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Vegan Stuffed Portobello Mushroom Wellington
Savory meaty mushrooms wrapped in crunchy puff pastry

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Vegan Stuffed Portobello Mushroom Wellington

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Ingredients

Adjust Servings:
7 large Portobello Mushrooms One large mushroom per person
1 box for 7 mushrooms Vegan Puff Pastry I used Pepperidge Farm Puff Pastry (PETA approved)
Mushroom Filling
12 ounces Baby Bellas or Other Mushrooms of Choice Chopped small
3 large, minced Shallots
1/4 cup White Wine
1/2 cup Organic Vegetable Broth
2 teaspoons, fresh, chopped fine Thyme
3 teaspoons Rosemary
3 cloves. minced Garlic
3 Tablespoons Dijon Mustard I used Grey Poupon; it's my favorite
1 Tablespoon Soy Sauce

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Cuisine:

Impress your family this holiday season with a delicate portobello wellington that will leave your guests begging for more.

  • 1 hour 35 minutes
  • Serves 7
  • Medium

Ingredients

Directions

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Wellington traditionally refers to filet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. Wellington should NEVER be reserved for carnivores alone.

My twist on Portobello Mushroom Wellington is truly the most savory and fulfilling meal you will ever experience. I plan to serve this on Christmas Day; I am fortunate to make an all vegan, low-fat meal for the entire family. Everyone, including those few who still eat meat, have requested vegan only, so my job is easy.

When choosing your portobello mushrooms, get the large ones. They shrink when cooked, so if you buy the smaller ones, they will not work for an entree. Cooking the mushrooms before is the key to decreasing the amount of moisture in the mushroom. If you cook the mushroom in the puff pastry raw, the amount of fluid will destroy your puff pastry.

The filling for the mushroom is delicate and savory and adds to the flavor of the larger mushroom, and the crunch of the puff pastry. My family loves this entree! They ask for it every year. So, instead of that turkey or ham this year, try to tempt your carnivores with Portobello Wellington. You won’t be disappointed.

Steps

1
Done

Prepare the Portobello Mushrooms

Remove the stems gently, so not to break the mushroom.
Remove the gills. (I use a a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.
Rinse with water.

2
Done

Cook Portobello Mushrooms

Pre-heat oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone baking mat.
Cook mushrooms face down for 5 minutes.
Remove pan, and drain water from the pan into the sink.
Flip the mushroom over and repeat.
Lay paper towels on a flat surface.
Remove mushrooms and lay on paper towels to drain further.
*The reason you are partially cooking the mushrooms is to get the moisture out, so it does not ruin the puff pastry. Too much fluid will make your pastry soggy, which is not what you want to happen.
While mushrooms drain, make your filling.

3
Done

Mushroom filling

In a medium skillet, saute shallots and garlic until translucent on medium heat.
Add finely chopped mushrooms.
Add vegetable broth and continue cooking.
Add rosemary, thyme, mustard, wine, and soy sauce.
Reduce to simmer.
Stir often, until all the liquid dissipates from the pan.

4
Done

Puff Pastry

Take the puff pastry from the freezer the night before and place it in the refrigerator overnight to thaw. You want it still cold and from to make it work well.
Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.
Roll the dough out slightly (not much); just enough to spread it a little thinner, but not too thin.
I suggest you do not cut it until you have your mushroom stuffed, so you can individualize the size.

5
Done

Stuff Mushrooms and Put in Puff Pastry

Line a baking sheet with parchment paper or a silicone mat
With the pastry rolled out, take one mushroom at a time.
Fill the center with the mushroom/shallot mixture, packing it down with a spoon.
Being careful, cupping your hand over the filling, flip it upside down on the pastry dough. (Leave about an inch of dough around BEFORE placing it upside down) See pictures below.
Cut around the mushroom , pulling up the dough as you go, securing it to the bottom of the mushroom.
Again, place your hand underneath the mushroom and gently flip onto a baking sheet, stuff side up.
Using extra dough, choose a little cookie cutting to embellish the top. I picked a small heart.

6
Done

Bake

Bake for 35 minutes at 375 degrees or until a beautiful brown. I serve with mashed potatoes.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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Vegan Stuffed Portobello Mushroom Wellington
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