Portobello Wellington
Decided to test out this recipe and ended up liking it. I might make some changes to it down the line but for now this was a Thanksgiving dinner idea for myself. Thought I would share it in case you wanted to try it out. The new boiling the mushroom technique seemed to glaze the mushroom better than just letting it cook with oil. Try it out and see how you like it. I can’t wait to try that technique with different mushrooms.
Ingredients
- 200g Portobello Mushroom Cap
- 32g Shallots
- 1/2 Tsp Thyme
- 2 Tsp Chives
- 1/4 Tsp Salt
- 1/4 Tsp White Pepper
- 1/2 Tbs Extra Virgin Olive Oil
- 3 Oz Puff Pastry (Aussie Bakery)
- 3 Tsp Dijon mustard
Directions
- Pre-heat the oven at 400 degrees f.
- Take the cap off of your Portobello mushroom. Let it boil in water until the water evaporates. (This is a new technique that I learned from Fable Food Co.)
- Dice your shallots and chop your thyme and chives. Mix these three with the olive oil, salt, and pepper.
- Measure out your puff pastry and then roll them out. You want it to be big enough to wrap around the mushroom.
- In the middle of the dough spread the shallot mixture.
- Once the mushroom is ready (water has evaporated) coat it with 1Tsp of mustard and then place it in the center of the dough. Wrap the dough around the mushroom and then place on a (sprayed) baking sheet (folded side down). This is optional but if you want you can slice some lines on top for aesthetics. I did it the first time I tested the recipe and it was really pretty.
- Bake for 12 minutes or until golden. Serve with some delicious sides!
Note: I count free foods so make sure to plug in your foods for accurate nutrition values.
Nutrition Facts
Serving Size1plate
Servings3
Amount Per Serving
Calories159
% Daily Value *
Total Fat8.4g
13%
Saturated Fat3.7g
19%
Trans Fat0g
Cholesterol0mg
0%
Sodium358.5mg
15%
Potassium250.6mg
8%
Total Carbohydrate15.6g
6%
Dietary Fiber1.3g
6%
Sugar.9g
Protein3.7g
8%