Time for a little Christmas in July magic this weekend with Mini Mushroom Wellingtons doing the mid-year festive table proud. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #ChristmasinJuly #beefwellington #pies #vegetarian
Mini Mushroom Wellingtons
8 large Portabello mushrooms
1 tbsp olive oil
few thyme sprigs, leaves picked
4 garlic cloves, grated
2 shallots, finely chopped
400g baby spinach
100g feta cheese
4 sheets ready-rolled puff pastry
1 egg, beaten
salt and pepper
1 Preheat oven to 200°C. Arrange Portabellos on a rack on top of a baking tray (domed side up) and brush each one with oil. Scatter over thyme and season. Roast for 5-7 minutes until tender when tested with a knife. Drain on kitchen paper and let cool.
2 In a large frying pan add a drizzle of olive oil and cook garlic and shallots for a few minutes. Add in the spinach and cook down. Season well. Scoop mixture onto a chopping board and roughly chop up the spinach. Allow to cool. Add the feta and mix well.
3 Line a large baking tray with baking paper. On a lightly floured surface cut sheets of pastry into 4 equal squares. Divide spinach mixture between 8 of the squares. Add a Portabello mushroom (domed side up) and press down. Brush pastry borders with beaten egg and put pastry lids on, carefully pushing down around the sides. Press edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole on top of each. Transfer to baking trays and chill for 20 minutes.
4 Turn up oven to 220°C. Cook wellingtons for 25 minutes until golden. Serve with a green salad and a glass of bubbly like Gabrielskloof Madame Lucy’s MCC.