“I found this recipe in Ciao! magazine. It is from a restaurant called "Inn At the Forks" in Winnipeg, MB. The description reads: "This buttery parcel packs an earthy flavor. Serve it with a salad for a light meal." To make egg wash mix 1 egg with 3/4 cup milk. I haven't tried it yet but I can't wait, it sounds so delicious”
READY IN:
45mins
SERVES:
4
YIELD:
4 Wellingtons
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degree F.
  2. Using a spoon, scrape gills from interior of mushrooms.
  3. Generously drizzle olive oil over mushrooms and season with salt and pepper.
  4. Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
  5. Cut puff pastry sheet into four equal squares.
  6. Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
  7. Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
  8. Place on parchment-lined baking sheet with folded side down.
  9. Brush top of Wellington with egg wash.
  10. Bake in oven for 12-15 mins, until pastry is golden.

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