
Serves 4-6
INGREDIENTS
6 very large Portobello mushrooms, stalks removed
1 large square sheet of puff pastry
4 red onions, caramelised
400g Brie cheese, sliced 0.5-1cm thick
400g basil pesto
1 free range egg

METHOD
1. Heat a good drizzle of olive oil in a large pan on a medium to high heat. Cook the mushrooms in batches, skin-side down, for about 5 minutes. Use a spatula to flatten the mushrooms whilst cooking to get almost all the moisture out of them. Flip and cook for another 5 minutes. Transfer to a plate lined with paper towels and put in a fridge to cool
2. Preheat oven to 200 centigrade. Line an oven tray with baking paper and lay the puff pastry sheet on it. Roll it out a little to make it slightly thinner. Pat the mushrooms with paper towels, gently pressing them flat between the paper towels to absorb excess moisture.
3. Spread half the caramelised onions down the middle length of the pastry, the width of the large mushrooms. Layer half the Brie on top of the onions, then half the mushrooms, slightly overlapping. Then spread half the basil pesto on the mushrooms. Lay another overlapping layer of mushrooms, spread the remaining basil pesto on the mushrooms, then the remaining Brie cheese and onions. You should now have a log-shaped layer of delicious ingredients.
4. Lift the sides of the pastry and wrap around the layered ingredients, using your fingers to gently seal the pastry edges together. Seal the ends by folding over and sealing by gently pinching. Then roll the Wellington over so the seams of the pastry are now underneath.
5. Make an egg wash by lightly whisking the egg with 2 tablespoons of milk. Bush the egg wash over the Wellington and place in the middle of the oven and bake for 30-40 minutes, or until the pastry is puffed, golden and cooked through.
6. Remove from the oven and rest for 5-10 minutes before slicing with a serrated knife and serve with a salad or roasted vegetables of choice. Enjoy!
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