(8-ounce) package fresh mushrooms, thinly sliced
shallot, finely chopped
cup fat-free cream cheese, at room temperature
teaspoon fresh thyme, chopped
(12 x 17-inch) sheets phyllo dough, thawed according to package
Preheat the oven to 375°F. Spray a baking sheet with nonstick spray. 2. Melt the butter in a medium nonstick skillet over medium-high heat. Add the mushrooms, shallot, and salt. Cook, stirring frequently, until the mushrooms are tender and any liquid has evaporated, about 8 minutes. Stir in the cream cheese and thyme. Set aside to cool. 3. Place one sheet of the phyllo with the short side facing you on a work surface (cover remaining phyllo with plastic wrap to retain moisture). Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Repeat with the remaining phyllo sheet and nonstick spray. Fold the sheets crosswise in half. Spread the mushroom filling along the bottom, leaving a 1-inch margin at the edges. Fold in the sides then roll up to completely enclose the filling. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. 4. Bake until the phyllo is golden, about 20 minutes. Cool on a rack about 10 minutes. Cut the strudel into 8 pieces and serve warm. PER SERVING (2 pieces): 91 Cal, 3 g Fat, 2 g Sat Fat, 0 g Trans Fat, 6 mg Chol, 296 mg Sod, 12 g Carb, 1 g Fib, 5 g Prot, 35 mg Calc. POINTS value: 2.