soo awesome

Reply

96 Marianne August 23, 2011

Phyllo is one of those great things to keep on hand in the freezer, when you want to make something a little fancy, be it sweet or savoury. And I’m with you on choosing butter/faux butter over cooking spray – I think that would taste weird, and not give you that richness that phyllo dishes should have.

Reply

97 Eat Hike Sleep Repeat August 23, 2011

Nice adaptation! I recently made the original spanakopita with spinach, Earth Balance and Daiya. Super irresistible. Try the remainder of the phyllo as a dessert stuffed with apples, nut butter and cinnamon :)

Reply

98 Jen August 23, 2011

Wow, the mushroom roll looks amazing. I’ve never used that kind of pastry but I want to try this recipe!

Reply

99 Averie @ Love Veggies and Yoga August 23, 2011

The Mango Kale Salad looks perfect. Simple dressing, simple salad, that is so me right there.

My sister is the biggest phyllo user ever. She always keeps it on hand and makes things with it. She pretty much stuffs anything into the squares and bakes them (she entertains tons so it’s an easy hor’s dourves to whip up) and it always seems fancier and harder than it really is.

I’d go in the direction you’re thinking of: sweet! :)

Good luck with all that lovely carpet. Are you sure you don’t want to save it? <–kidding!

Reply

100 thehealthyapron August 23, 2011

THis looks SO good! Thanks for sharing Angela!

Reply

101 Jessica August 23, 2011

Sounds like it would taste phenominal!

Reply

102 Jin @ Health Ninja August 23, 2011

Uhhh, this role just wanna make me munch! Looks so much better than the typical meat filling and I’ll definitly give this recipe a try as soon as I get hands on the ingredients :)
thanks for posting!

Reply

103 Coco August 23, 2011

This looks great. Yes you should definitely make a something sweet with it next.

Reply

104 Kathryn August 23, 2011

Don’t forget to freeze some kale for the winter. I like to freeze it by shoving it in a ziplock bag (fancy) then I just tear off a chunk for my smoothies or I crunch it up when it is frozen to add to soups all winter!

Reply

105 Kristy H August 23, 2011

OMG!!!!!! These recipes look so good, i want this for my breakfast now lol. Thanks for another great recipe, ive never tried using this pastry before but it looks so tasty. I wonder if this could convert my mushroom hating fiance?

Reply

106 Angela (Oh She Glows) August 23, 2011

Eric doesnt like mushrooms that much and he loved this!

Reply

107 Leah August 23, 2011

I sauteed the kale you gave me last night with a bit of olive oil and water. And then steamed it in the pan when the lid was on and it turned out fab. I shook a bit of Italian seasoning on it for some more flavour. It was delish. Thanks again!

Reply

108 Angela (Oh She Glows) August 23, 2011

aww so happy you guys enjoyed it! Spreading the love eh? haha

Reply

109 Balancing Sylvia August 23, 2011

ooooo you are SO fancy :) That mushroom phyllo roll looks delicious and would have made the perfect breakfast today. Ah well, I guess I’ll just stick to my cornbread oatmeal and coffee. Next time! Have a great day Angela!

Reply

110 Angela (Oh She Glows) August 23, 2011

why thank you…I love being a fancy pants! tee hee

Reply

111 Tracy @ Tracy's Treats August 23, 2011

I love that you’re using kale! Such a great vegetable with a bad rap! I love roasting kale to make kale chips!

Reply

112 Katie @ Peace Love and Oats August 23, 2011

What kind of Kale do you use? I went to whole foods to buy some and saw there were at least three different kinds! I got very confused…

Reply

113 Angela (Oh She Glows) August 23, 2011

I use my garden curly kale. The ‘Dinosaur’ kale (Lacinato) is flat and less bitter, so it might be a good one to start with :)

Reply

114 Lisa (bakebikeblog) August 23, 2011

ooooh how scrumptious indeed!

Reply

115 Alaina August 23, 2011

Oh, I can so making a delicious breakfast pastry with some phyllo. Looks amazing! :-)

Reply

116 Amy@ahealthyandhappyheart August 23, 2011

Yum! How about some baklava with the leftover dough???

