PORTOBELLO WELLINGTONS WITH SPINACH PISTACHIO PESTO

Steps:

• Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add shallot; cook and stir until tender. Add water, rice mix, contents of seasoning packet, enoki mushrooms, prosciutto and cilantro. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork., Brush portobello mushrooms with salad dressing. Grill mushrooms, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender., On a lightly floured surface, unfold puff pastry. Roll each pastry sheet into a 15x10x1-in. rectangle. Cut out six 5-in. circles from each rectangle. Place a mushroom in the center of six circles. Spoon 1/2 cup rice mixture over each mushroom. Top with remaining circles. Press edges to seal., Place 1 in. apart on a greased baking sheet. Brush pastry with egg; sprinkle with pistachios. Bake 15-18 minutes or until golden brown., Meanwhile, for pesto, place spinach, pistachios, cheese, garlic, lemon juice, lemon zest and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with beef and remaining filling.