Even if you aren’t a vegetarian you will love this dish. Tender puff pastry encases a creamy vegetable saute with a beefy portobello mushroom. This is perfect for your vegetarian guests at your next dinner party or for impressing your husband on any given meatless monday!
The portobello mushroom really gives this entree a “toothy” bite. If you prefer to omit the portobello mushroom you will still be very pleased with the results. The mushroom/spinach gruyere mixture is the perfect “pocket” to serve with a green salad for a complete meal as well.
Let’s get started.
Very simple ingredients. The portobello mushrooms sure are a little more budget friendly than a fillet mignon steak!
First we need to wash our portobello mushrooms and remove the stem. Now scrape out the dar gills from the mushroom.
Once cleaned place them on a baking sheet. Pre-heat your oven to 375 degrees f. Lightly brush with olive oil and season with salt and pepper. Bake and then once done place them on a paper towel to absorb any unwanted moisture. Set aside.
Mince your garlic, shallots and crimini mushrooms.
In a 12″ skillet heat 2 tablespoons of olive oil, saute one shallot and two garlic cloves for about 1 minute.
Add in your generous 2 cups of baby spinach. Once the spinach has wilted, add 2 teaspoons of balsamic vinegar. Reduce heat and saute for about 30-45 seconds. Remove from heat and place mixture in a bowl. Set aside.
In the same skillet melt your 2 tablespoons of butter and saute the remaining garlic and shallot on medium-high heat. After about a minute add in the chopped crimini mushrooms. Season with salt, pepper and a little crushed red pepper.
Saute the mushrooms until all the liquid has been absorbed, about 5 minutes or so on medium heat.
Add the crimini mushroom mixture to the spinach. Once cooled add 1 tablespoon of seasoned bread crumbs (to help absorb any unwanted moisture), the toasted pine nuts and the Gruyere cheese. Mix well.
On a lightly floured surface roll out one sheet of puff pastry and cut into four equal squares.
Divide the filling mixture evenly and fill each portobello cap. Place one square of puff pastry over the portobello mushroom.
Flip it over so the filling side is down. Now brush the outer rim of the puff pastry with the egg wash. This will help glue the puff pastry together.
Bring the opposite corners together. For the remaining gaps bring those up to the center, you will have a nice little package of nothing but goodness.
Turn the portobello wellington seam side down on a parchment lined baking sheet. Lightly brush with the egg wash. Gently score the top with a sharp knife.
I like to salt and pepper the top of my portobello wellingtons, it makes for a pretty visual. Bake at 375 for about 25 minutes or until it is nice and golden brown.
Who knew eating meatless could be so much fun and so gosh darn tasty.
- 4 medium-sized portobello mushrooms, washed and gills scraped out
- 4 cups crimini mushrooms, coarsely chopped
- 2 tablespoons butter
- 2 large cups tender baby spinach
- 2 tablespoons olive oil
- 2 shallots, minced and divided
- 4 garlic cloves, minced and divided
- 2 teaspoons balsamic vinegar
- 2 tablespoons butter
- ¼ cup pine nuts
- 1 tablespoon Seasoned Bread Crumbs
- 1 cup freshly grated Gruyere Cheese
- Pinch of Crushed Red Pepper
- Salt and pepper to taste
- 1 sheet of Pepperidge Farm Puff Pastry dough (or two, depending on how big your portobello mushrooms are)
- egg wash: 1 egg whisked together with 1 tablespoon water
- Pre-heat oven to 375 degrees f.
- Lightly brush the portobello mushrooms with olive oil and dust lightly with kosher salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside.
- In a large skillet, saute 1 shallot and 2 minced cloves of garlic in olive oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside.
- In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool.
- Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well.
- On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use the extra sheet of puff pastry).
- Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down.
- Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top.
- Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately.