Portobello Wellington

Portobello Wellington

Behold, the Portobello Wellington, or as I like to call it, the Portobellington. This is a fancy, special occasion type of entree, even if I did just make it for myself on a weeknight for no reason. It is sure to impress your guests and make them say, ‘beef who?’

You can make this mostly ahead of time, so that all you have to do before serving is pop it in the oven. Perfect for entertaining. This is a very rich and savory dish, so I recommend serving it with something that has some sweetness to it, like shoestring sweet potato fries. You could also just as easily use smaller mushrooms to make this into an appetizer.

Portobello Wellington

Serves 4

4 portobello mushrooms, rinsed, patted dry, and de-stemmed

6 tbs black truffle oil

9 tbs balsamic vinegar

16 ounces baby bella mushrooms, or mixed wild mushrooms of your choice

10 cloves garlic

3 sprigs of fresh thyme

2 sprigs fresh oregano

4 tablespoons olive oil or Earth Balance

1/3 cup white wine

salt and pepper to taste

1 package Puff Pastry (vegan, I believe I used Pillsbury)

1 additional tablespoon of Earth Balance

Make sure to follow the directions on the puff pastry package to thaw it out.

Rub the mushroom caps with the truffle oil and pour the balsamic vinegar on top, using your hands or a pastry brush to spread it around on all sides. Set your oven to broil and line a pan with foil. Broil the caps for about 4 minutes per side and set aside (in the fridge.)

Mince the baby bellas into tiny little pieces. Mince the garlic and herbs as well, set aside.

In a large deep pan, melt the oil until it’s piping hot over med/high heat and add the chopped mushrooms. Cook for about 7-10 minutes, all of their liquid should get released, and then slowly start to evaporate. Add the garlic and herbs and cook for about 1 more minute. Add salt and pepper to taste. As the mixture starts to look like it’s really drying out, deglaze the pan with the white wine and continue to cook until all the wine is evaporated, and the mixture looks glossy but not wet.

Set this aside and allow to cool completely. Meanwhile, take out the puff pastry. My puff pastry came with 2 large sheets, which you can cut in halves to make 4 squares. If they are a little rectangular, use a rolling pin to stretch them out a bit, just enough to reach around the portobellos.

Lay a large sheet of  plastic wrap out on your cutting board. With all ingredients cooled to at least room temperature, lay one sheet of the puff pastry on the plastic wrap. Place one cap in the center, gills up. Scoop 1/4 of the baby bella mixture into the cap and pat it down a little. Then carefully fold all the edges and corners of the pastry up and over, completely incasing the fillings. Use your fingers to smooth the edges so it’s all sealed up. Then use the plastic wrap to wrap it up into a nice little sealed bundle.

Do the same with the remaining  3 portobellos.

At this point, you can refrigerate them like this overnight.

When ready to cook, preheat oven to 400 degrees. Unwrap the plastic and grease a pan with olive oil. Place the Portobellingtons onto the pan, gill side down. Using a knife, carefully make 3 light strokes across the top in one direction, and then three in the other, (like a tic tac toe board) This is just for decoration. Brush very lightly with melted Earth Balance and bake until the puff pastry is nice and golden. I think it was about 20-30 min. (Sorry, I just stood there peaking into the oven window the whole time, and forgot to watch how long it took! I do that a lot.)

Let them rest for about 5-10 minutes once they come out, serve and enjoy!

They might even be good with a little creamy horseradish on the side. mm mmmm.

Portobello Wellington with Sweet Potato Shoestring Fries


One thought on “Portobello Wellington

  1. Pingback: Savory Sourdough Stuffing | Gianna's Kitchen

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