Stuffed Mushrooms Wellington

Portobello mushrooms might be pricier,  but they're bigger and meatier. Puff pastry, on the other hand, is a flaky easy-to-use item that will change the way you cook. Cut some pastry, stuff with filling, then bake for an appetizer that's as pleasing to the eyes and palate.

Serves 6  

Prep Time 15 minutes  

Cooking Time 40 to 45 minutes

Ingredient:

6 large portobello mushrooms

1 tablespoon good quality olive oil

1/4  teaspoon thyme

salt and pepper, to taste

50 grams blue cheese

2 sheets puff pastry, 

      thawed overnight in the refrigerator

         

egg wash for brushing 

For the filling

3 tablespoons olive oil

3 cloves garlic, minced

1 small onion, chopped

1 cup tomatoes, chopped

1 cup button mushrooms, diced

1/4  cup green olives, sliced finely

1/4 teaspoon dried basil

1/4  teaspoon dried thyme

salt and pepper

Directions:

1  Clean the mushrooms: Remove stem. Using a small teaspoon, take out the gills of the portobellos (this is the dark brown part surrounding the stem). Wipe off any residue or dirt with a damp paper towel. Set aside.

2  Preheat oven to 350ºF. In a bowl, mix together olive oil, thyme, salt, and pepper. Brush each portobello, stem side up, with the olive oil mixture. Place on a greased cookie sheet and roast in the oven until slightly browned, about 15 minutes.

3  Prepare the filling: Heat olive oil and saute garlic until fragrant. Add onions and sauté until translucent. Add tomatoes and mushrooms; cook until soft and liquid has evaporated. Add olives and herbs. Season with salt and pepper to taste.

4  Crumble blue cheese in a small bowl until crumbly. Sprinkle about a teaspoon of blue cheese on each mushroom. Divide prepared filling equally into 6 parts and spoon on top of mushrooms; set aside.

5  Cut 6 round pieces from puff pastry sheets. Make about 4 circles per sheet of pastry. Roll each piece on a lightly floured surface or between two sheets of wax paper until thin and about 10 inches in diameter. Place a mushroom on the center of a puff pastry round then fold pastry edges inward, leaving a small opening on top. Brush pastry with egg wash then transfer to a greased or lined baking sheet. Return mushrooms to the oven and bake until pastry is golden and puffed, about 20 to 22 minutes.