PORTOBELLO WELLINGTON
I found this recipe in Ciao! magazine. It is from a restaurant called "Inn At the Forks" in Winnipeg, MB. The description reads: "This buttery parcel packs an earthy flavor. Serve it with a salad for a light meal." To make egg wash mix 1 egg with 3/4 cup milk. I haven't tried it yet but I can't wait, it sounds so delicious
Provided by GourmetQueen
Categories < 60 Mins
Time 45m
Yield 4 Wellingtons, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degree F.
- Using a spoon, scrape gills from interior of mushrooms.
- Generously drizzle olive oil over mushrooms and season with salt and pepper.
- Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
- Cut puff pastry sheet into four equal squares.
- Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
- Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
- Place on parchment-lined baking sheet with folded side down.
- Brush top of Wellington with egg wash.
- Bake in oven for 12-15 mins, until pastry is golden.
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Maydup Nam
[email protected]I would recommend this dish to others, but I would suggest making a few modifications to the recipe.
Kutosi Simon
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Hassaan Rabbani
[email protected]The mushrooms were a bit undercooked for my taste. I think I would have liked them to be a bit more tender.
Matab Mohamed
[email protected]The pastry was a bit too thick for my liking. I think I would have preferred a thinner, more delicate pastry.
FuzeFitness With Natalie
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added some additional herbs and spices.
Caleb Kepi
[email protected]I loved the combination of flavors in this dish. The mushrooms were earthy and savory, the pastry was buttery and flaky, and the cheese was gooey and melted.
Odel Fayiah
[email protected]This dish was easy to make and very delicious. The mushrooms were tender and the pastry was flaky. Will definitely make it again!
Husen
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly and the filling was very flavorful.
Derrick Kwofie
[email protected]I made this dish for my family and they loved it. The mushrooms were juicy and flavorful, and the pastry was crispy and flaky.
Md Sjib
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive meal.
June June
[email protected]The portobello mushrooms were perfectly cooked and the duxelles filling was rich and flavorful. The puff pastry was flaky and golden brown.
taiba Usman
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal, but it's also impressive enough for a special occasion.
mugwanya joseph
[email protected]I've made this dish several times and it's always a crowd-pleaser. The crispy puff pastry and savory mushroom filling are a perfect combination. highly recommended!
Parvez Mosharraf
[email protected]Portobello Wellington was a hit at our dinner party! The combination of flavors and textures was amazing, and the presentation was beautiful. Everyone raved about it.