Portobello Mushroom Wellingtons
with Kale-Cranberry Salad
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.
Ingredients
2 unit
Portobello Mushroom
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Baby Spinach
56 g
Baby Kale
56 g
Onion, chopped
7 g
Thyme
2 unit
Garlic, cloves
½ tbsp
Soy Sauce
(Contains Soy, Wheat)
¼ cup
Dried Cranberries
2 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Remove stems from mushroom caps and set aside. Place mushroom caps in an 8x8-inch baking dish (or on an unlined baking sheet). Brush inside and outside of each mushroom cap with soy sauce. Season with pepper, then arrange mushroom caps top-side up. Bake in the middle of the oven until nearly tender, 12-14 min.
While mushroom caps bake, roughly chop mushroom stems. Peel, then mince or grate garlic. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Roughly chop half the spinach. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, mushroom stems, garlic and thyme. Cook, stirring often, until veggies soften, 3-4 min. Add chopped spinach. Stir until wilted, 1 min. Season with salt and pepper.
Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Cut pastry in half to create 2 rectangles. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets and create 4 rectangles.) Arrange puff pastry rectangles at least 2 inches apart. Spoon spinach mixture onto one side of each pastry rectangle. Place mushroom caps on top of spinach filling, using 1 per pastry. Spread 1/2 tbsp mustard over each mushroom cap.
Working with one pastry rectangle at a time, fold the other side of pastry in half over filling. Using your fingers, firmly pinch the borders closed, then roll edges over to seal tightly. Bake Wellingtons in the middle of the oven until pastry is golden-brown and cooked through, 15-18 min. (NOTE: For 4 ppl, bake Wellingtons in the middle and top of the oven, switching positions halfway through.)
While Wellingtons bake, whisk together vinegar, remaining mustard, 1/2 tsp sugar and 2 tbsp oil (dbl for 4ppl) in a large bowl. Add cranberries, kale and remaining spinach. Season with salt and pepper, then toss to combine.
Divide portobello Wellingtons and salad between plates.
