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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I found this recipe in Ciao! magazine. It is from a restaurant called Inn At the Forks in Winnipeg, MB. The description reads: This buttery parcel packs an earthy flavor. Serve it with a salad for a light meal. To make egg wash mix 1 egg with 3/4 cup milk. I haven't tried it yet but I can't wait, it sounds so delicious Ingredients:
1 sheet puff pastry |
1 bunch fresh basil leaf |
8 portabella mushrooms |
1/4 cup olive oil |
1 pinch salt and pepper |
6 roasted red peppers |
5 ounces goat cheese, sliced |
1 cup egg wash |
Directions:
1. Preheat oven to 375 degree F.
2. Using a spoon, scrape gills from interior of mushrooms.
3. Generously drizzle olive oil over mushrooms and season with salt and pepper.
4. Place mushrooms on baking sheet and bake until tender (8-10 mins). Set aside to cool.
5. Cut puff pastry sheet into four equal squares.
6. Place a mushroom in the center of pastry, layer with roasted pepper, basil leaves and goat cheese. Finish with a second portobello mushroom.
7. Fold centers of pastry around filling, bringing them together at top. Be sure to enclose entirely.
8. Place on parchment-lined baking sheet with folded side down.
9. Brush top of Wellington with egg wash.
10. Bake in oven for 12-15 mins, until pastry is golden.
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