Vegetarian Portobello Wellington
- 4 medium-sized portobello mushrooms, washed and gills scraped out
- 4 cups crimini mushrooms, coarsely chopped
- 2 tablespoons butter
- 2 large cups tender baby spinach
- 2 tablespoons olive oil
- 2 shallots, minced and divided
- 4 garlic cloves, minced and divided
- 2 teaspoons balsamic vinegar
- 2 tablespoons butter
- 1/4 cup pine nuts
- 1 tablespoon Seasoned Bread Crumbs
- 1 cup freshly grated Gruyere Cheese
- Pinch of Crushed Red Pepper
- Salt and pepper to taste
- 1 sheet of Pepperidge Farm Puff Pastry dough (or two, depending on how big your portobello mushrooms are)
egg wash: 1 egg whisked together with 1 tablespoon water
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.