Pear Mushroom Strudels

• 1 cup finely chopped mushrooms
• 1 small onion, finely chopped
• 1/2 cup butter, divided
• 2 small pears, peeled and thinly sliced
• 3/4 cup shredded Gruyere or Swiss cheese
• 1/3 cup sliced almonds
• 1 tablespoon stone-ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup grated Parmesan cheese

1. In a large skillet, cook mushrooms and onion in 2 tablespoons butter until tender. Stir in pears; cook 3 minutes longer. Remove from the heat; stir in the Gruyere, almonds, mustard, salt and pepper. Cool to room temperature.
2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush evenly with butter. Sprinkle with 1-1/2 teaspoons Parmesan cheese. Layer with four more sheets of phyllo, brushing each sheet with butter and sprinkling with cheese. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Spread half of the pear mixture in a 2-in.-wide strip along a short side of dough. Roll up jelly-roll style, starting with the pear side; pinch seams to seal. Brush with butter. Transfer to a parchment paper-lined 15x10x1-in. baking pan.
4. Repeat with remaining phyllo, butter, Parmesan cheese and pear mixture.
5. Bake at 375u0b0 for 16-20 minutes or until golden brown. Cool for 5 minutes. Cut each strudel into 12 slices.

mushrooms, onion, butter, pears, gruyere, almonds, stoneground mustard, salt, pepper, phyllo, parmesan cheese

Taken from www.tasteofhome.com/recipes/pear-mushroom-strudels/ (may not work)