Portobello Wellingtons with Spinach Pistachio Pesto Recipe
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
- 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