At our wedding, Steve and I had Portabello Mushroom Wellington as our vegetarian entree choice. It was so different and so much more delicious than your normal vegetarian options at those events (usually pasta). We tried it and were absolutely floored by the flavor of the dish. They paired it with a fig chutney that gave a nice sweet/sour note to cut the earthiness of the mushrooms and richness of the puff pastry. It was one of the least memorable things (after all, it was our wedding day) but still a delicious meal.
I've made it a few times since then (for our anniversary and some special occasions). This recipe is a little different (the original didn't have spinach) but it's still delicious and a little heartier (which I like). I really recommend having this with a chutney of some kind because it makes it 10x better. I used apricot chutney at home, but really anything will work.
- 2 portabello mushroom caps (gills removed)
- 2 cups mixed sliced mushrooms (I used a mix of enoki, shitake and crimini)
- 2 cup packed spinach leaves
- 1 minced shallot
- 3 cloves minced garlic
- 1 Tbsp butter
- balsamic vinegar
- bread crumbs
- salt, pepper, crushed red pepper
- 1/2 sheet of puff pastry
- egg wash
- Preheat oven to 375 degrees. Drizzle portabello mushrooms with olive oil and sprinkle with a little salt. Bake portabello mushrooms cap side up for 20 minutes. Remove and let drain on paper towels.
- Sautee shallot and garlic in a little butter until fragrant. Add mixed mushrooms and cook until tender and all moisture has evaporated. Add spinach and and cook until just wilted. Add balsamic and season with salt and pepper. Remove to let cook, stirring in bread crumbs as needed.
- Cut full puff pastry sheet into 4 squares (you will use 2 for this recipe). Equally fill each mushroom cap with the cooled spinach mixture. Place one puff pastry sheet over the filling and wrap all the way around the mushroom so the seam is at the top of the mushroom cap and the flat side is stretched over the filling.
- Brush top of pastry with egg wash and bake at 425 degrees for 25 minutes and enjoy.