Portobello Mushroom Wellington with Brie
Ingredients
8 portobello or large flat mushrooms
1 clove garlic finely chopped
2 tbsp parsley, finely chopped
Salt and freshly ground black pepper
200g Le Rustique, sliced
4 slices roasted red pepper, in oil drained and patted dry
500g pack puff pastry
Beaten egg for glaze
How to make it
Crispy puff pastry, rich mushrooms, and gooey brie come together in this easy portobello mushroom Wellington—a showstopping veggie centrepiece with minimal effort
- Preheat the oven to 220°C/Fan 200°C/Gas 7
- Trim long stalks on the mushrooms then pair them up – one for the base and one place upside down on top – they want to be similar sizes
- Mix the garlic and parsley together with a little salt and plenty of black pepper, then divide the mixture between the bottom mushrooms
- Top with 2 slices of Le Rustique, the roasted pepper, and then the upside down mushroom – tuck the cheese and peppers neatly inside the two mushrooms
- Cut the pastry block into 4, then on a lightly floured surface roll out each piece to a rough circle about 17cm wide
- Place a mushroom parcel in the centre, brush the pastry edges with a little egg, then gather up around the mushrooms and pinch to seal
- Repeat to make four parcels
- Arrange the mushrooms on a baking parchment lined tray
- Make a little steam hole on the top, then brush with more beaten egg
- Bake for 25-30 minutes or until the parcels are golden
- Serve hot with vegetables
Recipe courtesy of The Cheese Lover
Le Rustique is available from The Cheese Lover. Brie de Meaux is available from Pong Cheese.
