Mushroom Wellington
Mushroom Wellington is the vegetarian cousin of the much meatier Beef Wellington. It is simple to prepare, ready in 30 minutes.
Servings: 2 People
Calories: 509kcal
Ingredients
- ½ sheet puff pastry (more or less depending on the size of the mushrooms)
- 2 portobello mushroom heads
- 1 tablespoon olive oil
- pinch salt, pepper
- ½ red bell pepper, julienned
- 2 ounces goat cheese
- 1 egg white
- Optional garnish: Diced green onion or fresh torn basil
Instructions
- Preheat oven to 375ºF.
- Scrape gills from interior of mushrooms. Drizzle mushrooms and peppers with oil, and add salt and pepper. Roast on a baking sheet for about 10 minutes. Set aside to cool.
- Increase oven heat to 400ºF.
- Cut pastry into 2 equal square parts, large enough to wrap around a mushroom head. If squares are too small, roll pastry out to make it thinner.
- Brush the top of each pastry square with egg white.
- Set one mushroom cap in the center of each square, and fill each mushroom cap with half of the pepper and goat cheese.
- Pull pastry corners together to cover the mushrooms and fold the edges together. Add a drop of water to the top pastry fold, and smooth the top piece down with your finger to seal the pastry.Alternatively, twist the pastry ends together on top into a knot.
- Brush the pastry with egg white, and then bake about 15 minutes, until the pastry top is golden brown.
- Add green onion or fresh basil as a garnish if desired. Serve immediately.
Notes
Nutrition
Calories: 509kcal | Carbohydrates: 32g | Protein: 13g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 435mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2.5mg