Portobello Wellingtons with Spinach Pistachio Pesto Recipe

Portobello Wellingtons with Spinach Pistachio Pesto Recipe
Portobello Wellingtons with Spinach Pistachio Pesto Recipe photo by Taste of Home
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Portobello Wellingtons with Spinach Pistachio Pesto Recipe

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These tasty and elegant mushrooms take their cue from the classic beef Wellington; simply omit the ham/prosciutto to make this a completely meatless meal. —TerryAnn Moore, Vineland, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1-3/4 cups water
  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1 package (3-1/2 ounces) fresh enoki mushrooms, trimmed
  • 4 thin slices prosciutto or deli ham, cut into strips
  • 1 tablespoon minced fresh cilantro
  • 6 large portobello mushrooms (4-inch diameter), stems removed
  • 1/4 cup Vidalia onion salad dressing
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 3 tablespoons chopped pistachios
  • PESTO:
  • 2 cups fresh baby spinach
  • 2/3 cup pistachios
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup olive oil

Directions

Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add shallot; cook and stir until tender. Add water, rice mix, contents of seasoning packet, enoki mushrooms, prosciutto and cilantro. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
Brush portobello mushrooms with salad dressing. Grill mushrooms, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.
On a lightly floured surface, unfold puff pastry. Roll each pastry sheet into a 15x10x1-in. rectangle. Cut out six 5-in. circles from each rectangle. Place a mushroom in the center of six circles. Spoon 1/2 cup rice mixture over each mushroom. Top with remaining circles. Press edges to seal.
Place 1 in. apart on a greased baking sheet. Brush pastry with egg; sprinkle with pistachios. Bake 15-18 minutes or until golden brown.
Meanwhile, for pesto, place spinach, pistachios, cheese, garlic, lemon juice, lemon peel and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with beef and remaining filling. Yield: 6 servings (about 1 cup pesto).
Originally published as Portobello Wellingtons with Spinach Pistachio Pesto in Taste of Home Christmas Annual Annual 2017, p62

Nutritional Facts

1 wellington with 3 tablespoons pesto: 915 calories, 57g fat (11g saturated fat), 48mg cholesterol, 1051mg sodium, 83g carbohydrate (7g sugars, 10g fiber), 21g protein.

  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1-3/4 cups water
  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1 package (3-1/2 ounces) fresh enoki mushrooms, trimmed
  • 4 thin slices prosciutto or deli ham, cut into strips
  • 1 tablespoon minced fresh cilantro
  • 6 large portobello mushrooms (4-inch diameter), stems removed
  • 1/4 cup Vidalia onion salad dressing
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 3 tablespoons chopped pistachios
  • PESTO:
  • 2 cups fresh baby spinach
  • 2/3 cup pistachios
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup olive oil
  1. Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add shallot; cook and stir until tender. Add water, rice mix, contents of seasoning packet, enoki mushrooms, prosciutto and cilantro. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
  2. Brush portobello mushrooms with salad dressing. Grill mushrooms, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.
  3. On a lightly floured surface, unfold puff pastry. Roll each pastry sheet into a 15x10x1-in. rectangle. Cut out six 5-in. circles from each rectangle. Place a mushroom in the center of six circles. Spoon 1/2 cup rice mixture over each mushroom. Top with remaining circles. Press edges to seal.
  4. Place 1 in. apart on a greased baking sheet. Brush pastry with egg; sprinkle with pistachios. Bake 15-18 minutes or until golden brown.
  5. Meanwhile, for pesto, place spinach, pistachios, cheese, garlic, lemon juice, lemon peel and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with beef and remaining filling. Yield: 6 servings (about 1 cup pesto).
Originally published as Portobello Wellingtons with Spinach Pistachio Pesto in Taste of Home Christmas Annual Annual 2017, p62

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