Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Pre-heat oven to 375 degrees F. Lightly brush the portobello mushrooms with olive oil and dust lightly with kosher salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside. In a large skillet, saute 1 shallot and 2 minced cloves of garlic in olive oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside. In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool. Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well. On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use the extra sheet of puff pastry). Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down. Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top. Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately. **Notes:** If you want to omit the portobello mushroom then just fill each square with equal parts crimini mushroom/spinach and Gruyere filling. Brush the egg wash on the outer parameters of the puff pastry and fold opposite corners together to make a triangle pocket. Bake as directed and serve with a green salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ibraheeman Jalloh
[email protected]I highly recommend this recipe. It's a great way to impress your guests, and it's also a delicious and satisfying meal.
David Nunez
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The mushrooms are so tender and juicy, and the duxelles filling is rich and flavorful. The pastry crust is also perfect.
Belle Perez
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover mushrooms. The Wellington is also a great make-ahead dish, which is perfect for busy weeknights.
SUMIYA Khan
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a beautiful and delicious dish that will impress your guests.
Anna Jacobs
[email protected]I love the combination of flavors and textures in this dish. The mushrooms are tender and juicy, the duxelles filling is rich and flavorful, and the pastry crust is flaky and golden brown.
Wanjaruth Nyaga
[email protected]This dish is perfect for a special occasion. It's elegant and sophisticated, and it's sure to wow your guests.
Chinenye Bernardette
[email protected]I highly recommend this recipe. It's a great way to impress your guests, and it's also a delicious and satisfying meal.
zahid bangash
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The mushrooms are so tender and juicy, and the duxelles filling is rich and flavorful. The pastry crust is also perfect.
Paul Bradley Williams
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover mushrooms. The Wellington is also a great make-ahead dish, which is perfect for busy weeknights.
Massooma Syeda
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious dish that will impress your guests.
Suma Akter
[email protected]The pastry crust on this Wellington is amazing. It's flaky and golden brown, and it adds a perfect finishing touch to the dish.
Rohullah Arman
[email protected]I love the combination of mushrooms and duxelles in this dish. The mushrooms are so tender and juicy, and the duxelles filling is rich and flavorful. It's a perfect balance of flavors.
vijay yadav
[email protected]This dish is perfect for a special occasion. It's elegant and sophisticated, and it's sure to impress your guests. I highly recommend it!
stupid man
[email protected]I've never made Wellington before, but this recipe made it easy. The instructions were clear and concise, and I was able to follow them without any problems. The end result was a beautiful and delicious dish.
Kamrul islam murad
[email protected]I made this dish for my family, and they loved it. Even my picky kids ate it up! The mushrooms were cooked perfectly, and the pastry crust was flaky and golden brown.
Rishikesh Ghimire
[email protected]I'm a vegetarian, and I love this dish. It's a great way to get a hearty and satisfying meal without meat. The mushrooms are so flavorful, and the duxelles filling adds a nice touch of umami.
Saeeda Parveen
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a beautiful and delicious dish that will impress your guests.
Ahma Pro
[email protected]I've made this dish several times now, and it's always a hit. The mushrooms are so tender and juicy, and the duxelles filling is rich and flavorful. The pastry crust adds a perfect finishing touch.
Mastar Momin
[email protected]This Portobello Wellington is an absolute delight! The combination of flavors and textures is divine, and the presentation is stunning. It's a perfect dish for a special occasion.