Mushroom Wellington
User Reviews
5
-
Total Time
30 mins
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Servings
2 People
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Calories
509 kcal
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Course
Main Course
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Cuisine
British
Mushroom Wellington
Description
Mushroom Wellington starts by roasting portobello mushroom caps and julienned red bell pepper seasoned with olive oil, salt, and pepper. The mushrooms are cooled, then placed on puff pastry squares sufficiently sized to wrap each mushroom.
The mushroom caps are filled with goat cheese and roasted peppers, then the puff pastry is folded around them, sealed with egg white, and brushed again before baking. The pastries bake at 400°F until golden brown, creating a crisp, flaky crust that contrasts the soft mushroom and creamy cheese inside.
Green onion or fresh basil can be sprinkled on top before serving to add a fresh, herbal accent. The Wellington is best enjoyed immediately, highlighting the textural contrast between the flaky pastry and tender filling.
Ingredients
- ½ puff pastry sheet; amount varies by mushroom size
- 2 portobello mushrooms heads
- 1 tablespoon olive oil
- salt pinch
- black pepper pinch
- ½ red bell pepper julienned
- 2 ounces goat cheese
- 1 egg white
- green onion optional garnish; diced green onion or fresh torn basil
- basil optional garnish; diced green onion or fresh torn basil
Instructions
- Preheat oven to 375ºF.
- Scrape gills from interior of mushrooms. Drizzle mushrooms and peppers with oil, and add salt and pepper. Roast on a baking sheet for about 10 minutes. Set aside to cool.
- Increase oven heat to 400ºF.
- Cut pastry into 2 equal square parts, large enough to wrap around a mushroom head. If squares are too small, roll pastry out to make it thinner.
- Brush the top of each pastry square with egg white.
- Set one mushroom cap in the center of each square, and fill each mushroom cap with half of the pepper and goat cheese.
- Pull pastry corners together to cover the mushrooms and fold the edges together. Add a drop of water to the top pastry fold, and smooth the top piece down with your finger to seal the pastry.Alternatively, twist the pastry ends together on top into a knot.
- Brush the pastry with egg white, and then bake about 15 minutes, until the pastry top is golden brown.
- Add green onion or fresh basil as a garnish if desired. Serve immediately.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 13mg | 4% |
| Sodium | 435mg | 18% |
| Potassium | 430mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 38mg | 42% |
| Calcium | 46mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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