No announcement yet.

Portabella Mushroom Wellingtons

  • Filter
  • Time
  • Show
Clear All
new posts

  • Portabella Mushroom Wellingtons

    1 8-oz. package white mushrooms
    1 tbsp. butter
    2 cloves garlic, minced
    1 small shallot, finely minced
    1 tbsp. dry sherry
    salt and freshly ground pepper to taste
    2 small portabella mushrooms, stems removed
    1 sheet frozen puff pastry, thawed (from a 17.9-oz. box)
    1 egg, lightly beaten

    Mince white mushrooms very finely in a food processor. Melt butter over medium-high heat in a medium saucepan; add mushrooms, garlic and shallot. Cook, stirring frequently, for about 10 minutes or until most of the liquid from the mushrooms has cooked off. Stir in sherry, thyme, salt and pepper. Press equal amounts of mixture onto the underside (the gill side) of each portabella. Preheat oven to 375F and line a baking sheet with parchment paper or foil. Cut pastry sheet in half; roll each piece on a lightly floured board to make slightly larger. Place portabellas, filling side down, on pastry and fold in sides to enclose, trimming any excess dough from the ends. Pinch all edges well to seal, then place seam side down on prepared pan. (You may use leftover pastry to cut out decorative shapes to place on top.) Brush entire surface with beaten egg and bake for 25 minutes or until golden brown.

    Makes two servings.