Reply

117 The Fillo Factory August 23, 2011

Hi Angela,

Thanks for posting this great recipe you made using our vegan organic Spelt Fillo Dough. It looks delicious — reminds us of our Aunt Trudy’s Mushroom & Leek Fillo Pocket! We found your post via Twitter and will certainly RT to our followers both there and on Facebook. Thanks also for helping to dispel the myth that fillo is complicated or scary to work with. You provided some excellent handling tips; hopefully your readers will be encouraged to expand their culinary horizons. :)

Enjoy,
Sara
The Fillo Factory
http://facebook.com/fillofactory
http://twitter.com/fillofactory

Reply

118 Angela (Oh She Glows) August 23, 2011

Not a problem, thanks for sharing Sara!

Reply

119 Molly @ RDexposed August 23, 2011

Oooooh well P-hello!! That looks so delish! Can’t wait to see some after pictures! My type a personality loves before and after pictures.

Reply

120 Leanne Wahl August 23, 2011

Saw this recipe at work during lunch break, drooled a little. Went to store for all the ingredients after work. Dinner was delish…the phyllo roll is fantastic!!

Reply

121 Angela (Oh She Glows) August 23, 2011

Glad you enjoyed it Leanne!

Reply

122 Hillary WB August 23, 2011

These recipes look great, but I literally laughed out loud because I saw both of my (only two) food allergies- mangoes and mushrooms- featured in the same blog post. Sadly I won’t be trying these, though they do look tasty!

Reply

123 Angela (Oh She Glows) August 23, 2011

The stuffed Phyllo could work with any veggie combo :)

Reply

124 Deb August 23, 2011

Love mushrooms, so cannot wait to try your phyllo roll ~ it looks fantastic! I’ve got to tell you, I (and my family) are REALLY enjoying all your recipes…I only recently discovered your site and have already made tons of delicious things!! Thank you for your generosity in sharing these recipes. : )

Reply

125 Angela (Oh She Glows) August 23, 2011

Thanks Deb! :)

Reply

126 Melody Rich August 23, 2011

I love the pictures of your house. The hubs and I are in the process of re-doing our old house, too, and we love it! PS. Kale salad looks delish!

Reply

127 Faith @ For the Health of It August 23, 2011

It’s a shame you’d used up all of your mushrooms, otherwise I’d suggest you try a balsamic reduction/mushroom filling – I just did this for a sweet/savory mushroom tart (with a pastry dough instead of phyllo) and it was knock-my-socks-off good, if I may say so myself! Maybe next time you have mushrooms lying around ;)

Reply

128 Johanna August 23, 2011

Just saw your article in this months issue of Glow! I got so excited! Love your blog…it’s truly inspiring!

Reply

129 Angela (Oh She Glows) August 23, 2011

Thanks Johanna!

Reply

130 Angela @ Mylk 'n Cookies August 23, 2011

Your photos are beautiful! I just bought some kale so I’ll def have to try the salad

Reply

131 Nicolle Buchanan August 23, 2011

Hey! So you said you wanted to figure out what to do with the extra phyllo. The middle east has a dessert called baklava and I love it. The way i make it is very simple. Just a layer of earth balance, sugar (i’m sure agave would work as well) cinnamon and chopped almonds between each layer of phyllo. Before you cook it, cut it diagonally in both directions so it looks like a chain link fence. Cook it for like 30 minutes i think. Maybe less I can’t remember, I’m sorry!!! Anyway, I love it!

Reply

132 Jen @newellnd August 23, 2011

I was just thinking I needed a new recipe involving my beloved kale and there was your post! You photos look fantastic and really highlight the food. So fresh and vibrant! Cannot wait to give this a try…now if only I could find gluten-free phyllo.

Reply

133 Get Skinny, Go Vegan. August 24, 2011

The Phyllo is so similar to something we had at our wedding…..went GF and now don’t do the phyllo, but it is beautiful!! And love the Kale & Mango combo!

Reply

134 Katie August 24, 2011

I love working with phyllo! It look so impressive but is generally quite easy to use. If you have one of those spray bottles where you fill with your own oil then pump you can fill it with melted Earth Balance and spray it on to save time.

Reply

135 Beach Bum Beauty August 24, 2011

Loving all the easy peesy recipes you’re ocming up with, they make life much easier to eat healthily.

Reply

136 April August 24, 2011

The Phyllo roll looks so good! I have worked with phyllo before, you are right it looks more indimidating than it is. Great for entertaining with! :)

Reply

137 Emma (Emma+Jacob) August 24, 2011

Wow the roll is beautiful! Although I was staring at the mango kale salad. Just drool-worthy. Yum!

Wish I had an oven! Haha.

