Portobello Mushroom & Goat Cheese Wellington

Preparation

Heat the oven to 180°C (350°F). Place Portobello mushrooms on a baking sheet and spray with low calorie cooking spray. Bake for 15 minutes, flipping halfway through. When ready, transfer the mushroom to a few paper towel sheets to soak up the juice.

Heat a skillet over medium-high heat and add spinach to soften. No oil needed, just keep turning continuously with pliers to prevent it from sticking.

Dust your work surface with flour and roll the puff pastry into a large even piece of medium thickness. Place the mushroom on the dough and cut around it, leaving a margin of about 2 cm. Place the circle of dough on another area of ​​the dough and cut another circle leaving another 2cm margin from the smaller one. If you want, also cut a few sheets of dough.

Note: If you want a crispy bottom so the wellington doesn’t get soggy, you can add an optional step. This makes assembly a bit more difficult, so it’s your decision. For a crispier base, place the small piece of dough in the oven on a sheet of floured parchment paper. Cook 3 to 5 minutes. When you remove it, it will probably have puffed up, so use a knife to loosen it up and, once cooled, flatten it.

Place the wilted spinach on the small circle, followed by the goat cheese. Add onion marmalade or chutney. Run your finger against the direction of leaf growth, remove the thyme leaves and scatter them over the top. Finally, cover with the portobello mushroom with the rounded side up.

Drape the larger piece of dough over the mushroom and carefully pinch the bottom of it with the smaller piece of dough. Once it is well sealed all around, use a pastry brush to lightly coat the surface with egg. If you feel like getting fancy enough to make pastry sheets, cover the dome with the sheets and brush them lightly with the egg.

Put in the oven for 30 minutes. Check halfway through to make sure the dome is browning evenly and rotate it if it looks more brown on one side than the other. Serve and enjoy!