Portobellos Pastries Recipe

Portobellos Pastries Recipe

Ingredients

Makes 4 servings

• 5 large portobello mushrooms, lightly rinsed and patted dry
• 2 tablespoons olive oil
• 1 medium bunch green onions, chopped
• 1/2 cup finely chopped walnuts
• 1 tablespoon soy sauce
• 1/2 cup dry unseasoned bread crumbs
• 1/2 teaspoon dried thyme
• salt and freshly ground black pepper
• 1 sheet frozen puff pastry, thawed

Method

1. Stem the mushrooms and reserve
2. Carefully scrape the gills out of the mushrooms and set 4 of the mushroom caps aside
3. Chop the fifth mushroom and the reserved stems and set aside
4. In a large skillet, heat 1 tablespoon of the oil over medium heat
5. Add the chopped mushrooms, green onions and walnuts and cook, stirring for 5 minutes
6. Transfer to a large bowl and set aside to cool
7. In the same skillet, heat the remaining 1 tablespoon of oil
8. Add the reserved mushroom caps and cook until they soften slightly
9. Sprinkle with soy sauce and cook until the liquid evaporates
10. Set aside on paper towels to cool and drain any liquid
11. Add the bread crumbs, thyme and salt and pepper to taste to the cooked mushroom mixture
12. Mix well, then set aside until completely cool
13. Preheat the oven to 425°F
14. Unfold the puff pastry sheet on a lightly floured work surface and quarter
15. Roll out each piece of pastry slightly to make a 5-inch square
16. Center each mushroom cap on a pastry square, gill side up
17. Press one-fourth of the stuffing mixture into each mushroom cap
18. Fold the pastry over each mushroom to enclose, overlapping slightly
19. Press the edges together to seal
20. Set the bundles, seam side down, on a baking sheet
21. Use a small knife to cut a few small steam vents in the tops of the pastry
22. Bake until the pastry is golden brown, about 12 minutes
23. Serve immediately

Full List of Dinner Recipes
Full List of Portobello Recipes

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