Portobello Wellington
Indulge in the elegance of a hearty vegetarian meal with this Portobello Wellington recipe—perfect for a festive main course or a special weeknight dinner. Featuring meaty portobello mushrooms as the star ingredient, these golden pastry parcels are filled with a savory blend of cremini mushrooms, aromatic shallots, garlic, fresh thyme, and breadcrumbs. A hint of Dijon mustard adds a tangy depth of flavor, while buttery puff pastry provides a flaky, melt-in-your-mouth crust. With only 30 minutes of prep time and a stunning presentation sure to impress, this recipe offers a delightful plant-based twist on the classic beef Wellington. Serve it with your favorite side dishes for a restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 4 pieces Large portobello mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 2 pieces Shallots, finely chopped
- 2 pieces Garlic cloves, minced
- 1 cup Cremini mushrooms, finely chopped
- 1 teaspoon Fresh thyme leaves
- 1 cup Breadcrumbs
- 2 tablespoons Dijon mustard
- 2 pieces Puff pastry sheets, thawed
- 1 piece Egg, beaten (for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Clean the portobello mushrooms with a damp paper towel and remove the stems. Lightly brush each mushroom cap with 1 tablespoon of olive oil, then sprinkle with salt and black pepper. Set aside.
Heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped shallots and cook until softened, about 2-3 minutes.
Add the minced garlic and cremini mushrooms to the skillet. Cook for 5-7 minutes until the mixture turns golden brown and most of the moisture has evaporated.
Stir in the fresh thyme leaves and breadcrumbs, mixing well. Remove the skillet from the heat and let the mixture cool slightly.
Dust your work surface with a little flour and roll out each puff pastry sheet to smooth out any creases.
Spread 1/2 tablespoon of Dijon mustard in the center of each sheet of puff pastry.
Place a portobello mushroom cap (gill side up) on top of the mustard and spoon the cooked mushroom filling into the cap. Carefully wrap the puff pastry around the mushroom, trimming off any excess pastry, and seal the edges by pressing with your fingers.
Repeat the process with all mushrooms, then place the wrapped mushrooms seam-side down on the prepared baking sheet.
Brush the tops of the wrapped mushrooms with the beaten egg to create a golden crust during baking.
Using a sharp knife, gently score the tops of the pastry with a decorative pattern (optional).
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Portobello Wellington!
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5382 mg | 234% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 160 mg | 12% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2785 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