Reply

138 Lynn Kent August 24, 2011

Hi – Save the “flop” sheets of phyllo to toss in the bottom of a casserole dish, drizzle a TINY amount of Earth Balance, small sprinkle of brown sugar, top with chopped fresh fruit (or whole berries, top with a crumble of your choice and bake for 35 minutes at 375, a yummy quick dessert…….(from a woman that has experienced her share of phyllo flops)

Reply

139 Angela (Oh She Glows) August 24, 2011

WOW great idea!!!

Reply

140 Meredith August 24, 2011

I found your blog a few months ago and have been following it ever since. I had yet to try cooking but drooled over almost everything you posted! I saw this recipe yesterday and knew I had to try it. I made it for dinner last night. Delicious!!! Even my non-vegan boyfriend loved it! Keep up the good work. I love your recipe ideas!!!

Reply

141 Angela (Oh She Glows) August 24, 2011

So glad you enjoyed it!

Reply

142 Corinne August 24, 2011

I made the mushroom phyllo roll with crimini and white mushrooms, spinach, and gouda cheese (all the for my cheese- and mushroom-loving bf and a friend) and they LOVED it!! Thanks for the inspiration!

Reply

143 Sonia (the Mexigarian) August 24, 2011

Mmmmm mushrooms. This looks so yummy. I have to make this and overcome my fear of phyllo.

Reply

144 Jemma @ Celery and Cupcakes August 25, 2011

These look amazing!

Reply

145 Kat @ Big Apple Little Kitchen August 25, 2011

The phyllo rolls look fantastic! Need to make ASAP!

Reply

146 Mel August 25, 2011

They remind of what I make during the winter with vegan cream cheese and cranberry sauce twisted into little pockets as starters! I am made for the flaky thin crumbly pastry

Reply

147 Jen K August 26, 2011

I have one in the oven right now and it looks amazing!! The only thing is (and it is just as much my impatience) you have 16oz/7 cups of mushrooms. I just went with the cups and used a TON of shrooms and red bell pepper to fill the gap for about 5 cups and said this has got to be enough. I think you meant to write 2 cups. Looks like we’ll have breakfast stuffed phyllo! Nummers!

Reply

148 Shelby August 27, 2011

I just made this and it was delicious..you always post amazing recipes – you’re my favorite blogger! Thanks!!

Reply

149 Laura @ Starloz August 29, 2011

i need to find me some kale.

Reply

150 Meagan August 29, 2011

I want to make this right now…

Reply

151 Anne August 29, 2011

The phyllo rolls looked so amazing that I made a batch, except with chard instead of kale and a zucchini from our weekly farm share. They were so delicious, they’re definitely going to be a dish in my regular rotation, especially now that I have the hang of how to work with phyllo dough. It was a bit tricky at the start (especially because I forgot to brush on the essential Earth Balance…).

Reply

152 saniel August 30, 2011

How long did it take to prep? can this be frozen before baking?-want something my husband can thaw and cook for later.

Reply

153 Erin August 31, 2011

I just wanted to thank you for that awesome recipe, even though I am not vegan or a vegetarian for that matter, we really enjoyed it. I made it the other night and hubby ate 2 pieces! I was a little nervous about the Kale, i had read it was bitter.
I can’t let go of meat all together but we are trying to eat half our dinners without it and finding recipes like yours is helping.

Reply

154 Angela (Oh She Glows) August 31, 2011

Thank you Erin, so happy to hear that you enjoyed it!

Reply

155 Catherine September 10, 2011

This looks awesome, and I can’t wait to try it! Is it fair to assume that it probably doesn’t re-heat very well?

Reply

156 Angela (Oh She Glows) September 11, 2011

Ours didnt last long enough to try that out! My guess is that it wouldn’t reheat that great in the micro, but you might have luck reheating in the oven :)

Reply

157 Catherine September 11, 2011

Thanks, Angela! I ended up making it last night and it was awesome! I sub’d baby spinach for kale, and vegan sausage for mushroom. I followed your step by step instructions about the phyllo SO carefully and it paid off! It was perfect. Thank you!!

Reply

158 Angela (Oh She Glows) September 12, 2011

So glad it worked for you and great modifications!
I have another phyllo recipe (for a contest) coming up at the end of the month…I can’t wait to share it!

