This veggie take on a classic holiday wellington is full of robust flavour. Flaky, golden puff pastry surrounds roasted portobello mushrooms on a thyme-scented spinach filling.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Puff Pastry(ContainsWheat/Blé, Soy/Soja)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Whole Grain Mustard(ContainsMustard/Moutarde)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat oven to 450°F and wash and dry all produce. Remove the stems from the mushroom caps and set aside. Place mushroom caps in an 8x8-inch baking dish (or on a baking sheet). Brush the inside and outside of each mushroom cap with soy sauce. Season with pepper, then arrange the caps top-side up. Bake in the middle of the oven until nearly tender, 12-14 min.
While mushroom caps roast, roughly chop mushrooms stems. Strip 1/2 tbsp thyme leaves (dbl for 4ppl). Peel then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then onion, mushroom stems, garlic and thyme. Cook, stirring often, until softened, 3-4 min. Add spinach and stir until wilted, 1 min. Season with salt and pepper.
Unroll the puff pastry onto a parchment-lined baking sheet, then cut pastry in half to create two rectangles (use two baking sheets 4 ppl). Divide the spinach mixture over one side of each pastry. Add one portobello mushroom cap to each pastry over spinach filling.
Spoon whole grain mustard over each portobello cap. Working with one pastry rectangle at a time, fold the side of pastry (without portobello) over the filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over to seal tightly. Bake portobello wellingtons in middle of the oven until pastry is golden-brown and cooked through, 15-18 min.
While wellingtons bake, whisk together the vinegar, Dijon, 1/2 tsp sugar and 2 tbsp oil (dbl for 4ppl) in a large bowl. Add the cranberries and stir to combine.
Add kale to bowl with dressing. Season with salt and pepper. Toss to combine. Divide portobello wellingtons and salad between plates.