Portobello Mushroom Wellington

Portobello Mushroom Wellington

Portobello Mushroom Wellington -Leading up to the big day, I want to share with you my most favourite recipe ever, perfect for Christmas or, in fact, any day!

Serves 4

Ingredients

  • 2 packs of ready rolled vegan-friendly shortcrust pastry
  • 8 Portobello mushrooms
  • 2 sprigs of fresh rosemary
  • Olive oil for drizzle
  • 1 tbsp soy sauce for drizzle
  • A little plant-based milk

For the stuffing:

  • 120g (4.2 oz) walnuts
  • 340g (12 oz) white cabbage, finely sliced
  • 75g (2.6 oz) mushrooms (any variety), finely chopped
  • 4 slices of sourdough bread
  • 15g (0.5 oz) fresh parsley
  • 15g (0.5 oz) fresh coriander
  • Juice from grilled mushrooms
  • 1 tsp olive/sunflower oil
  • 2 tbsp soy sauce
  • 65g (2.2 oz) of fresh cranberries
  • ¼ tsp black pepper

Method

  1. Preheat oven 180°C/360°F/Gas 4.
  2. On a flat baking tray, spray some oil and top with 8 Portobello mushrooms, the rosemary and drizzle with a little olive oil and soy sauce. Bake for 20 minutes.
  3. In a frying pan, add oil, mushrooms and cabbage and sauté for a few minutes.
  4. Add cranberries, parsley, coriander, black pepper, soy sauce and stir for a couple minutes. Leave to one side.
  5. Meanwhile in a food processor, add walnuts and bread, blend until fine crumbs.
  6. Add all other ingredients from the frying pan to the food processor and mix until it comes together.
  7. On a clean, floured work surface, roll out one pastry roll until it is ¼-inch thickness and lay on a flat baking tray or one lined with baking paper.
  8. Lay mushrooms on top of the pastry lengthways, one mushroom facing up, one facing down with them overlapping, leaving enough pastry uncovered around the outside.
  9. Top mushrooms with stuffing mixture.
  10. Brush water around the bottom pastry edge so when you lay the top pastry on top, it will stick.
  11. Roll out the 2nd pastry roll and put on top of the mushroom and stuffing mix.
  12. Push edges down with your finger and then go around the edges with a fork.
  13. Cut away excess pastry.
  14. Create a ‘slit’ for air along the top of the pastry x 4.
  15. Brush the top with plant-based milk.
  16. Bake in oven for 30 minutes until golden brown.
  17. Enjoy with your favourite roasties!

Portobello Mushroom Wellington – Leading up to the big day, I want to share with you my most favourite recipe ever, perfect for Christmas or, in fact, any day!