Wellington traditionally refers to filet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. This savory delacacy should be enjoyed by all people, especially us veggie loving kind-hearted people.
Ironically, my twist on Portobello Mushroom Wellington is truly the most savory and fulfilling meal you will ever experience. I often serve Vegan Portobello Wellington on Christmas Day; I am fortunate to make an all vegan, low-fat meal for the entire family. Everyone, including those few who still eat meat, have requested vegan only, so my job is easy.
When choosing your portobello mushrooms, get the large ones. They shrink when cooked, so if you buy the smaller ones, they will not work for an entree. By all means, choose small ones if you would like to serve more than one as an entree, or you can make mini ones to serve as a fancy appetizer.
Cooking the mushrooms before is the key to decreasing the amount of moisture in the mushroom. If you cook the mushroom in the puff pastry raw, the amount of fluid will destroy your puff pastry.
The filling for the mushroom is delicate and savory and adds to the flavor of the larger mushroom, and the crunch of the puff pastry. My family loves this entree! They ask for it every year. So, instead of that turkey or ham this year, try to tempt your carnivores with Portobello Wellington. You won’t be disappointed.