Cheesy Mushroom Strudel

• 3 Tbsp. butter, divided
• 1/2 lb. (225 g) assorted fresh mushrooms (shiitake, button, crimini or oyster), sliced
• 6 green onions, chopped
• 1/2 cup finely chopped red peppers
• 2 cloves garlic, minced
• 1-1/2 cups Cracker Barrel Shredded Mozzarella Cheese
• 2 Tbsp. Kraft 100% Parmesan Shredded Cheese, divided
• 1/2 tsp. cayenne pepper
• 6 sheets frozen phyllo dough, thawed

1. Heat oven to 375F.
2. Melt 2 Tbsp.
3. butter in large skillet on medium-high heat.
4. Add vegetables and garlic; cook 8 min.
5. or until liquid evaporates, stirring occasionally.
6. Stir in mozzarella, 1 Tbsp.
7. Parmesan and cayenne pepper.
8. Remove from heat.
9. Stack phyllo sheets on clean kitchen towel; spread with mushroom mixture to within 1 inch from one short side of phyllo stack.
10. Fold 1/2-inch-wide border over filling, then roll dough up, using towel to help roll strudel up.
11. Place, seam-side down, on baking sheet sprayed with cooking spray.
12. Melt remaining butter; brush over strudel.
13. Sprinkle with remaining Parmesan.
14. Bake 30 to 35 min.
15. or until golden brown.
16. Cool 5 min.
17. before slicing.

butter, mushrooms, green onions, red peppers, garlic, mozzarella cheese, cheese, cayenne pepper, phyllo dough

Taken from www.kraftrecipes.com/recipes/cheesy-mushroom-strudel-129974.aspx (may not work)