Total Time
45mins
Prep 30 mins
Cook 15 mins

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

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.
Most Helpful

5 5

DELICIOUS!! A little expensive for the ingredients but worth it. I'm going to try it later in the week with chicken. It was a huge hit!

5 5

This is great!! I love that this is so easy to do yet looks very gourmet and lovely!!! I had one sheet of puff pastry so I cut this in half and I used a combo of mascarpone cheese with a little bit of goat cheese because they have the same consistency and I like mascarpone better. I used roasted red peppers out of the jar and I soaked them on a paper towel before putting in my Wellingtons because I knew those mushrooms would create a lot of juice and I wanted to keep that to a minimum for the pastry. They took about 20 minutes to brown and everything inside was hot and delicious so I was pleased. I really had a great time making these and eating them!!! Thanks for the recipe!!