This was SO delicious, and only 120 calories per serving!
I am in culinary school and yesterday I had my Nutritional Cooking class. We worked on Salads, Soups and Appetizers and as soon as I saw this on our production list, I said I would make it (due to my love for goat cheese).
I did not make the recommended sauce, because it was a wine sauce and I thought it may take away the delicious goat cheese and mushroom flavor.
The ingredients are for healthy cooking, and could be hard to find in a standard home kitchen, I wrote a few alternatives.

1 fl oz vegetable stock (or olive oil if you dont have it)
2 oz minced shallots
1 oz minced garlic
1 lb fresh quartered wild mushrooms (I used fresh portabellas)
2 oz crumbled goat cheese
6 phyllo sheets
2 T melted butter

1. Heat the stock (or oil) in a large saute pan. Add the shallots and garlic and sweat until the shallots are translucent.

2. Add the mushrooms and saute until soft and liquid is reduced.

3. Spread the mushrooms on a pan to cool down.

4. When mushrooms are cooled, drain and mix with goat cheese (cheese may melt if mushrooms are hot, thats ok, it will melt in the oven)

5. To prepare one strudel, stack 3 sheets of phyllo dough. Brush the top sheet with 1 1/2 tsp butter. Mound half the mushroom mixture along the long edge of the dough. Roll the strudel tightly and completely close the edges. Brush the top with 1 1/2 tsp butter .

6. Roll the second strudel.

7. Score the strudel with 5 cuts (5 portions)

8. Place on a baking sheet and backe in a 350 degree oven for 15 minutes.

9. ENJOY!