Mushroom "strudel"

• So what are you all doing for New Year's Eve? 
• I feel like it's finally time to ask you. I hate people that start asking in November... I mean, are they insane? I usually don't even know what I'm doing the following weekend, let alone the following month. Plus, I've never been a fan of New Year's Eve. There's that moral obligation to have the time of your life that to me is such a buzz-kill. What if I don't have fun? Does that make me a big fat loser? 
• Apparently yes.
• And then there's more. Overpriced prix fix menus, grumpy waiters, slow service. And all the amateur drinkers, getting wasted on two glasses of sparkling wine, the pukefest in the bathrooms, people sitting at a table sending Happy New Year text messages to everyone they know instead of wishing it to the friends they are sitting with. The list is endless.
• So, as you might have imagined, I'm not going out tomorrow night. I opted for the lesser evil, which is throwing a house party. I was even excited about it up until everyone started being a pain in my ass about it. But that's another story. It must be some kind of NYE curse I have. 
• Anyhow, if you are throwing a party and don't know what to serve as a vegetarian appetizer, here's an idea. It's easy to make and it'd delicious... just what you need if, like me, you can't wait until this whole NYE thing is over on Saturday.  
• MUSHROOM STRUDEL
• Adapted from Cooking Light
• 
  
• 3/4  cup  dried porcini mushrooms (about 3/4 ounce)
• 1  pound  button mushrooms
• 1  large onion, cut into 1-inch pieces (about 8 ounces)
• 2  tablespoons  olive oil
• 1  teaspoon  dried oregano
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  freshly grated nutmeg
• 6  ounces  1/3-less-fat cream cheese
• 1/2  cup  finely chopped flat-leaf parsley
• 24  (18 x 14-inch) sheets frozen phyllo dough, thawed
• Olive oil-flavored cooking spray
• 
  Cover porcini mushrooms with boiling water in a bowl. Let stand 15 minutes. Drain well; chop.
  Place half of button mushrooms in a food processor; pulse until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse until finely chopped.
  Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
  Preheat oven to 375°.
  Place a few phyllo sheets on a large work surface (cover remaining phyllo to prevent drying). Spread mushroom and cheese filling evenly on the phyllo dough, leaving a half inch boarder. Roll up jelly roll style. Lightly coat top with cooking spray.
  Bake at 375° for 30 minutes or until golden. Serve warm.