Fine dining

Portobello Mushroom Wellington

This recipe deserves a spot at the centre of your Christmas table! Portobello Mushroom Wellington with Violife Le Rond and Original Grated!

Rate This

Has average rating

Total rating count

Rate Recipe

Lunch

Dinner

Main

British

Heat the oven to 180°C.
Place the portobello mushrooms on a lined baking tray and bake for 15 minutes. Remove from the oven and place on kitchen towel to soak up the moisture.
Place the puff pastry on a lightly floured surface and roll out thinly. Use a round cookie cutter to make circles a little larger than the circumference of the portobello mushroom.
Spread each base with cranberry sauce, a dollop of Violife Le Rond and top with the portobello mushroom stem side down.
Sprinkle with some Violife Original flavour grated. Top with another pastry circle and fold the edges securing them at the bottom.
Use a cookie cutter to make some leaf shapes with the remaining pastry and place them on top of the mushroom Wellingtons.
Place on a lined baking tray and brush with oat milk. Bake in the oven for 30 minutes.
Remove from the oven, allow to rest for 5 minutes and serve with some thyme leaves and berries for color and extra flavour!