Best 3 Portobello Wellington Recipes

PORTOBELLO MUSHROOM WELLINGTON

Steps:

• Wipe the mushrooms with a piece of damp paper towel to remove dirt and grit; twist out and discard the stalks. Place in a large roasting tray with the garlic, thyme, Marsala, oil and salt and pepper. Rub each mushroom with the garlicky oil and cover the tray with tin foil. Place in an oven heated to 180°C (350°F) for 15 minutes, until the mushrooms have reduced in size and are soft throughout. Remove the foil, drain away the cooking liquid and set the tray on a cool surface while you prepare the rest of the Wellington.
• For the onions, melt the butter with the oil in a medium frying pan over a medium heat. When all the butter has melted, add the onions with a pinch of salt and cook, stirring regularly, until the onions turn soft and translucent. Add the thyme, garlic and Marsala to the pan and continue to cook for a further 15 minutes, stirring every 2 minutes until the onions are golden and caramelized all over. Remove the onions from the pan to a plate lined with paper towels to drain away the excess oil and butter. Leave to cool completely.
• Next, make the pancakes. Whisk the eggs with the flour in a large mixing bowl, then slowly pour in the milk, whisking all the time until no lumps are visible. Add the chopped rosemary and season with salt and pepper. Cover with plastic wrap and set aside for 10 minutes until bubbles appear on the surface of the batter.
• Warm a 26 cm. (10 in.) non-stick frying pan with a splash of sunflower oil over a medium-high heat. Pour half a ladle of the pancake batter into the pan and swirl to evenly coat the base.
• Cook each pancake for a minute on each side, until lightly golden, then flip and cook the other side. The mixture should produce 6-8 thin pancakes.
• Cook the spinach for a minute with a pinch of salt and a grating of nutmeg in a frying pan until bright green and just wilted. Squeeze out as much moisture as you can through a sieve, then dry on kitchen paper.
• Lay out a 30cm (12 in.) piece of plastic wrap on a clean work surface, then lay 4 cooled pancakes alongside each other on the plastic wrap (you can use any extra when making the Wellington), ensuring a generous amount of overlap so that there is a continuous length down the middle of the plastic wrap. Brush the pancake all over with some of the egg yolk, then arrange the spinach down the middle of the pancakes, leaving a couple of centimeters at each end without spinach.
• Place the mushrooms on top of the spinach, placing one on top of the other, giving four layers of two down the center. Top the mushrooms with the caramelized onion mixture, then use the plastic wrap to lift the pancake over the filling on either side. Fold over the ends and continue rolling until you have a tight cylinder shape. If there are any gaps, use the extra pancakes to patch up, brushing with egg yolk as you go. Wrap the pancake tightly with plastic wrap and chill in the fridge for 20 minutes.
• Roll out the sheet of puff pastry and brush with egg yolk. Remove the chilled pancake cylinder from the fridge and unwrap the cling film. Place in the middle of the puff pastry sheet and fold the pastry over the filled pancake to encase it completely. Crimp the sides of the pastry and brush with egg yolk all over. Scatter over the black onion seeds and cook in an oven heated to 180°C (350°F) for 25-30 minutes, until dark golden all over.
• While the Wellington is cooking, make the sauce. Heat the olive oil in a small saucepan over a medium heat, then add the shallots and garlic with a pinch of salt and cook for 5 minutes, until soft and translucent. Add the thyme and dry sherry and bring to the boil. Reduce for 3 minutes, then add the stock. Continue to cook until the liquid has reduced by half, then add the heavy cream and turn the heat to low. Cook for 5 minutes, then season with salt and pepper.
• Serve the Wellington with the tarragon cream sauce in a jug for pouring over and steamed broccolini and kale on the side.

PORTOBELLO WELLINGTON

Steps:

• Preheat oven to 375 degree F.
• Using a spoon, scrape gills from interior of mushrooms.
• Generously drizzle olive oil over mushrooms and season with salt and pepper.
• Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
• Cut puff pastry sheet into four equal squares.
• Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
• Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
• Place on parchment-lined baking sheet with folded side down.
• Brush top of Wellington with egg wash.
• Bake in oven for 12-15 mins, until pastry is golden.

PORTOBELLO WELLINGTON RECIPE - (4.1/5)

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.