Recipes

Portobello Wellington

Here’s one to impress your family and friends.  A flavorful vegetarian dish that’s to die for.  

Say hello to the ever enticing portobello wellington.  This meal takes a little longer than my usual ones, but it is definitely worth it.

1) Brush mushroom caps with olive oil and sprinkle with kosher salt.

2) Bake mushrooms at 375° caps up for 15 minutes, then caps down for 10 minutes.

3) Saute onion, garlic, and spinach leaves.  Once wilted, add balsamic vinegar.  Remove from skillet and place in a bowl.

4) In the same skillet, melt butter and saute garlic and crimini mushrooms.

5) Add the cooked crimini to the bowl of spinach. Top with seasoned bread crumbs & gruyere cheese.

6) Cut pastry sheet into four equal parts.  Scoop the spinach mixture onto the middle of each pastry.

7) Place the cooked mushroom caps on top of the spinach mixture.

8) Brush egg wash on the pastry and fold over the mushroom.

9) Bake at 375° for 25 – 30 minutes.

10) Serve and enjoy!

 

Portobello Wellington

Ingredients

  • 4 medium-sized Portobello Mushroom Caps
  • 4 cups Crimini Mushrooms
  • 2 cups Baby Spinach
  • 2 Tablespoons Olive Oil
  • 1 Onion
  • 4 Garlic Cloves, minced
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Butter
  • 1 Tablespoon Seasoned Bread Crumbs
  • 1 cup Gruyere Cheese, shredded
  • Kosher Salt & Pepper to taste
  • 1 sheet of Puff Pastry Dough (or you can use sheets of pie crust

Directions

1 .Brush mushroom caps with olive oil and sprinkle with kosher salt.  Bake mushrooms at 375° caps up for 15 minutes, then caps down for 10 minutes.

2. Saute onion, 2 cloves of garlic, and spinach leaves.  Once wilted, add balsamic vinegar.  Remove from skillet and place in a bowl.

3. In the same skillet, melt butter and saute another 2 cloves of garlic and crimini mushrooms.  Add the cooked crimini to the bowl of spinach. Top with seasoned bread crumbs & gruyere cheese.

4.  Cut pastry sheet into four equal parts.  Scoop the spinach mixture onto the middle of each pastry.  Place the cooked mushroom caps on top of the spinach mixture.  Brush egg wash on the pastry and fold over the mushroom.   Bake at 375° for 25 – 30 minutes.

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