Portobello wellington
A vegetarian take on the classic wellington: large portobello mushrooms filled with spinach, pine nuts and cheese, wrapped in puff pastry and baked until golden.
- Serves 4
- Vegetarian
Method
Preparation
Preheat the oven to 190 °C.
Wash the mushrooms and remove the stalks. Briefly blanch them in vegetable stock and drain on kitchen paper.
Fry the shallots and garlic in 2 tbsp olive oil. Add the spinach and cook until wilted. Season with salt and pepper.
Stir in the toasted pine nuts, grated cheese and breadcrumbs.
Wrapping and baking
Divide the spinach mixture over the mushrooms.
Place a mushroom on each sheet of puff pastry, filling side down. Roll the pastry out a little if needed so you can wrap the mushroom completely.
Brush the edges of the pastry with egg yolk and fold into a parcel.
Place the parcels seam side down on a baking tray lined with baking paper. Brush the tops with egg yolk and sprinkle with sesame seeds.
Bake the portobello parcels for about 18 minutes, until the pastry is golden brown.
Serve with a chive or pepper sauce.
Equipment
Knife, chopping board, pan for the stock, kitchen paper, frying pan, pastry brush, baking tray with baking paper
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