Reply

159 Kim September 26, 2011

OMG!!!! I made this dish last night for my husband and I – All I can say for the both of us is Mmmmmmmmmmm :-) I just had abdominal surgery 2 weeks ago (partial colon, appendix removal) and am ‘easing’ back into my healthy eating so I used spinach instead of kale and went lighter on the cheese. I did add some leeks, shredded zucchini, shredded sweet potato and 1 chopped parsnip to this recipe. Mine didn’t turn out quite as pretty as yours but it was yummy delicious! Thank you for posting this awesome recipe….going to try the Buckwheat Flour Pizza with Roasted Tomato Basil Pesto and Roasted Tomato, Garlic, & Onion Coconut Soup next week. Thank you for making meal planning so easy!! You rock :-)

Reply

160 JessE @ Love Life From Scratch September 28, 2011

Made this on Tuesday for dinner; YUM! Thanks for all the great recipes! All of the dinners I made this week were taken from your site. I just added a blog post about them! Your camera takes much better pics than mine tho! :)
p.s. Your tahini-lemon dressing is amazing!

Reply

161 Angela (Oh She Glows) September 29, 2011

Glad you are enjoying them!

Reply

162 Reem Gamal October 19, 2011

hey angela i love your blog im not a vegan but i still love and try ur recipies i hail all the way from egypt so i dont always find all the ingredients
Would love it if you evr come this way Egypt has some pretty decent vegan food like molokheya (green soup) which im sure u wld love
i just made the chocolate chip cookie dough and it is divineee

i have a question though last night i prepared the phylo stuffed 2 with mushrooms and another 2 with pasterami and cheese :-D its my bday and im having my friends over

but i havent baked it yet and im afraid it will be too flaky do you recommend adding some milk before i bake or would it be too soft?

Reply

163 Ann May 11, 2012

Hey Angela!
Do you think you could do a reduced sugar Baklava recipe? I LOVE Baklava but most recipes tend to have tons of proccessed sugar. Thanks!
P.S. My husband and I are addicted to the chocolate peanut butter crunch balls for the blizzard recipe. Amazing. The whole thing is really.

Reply

164 Elaine December 7, 2012

Can I make this ahead of time, roll it all up and cook it the next day??? We made this 2 weeks ago for a Christmas party and it was great I’m just short on time sometimes!!!

Reply

165 Angela (Oh She Glows) December 7, 2012

Hi Elaine, Im not sure…my guess is that it would become soggy? Im glad you enjoyed it the first time you made it.

Reply

166 Stephanie January 17, 2013

Can you make the roll a few hours before you put it in the oven?

Reply

167 Greta Zarro January 19, 2013

Hi Angela,
My parents and I are vegans. In my free time, when I’m home from college, I LOVE to cook. I’m a huge follower of your blog – absolutely love your recipes and lifestyle approach. For my Mom’s 50th birthday dinner yesterday, I made this recipe – mango kale salad and stuffed mushroom phyllo rolls. WOW! Probably one of the best recipes I’ve ever made/eaten. Everyone loved it. It was the first time that I used Daiya cheese and I must say it added a lot to the dish (like you said!). Now I have extra, so I might try making a pizza with it this weekend. Anyway, just wanted to say THANK YOU SO MUCH for all of your recipes/posts.

Reply

168 Angela (Oh She Glows) January 21, 2013

Hi Greta, I`m so glad they were a hit! Happy Birthday to your mom :) Thanks for reading!

Reply

169 Nikki November 28, 2013

i made this today for thanksgiving dinner, and it was absolutely delicious! my only problem, though, was trying to stuff that massive amount of mushrooms into the dough and roll it. there was soooo much filling that i could have easily made two or even three rolls! still good, though! thanks for the recipe. :)

were YOU really able to fit 16oz of filling into *one* phyllo roll?

Reply

170 Letta January 18, 2014

Bet this would be really good with spinach too!!!

I can’t believe I just discovered your blog a week ago! Within this week I’ve made a few of your recipes and told just about everyone I know about this blog (my vegan and non-vegan friends and family). Everything has come out great and been surprisingly easy!!! I’m very thankful that everything is plant-based and has very few processed ingredients!

Reply

171 Michele June 24, 2014

I love this recipe! I make it all the time. Thank you for sharing.

Reply

172 Dawn November 15, 2014

Do you know if theses are good cold or reheated? I was thinking they would make a great appetizer or side for Thanksgiving but I would need to do them a day in advance. What do you think?

Reply

173 Angela (Oh She Glows) November 16, 2014

Hi Dawn, Im sorry Im not sure about reheating! If you did try it, I would recommend reheating it in the oven so it hopefully crisps up again

Reply

174 Kat Kerley August 15, 2015

Looks sooo yummy! About how long would these stay good? I’m going to Burning Man in a couple of weeks and this looks like heaven!

Reply

Leave a Comment

Previous post:

Next post: