Mushroom Wellington is the vegetarian cousin of the much meatier Beef Wellington. It is simple to prepare, ready in 30 minutes.
Servings: 2 People
- 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
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.
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