Roasted Portobello Mushroom, Pecan and Chestnut Wellington (2024)

Impressive, decadent and easy to assemble, this is the perfect vegetarian entree for Thanksgiving or other celebratory meals.

Storage: Refrigerate the roasted mushrooms and the prepared stuffing separately for up to 5 days. The assembled Wellington can be refrigerated for up to 3 days before baking.

Ingredients

Directions

1. Step 1

   Make the mushrooms: Position a rack in the middle of the oven and preheat to 350 degrees. Line a large sheet pan with parchment paper.

2. Step 2

   Use a teaspoon to gently scrape off the dark gills from the underside of the portobello caps. Arrange the caps, gill side up, on the sheet pan; scatter with the garlic, thyme and rosemary; then drizzle with the olive oil. Sprinkle with the salt and pepper. Roast for 10 to 15 minutes, or until the mushrooms are browned and tender but still holding their shape. Let cool, then tip off and drain any collected liquid. Transfer the mushrooms to a plate.

3. Step 3

   Once the sheet pan cools, wipe it off and replace the parchment with a fresh piece of parchment paper.

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4. Step 4

   For the filling: In a medium skillet over medium heat, heat the oil until shimmering. Add the onion, garlic, rosemary and thyme. Reduce the heat to medium-low and cook, stirring frequently, until the onion is very soft and starting to brown, about 15 minutes. Pour in the wine, and stir in the sugar until it has dissolved. Cook for another 2 to 3 minutes. Transfer the mixture to a large bowl.

5. Step 5

   In a food processor, combine the pecans and chestnuts, and pulse until reduced to small pieces. Transfer to the bowl with the onion mixture, along with the breadcrumbs, sesame oil and salt.

6. Step 6

   Cut the mushrooms in half, and reserve all but one of the halves to form the center of your Wellington. Cut the remaining half into small chunks and add those to the bowl with the filling. Use your hands to thoroughly mix the filling. Taste, and add sesame oil and/or salt as needed.

7. Step 7

   When ready to assemble, position a rack in the middle of the oven and preheat to 350 degrees. Lightly flour a large piece of parchment paper. Roll out the puff pastry dough on it to form a 10-by-14-inch rectangle that's about 1/8 inch thick. Trim the edges of the dough to make it tidy; reserve the excess for decorating the top of the Wellington.

8. Step 8

   Spoon half of the filling mixture lengthwise down the center of the dough and spread it out evenly, leaving a border of 2 to 3 inches all around. Arrange the portobello halves evenly over the mixture down the middle of the dough, then cover with the remaining filling. (You may have more filling and/or mushrooms than you need; save them for another use.)

9. Step 9

   Brush the borders of the dough with a little cream. Fold over the ends and sides to wrap the dough around the filling. (Use the parchment paper to help if needed.) The dough should overlap in the middle; stretch it gently if needed. If there is a gap, use your excess dough to cover it, using cream to hold it in place. Use the parchment paper to lift the Wellington onto the prepared sheet pan, turning it over so the seam is on the bottom. Brush the dough with more cream and use the trimmings to make stars, leaves or other decorative shapes, and place them on the top, brushing them with cream.

10. Step 10

    Bake for 60 to 75 minutes, or until the Wellington is puffed, golden brown and heated through. Let cool for at least 10 minutes. Cut into thick slices and serve warm or at room temperature.

Nutritional Facts

Per serving (based on 10)

• Calories

  400

• Fat

  28 g

• Saturated Fat

  10 g

• Carbohydrates

  33 g

• Sodium

  580 mg

• Cholesterol

  40 mg

• Protein

  7 g

• Fiber

  2 g

• Sugar

  4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from "Mildreds: The Cookbook" (Hachette UK, 2015).

Tested by Joe Yonan.

Published November 10, 2015