I made Pastry-Wrapped Portabellos from 1,000 Vegan Recipes for Thanksgiving, and Boyfriend LOVED them. I didn't have a rolling pin in Houston, so the pastry wrapping was pretty thick. Too thick for me, but just fine for Boyfriend. When I decided to make my own version of the portobellos last night, I had the same problem. No rolling pin, and no time to go buy one. That's why this dish is called "Pastry-Topped Portabellos". I thought one layer of pastry dough would be a better pastry-to-portabello ratio. Plus, this method is much faster and easier.
These ingredients are a pretty classic combo, so you could do a lot with any leftover ingredients. I think I'm going to make a pasta with them.
Pastry-Topped Portabellos
Makes 2 servings
• 2 large portabello mushroom caps
• olive oil
• 1/2 cup packed baby spinach leaves
• 7 sun-dried tomato halves (not packed in oil)
• 2 tbsp kalamata olive tapenade
• 2 tbsp goat cheese
• Frozen pastry sheets (you won't need a full package or even a full sheet)
Thaw the frozen pastry sheets for 40 minutes.
Preheat the oven to 400°.
Put the sun-dried tomatoes in a bowl of very hot water to soften.
Remove the stems from the portabellos and set aside. Scrape out the gills with a spoon and discard. Heat a nonstick pan over medium-high heat, add a splash of olive oil, and add the portabellos, stem-side up. Cook the portabellos, adding more oil if necessary, turning once. When they have softened and cooked through, lay them stem-side down on a paper towel to cool and dry.
Finely chop the portabello stems. Rinse the baby spinach but do not dry. Add the portabello stems and spinach to the same pan, and sauté until the spinach is wilted and the stems are cooked. Remove from heat.
Remove the tomatoes from the water and chop finely. Mix together with the portabello stems, spinach, tapenade, and goat cheese.
Place the portabello caps stem-side up on a nonstick baking sheet. Fill each one with half of the filling. Cut squares from the pastry-sheet that are just big enough to cover the tops of the portabellos. Press them on top of the stuff portabellos and cut two slits in the top. Put the topped portabellos in the oven and bake for 15 minutes, or until the pastry is golden. Eat them soon after they come out of the oven, but do give them a little time to cool.
Makes 2 servings
• 2 large portabello mushroom caps
• olive oil
• 1/2 cup packed baby spinach leaves
• 7 sun-dried tomato halves (not packed in oil)
• 2 tbsp kalamata olive tapenade
• 2 tbsp goat cheese
• Frozen pastry sheets (you won't need a full package or even a full sheet)
Thaw the frozen pastry sheets for 40 minutes.
Preheat the oven to 400°.
Put the sun-dried tomatoes in a bowl of very hot water to soften.
Remove the stems from the portabellos and set aside. Scrape out the gills with a spoon and discard. Heat a nonstick pan over medium-high heat, add a splash of olive oil, and add the portabellos, stem-side up. Cook the portabellos, adding more oil if necessary, turning once. When they have softened and cooked through, lay them stem-side down on a paper towel to cool and dry.
Finely chop the portabello stems. Rinse the baby spinach but do not dry. Add the portabello stems and spinach to the same pan, and sauté until the spinach is wilted and the stems are cooked. Remove from heat.
Remove the tomatoes from the water and chop finely. Mix together with the portabello stems, spinach, tapenade, and goat cheese.
Place the portabello caps stem-side up on a nonstick baking sheet. Fill each one with half of the filling. Cut squares from the pastry-sheet that are just big enough to cover the tops of the portabellos. Press them on top of the stuff portabellos and cut two slits in the top. Put the topped portabellos in the oven and bake for 15 minutes, or until the pastry is golden. Eat them soon after they come out of the oven, but do give them a little time to cool.
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