Mushroom Wellington

I can’t believe I haven’t posted this recipe yet. Because, MUSHROOMS! With a sore throat still nagging M and a not-so-full night sleep with me up coughing, we’re still dragging over here. We haven’t thrown our new eating mindset out the window, but I’ve definitely giving us a little leeway on the carbs. Last night was the first night in a few days that M could swallow anything other than soup and rice, so I took advantage and made these mushroom “wellingtons” that have been a favorite in our house. They would make a great vegetarian version of an actual beef wellington, or would be perfect for a girls night-in dinner. I served them with a big salad with pears and shallots and topped with a mustard vinaigrette.

Begin by defrosting a sheet of puff pastry according to the package directions. Lay the pastry out on a Silpat or lightly floured surface.

Mushroom Wellington

Roll out the dough to a square.

Mushroom Wellington

Cut in half. These can be cut in half again if you are making four, but since I was only making two and don’t mind the extra dough (and calories), I left them as rectangles.

Mushroom Wellington

In the center of each piece, spread some whole grain mustard in a circle roughly the size of your mushroom cap. Season with salt and pepper.

Mushroom Wellington

Place the mushroom cap gill side up on top of the mustard (you can remove the stem if you want). Season the cap with salt and pepper.

Mushroom Wellington

Sprinkle the mushroom cap with breadcrumbs (I used fresh whole grain breadcrumbs) and some shredded cheddar cheese.

Mushroom Wellington

Fold the edges over to cover the mushroom. I pleat the dough to make it visually more appealing. You can cut the dough off if you don’t want the extra thickness on the underside.

Mushroom Wellington

Brush both sides with egg and place the Silpat (or greased sheet of parchment) on a cookie sheet.

Mushroom Wellington

Cut a few slits in the top and place in a preheat 425 degree oven for 25 minutes.

Mushroom Wellington

Use a spatula to remove from the pan.

Mushroom Wellington

Serve with a leafy green salad.

Mushroom Wellington

Mushroom Wellingtons
Serves 2
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Ingredients
  1. 1 sheet frozen puff pastry, thawed
  2. 2 teaspoon whole grain dijon mustard
  3. Kosher salt and freshly ground pepper
  4. 2 large portobello mushroom caps
  5. 1/6 cup breadcrumbs
  6. 1/2 cups shredded cheddar cheese
  7. 1 large egg beaten
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper coated with cooking spray.
  2. Roll the pastry into a square and cut into two halves or four squares. Spread mustard in the center of each and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
  3. Sprinkle the breadcrumbs and cheese over the mushrooms. Fold in the pastry, pleating to cover the mushrooms. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top. Bake until golden and crisp, 25 minutes. Let cool slightly.
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