Recipes
Portobello Wellington
Prep time:25 min
Total time:1 hr 15 min
Serves 4 (entrée) or 8 (starter)
Ingredients
4 large portobello mushroom caps
3 tbsp Longo’s Extra Virgin Olive Oil, divided
1 tbsp soy sauce
2 cups thinly sliced sweet onion
1/4 cup sherry, sweet white wine or apple cider
3 cloves garlic, minced
1 tbsp Longo’s Dijon Mustard
1/2 tsp Longo’s Dried Thyme
1/4 tsp each Longo’s Ground Nutmeg, Salt and Pepper
4 cups Longo’s Baby Spinach
1/4 cup Longo’s Pecan Halves, toasted and finely chopped
1 sheet Longo’s Puff Pastry (half a 454g pkg), thawed
2 tbsp almond milk or 10% half & half cream
Directions
- •Scrape gills from mushrooms using a spoon. Arrange, hollow-side-up, on baking sheet lined with Longo’s Parchment Paper. Blend 1 tbsp of the oil with soy sauce and brush all over. Roast in preheated 400°F oven, turning once, for 20 minutes or until browned and fluids have evaporated. Cool to room temperature on paper towels to absorb any additional moisture.
- •Heat remaining oil in large skillet over medium heat. Add onion and sauté for 15 minutes or until deep golden. Add sherry, garlic, mustard, thyme, nutmeg, salt and pepper; cook, stirring often, for 2 to 3 minutes or until all the fluids have absorbed. Add spinach and gradually stir until wilted and any additional fluids have evaporated. Cool to room temperature. Stir in pecans.
- •Unroll puff pastry onto large baking sheet lined with Longo’s Parchment Paper. Arrange half the filling in a row slightly off centre down the length of the pastry; top with mushrooms, overlapping as needed. Spread remaining filling overtop. Fold narrow edge over filling, then wider edge overlapping the pastry to enclose (like an envelope); crimp all edges to seal. Brush with almond milk and use a knife to gently score a crosshatch pattern on top. (Make-ahead - Wellington can be assembled and reserved in the refrigerator for up to 8 hours before baking.)
- •Bake on the lowest rack for 30 to 35 minutes or until deep golden. Let stand for 10 minutes before slicing.
A dash of advice
For those who aren’t vegan, for added richness, sprinkle 1/4 cup grated Parmesan or crumbled goat cheese over portobello mushroom layer before adding final spinach layer.
Nutritional Information
Per serving (1/4th recipe): 450 calories
- Protein 8g
- Fibre 4g
- Fat 30g
- Sugar 8g
- Carbs 34g
- Sodium 720mg
