Stuffed Mushroom Phyllo Roll

Ingredients

7 sheets Phyllo dough, thaw according to package directions
16 oz/7 cups sliced fresh Crimini mushrooms (or mushrooms of choice)
1 tsp olive oil
1 cup chopped sweet onion
2 finely chopped garlic cloves
1-2 tbsp fresh Thyme (or use 1/2 tbsp dried)
Kosher salt, Herbamare, and freshly ground black pepper, to taste
1 cup kale leaves, roughly torn and stems discarded
1/2 cup shredded Daiya Cheese
~1/2 cup melted Earth Balance, olive oil, OR cooking spray

Instructions

Preheat oven to 350F. Line a large baking sheet with parchment paper. Thaw Phyllo dough according to package directions.

In a large skillet, add 7 cups sliced mushrooms and cook on medium heat for about 10 minutes until the water cooks off.

Add in the garlic, oil, onion, and kale. Cook for another 5-7 minutes on medium-low heat. Add seasonings to taste. Remove from heat and stir in the cheese.

Place 1 sheet of Phyllo dough onto prepared baking sheet. Brush or spray on butter or oil. Repeat for 7 layers.

Scoop on mushroom filling, roll the edges inward, and then roll into a log. Brush log with oil or butter. Bake at 350F for 25-35 minutes until golden. Slice and enjoy!