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recipe card
October 19, 2002

vegetarian
Vegetarian Wellington
the cook:mel about more

Serves 6-8 People

6-8 Large portabello mushrooms (pick stems, peel, grill and save)
1 lb. Fresh Spinach
Slice and drizzle the following with Balsamic Vinaigrette, grill or bake:
1 tomato
1 med. zucchini
1 yellow squash
1 bulb fennel
2 red peppers
2 yellow peppers
1 cucumber
1 small eggplant
8 ounce brie cheese
2 C Balsamic Vinaigrette
6-8 sheets 5x5 puff pastry (depending on serving size)
1/2 C garlic
1/4 C shallots
1/2 C madeira wine

Preheat oven to 425 degrees

1. Cool all vegetables.

2. Peel mushroom stems and saute with Madeira, garlic and shallots, then puree and cool.

3. Slice portabello mushrooms in half so you have two thin whole mushrooms. Layer with one or two pieces of each vegetable, one slice of brie, and Duexelle (pureed stems). Top with the other half of the mushroom and wrap it in a puff pastry sheet leaving no holes in pastry and bake 7-10 minutes or until golden brown.

Serving Suggestions:
Serve with a Dijon cream, pesto sauce or take the remainder of the vegetable pieces and reduce with red or white wine and serve.

I found this recipe on the net and it sounded awesome, I make this same thing but it's a different recipe, every year for Thanksgiving in lieu of a turkey.

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