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!
![prep time]()
Cooking time45 minutes![preparation time]()
Prep time25 minutes![servings]()
Servings5 portions
- 150 g Violife Le Rond Camembert Flavour
- 200 g Violife Original flavour grated
- 5 large portobello mushrooms, stem removed
- 1 tbsp flour
- 500 g vegan puff pastry
- 5 tbsp cranberry sauce
- oat milk for brushing
- 2 sprigs fresh thyme
- Berries to decorate
- 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!
