Dinner · 60 min · american

Portobello Mushroom Wellington

✓ USDA-verified nutrition data

Ingredients

• 4 Portobello caps
• 1 sheet Puff pastry
• 8 oz Mushrooms
• 2 cups Spinach
• 1 Shallot
• 1 tbsp Dijon mustard
• 1 Egg

Steps

1. Heat the oven to 400°F. Scrape the gills from the portobellos — they turn everything muddy otherwise.
2. Sear the caps 3 minutes per side and set aside to cool; press out excess moisture.
3. Finely chop the mushrooms and shallot; cook until all their liquid evaporates and the mix is paste-like — wet filling makes soggy pastry.
4. Wilt in the spinach until just collapsed.
5. Brush each portobello with Dijon and mound with the mushroom mixture.
6. Wrap each in puff pastry, sealing the seams, and brush with beaten egg.
7. Score the tops lightly and bake 25 minutes until deeply golden and puffed.
8. Rest 5 minutes before serving.

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