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RECIPE  |  PORTOBELLO MUSHROOM WELLINGTON (VEGETARIAN)

RECIPE | PORTOBELLO MUSHROOM WELLINGTON (VEGETARIAN)

Portobello Mushroom Wellington(1).jpg

Hi Everyone,

Over the weekend I baked this Portobello Mushroom Wellington and I was pretty happy with it. It’s similar to my Mushroom Wellington It’s flaky on the outside and full of texture on the inside.  The mushroom, spinach and thyme compliment each other so well.  This would be a great dish to serve at a party especially because it has that wow factor.  Making this dish is fairly easy. In fact the only challenging part was rolling up the pastry ends and scoring the wellington with a knife (Psst. The latter isn’t hard at all).

For this recipe, I’m using puff pastry sheets, organic Portobello mushrooms, organic spinach leaves, fresh thyme, onion, Terra Delyssa Extra Virgin Olive Oil, salt and pepper. The recipe is inspired and adapted from Delicious Everyday.  Her recipe is vegan and I’ve linked it if you click here.  In her recipe, she makes her own vegan puff pastry (click here for that recipe). But as I was tight on time, so I opted for puff pastry sheets which contain dairy (butter).  

Well if you enjoy this recipe, please share it with your family and friends.

Take care,
Christie

Disclaimer: I am not sponsored by any of the companies listed.

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PORTOBELLO MUSHROOM WELLINGTON (VEGETARIAN)

SERVES 4 |  PREP TIME 10 MINS |  COOK TIME 50 MINS

ADAPTED FROM DELICIOUS EVERYDAY

INGREDIENTS

  • 4 large Portobello mushrooms, stalks cut and gills removed
  • 1 large onion, diced
  • 3 tbsp olive oil
  • 5 cups of baby spinach
  • 2 tbsp of water
  • 4 sprigs of thyme leaves picked
  • 2 puff pastry sheets (defrost ahead of time)
  • salt and pepper to taste

INSTRUCTIONS

  1. In a medium size pan set on medium-high heat, add 1 tbsp. of olive oil.   Fry onions on medium high heat, then lower heat to low. Fry for 10-15 minutes until edges of onions are browned but not burnt. Stir occasionally.  Remove from pan and set aside on a plate. Cool in refrigerator.
  2. In the same pan set to medium heat. Add spinach leaves and 2 tbsp. of water. Allow this to cook until leaves have wilted and moisture from pan has evaporated.  Set aside on a plate and cool spinach leaves in fridge.
  3. In the same pan set to medium-high heat, lay in the cleaned mushrooms.  Fry on each side for 5 minutes, in total 10 minutes.  Set aside on a plate and cool mushrooms in fridge.
  4. Preheat the oven to 390 degrees F. Once mushrooms, spinach and onions are cool to touch, on a lined baking sheet roll out 1 puff pastry sheet.  Spread half the portion of onions in the middle-third of the pastry. Then layer with half the portion of spinach.  Top off with two Portobello mushrooms. Generously season with salt and pepper. Sprinkle over top with thyme leaves.  Then carefully roll the pastry over top of the mushroom. Press down to seal any edges. Roll the log over so the seams are facing down. With a brush and olive oil, coat the log.  Lightly score the log with a knife in a diagonal pattern (optional).  Repeat the same steps for the second log.
  5. Bake both logs on the same baking sheet for 35-40 minutes until golden brown.  Serve immediately and enjoy!  This is best consumed immediately to avoid the soggy taste of puff pastry.
Portobello Mushroom Wellington.jpg
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