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Portabello Wellington

15 MIN
 50 Min




4 large portobello mushroom caps 

3 tbsp Longo’s Extra Virgin Olive Oil, divided 

1 tbsp soy sauce 

2 cups thinly sliced sweet onion 

1/4 cup sherry, sweet white wine or apple cider 

3 cloves garlic, minced 

1 tbsp Longo’s Dijon Mustard 

1/2 tsp Longo’s Dried Thyme 

1/4 tsp each Longo’s Ground Nutmeg, Salt and Pepper 

4 cups Longo’s Baby Spinach 

1/4 cup Longo’s Pecan Halves, toasted and finely chopped 

1 sheet Longo’s Puff Pastry (half a 454g pkg), thawed 

2 tbsp almond milk or 10% half & half cream 



  1. Scrape gills from mushrooms using a spoon. Arrange, hollow-side-up, on baking sheet lined with Longo’s Parchment Paper. Blend 1 tbsp of the oil with soy sauce and brush all over. Roast in preheated 400°F oven, turning once, for 20 minutes or until browned and fluids have evaporated. Cool to room temperature on paper towels to absorb any additional moisture.

  2. Heat remaining oil in large skillet over medium heat. Add onion and sauté for 15 minutes or until deep golden. Add sherry, garlic, mustard, thyme, nutmeg, salt and pepper; cook, stirring often, for 2 to 3 minutes or until all the fluids have absorbed. Add spinach and gradually stir until wilted and any additional fluids have evaporated. Cool to room temperature. Stir in pecans.

  3. Unroll puff pastry onto large baking sheet lined with Longo’s Parchment Paper. Arrange half the filling in a row slightly off centre down the length of the pastry; top with mushrooms, overlapping as needed. Spread remaining filling overtop. Fold narrow edge over filling, then wider edge overlapping the pastry to enclose (like an envelope); crimp all edges to seal. Brush with almond milk and use a knife to gently score a crosshatch pattern on top. (Make-ahead: Wellington can be assembled and reserved in the refrigerator for up to 8 hours before baking.)

  4. Bake on the lowest rack for 30 to 35 minutes or until deep golden. Let stand for 10 minutes before slicing.