Portobello Ricotta Wellington
A 'lighter' version of your favorite Wellington dishes you know and love, without the need to hibernate afterwards.
I have been itching to try making Portobello Wellington ever since I enjoyed it at @3rdandferry during one of the cycles of Easton Restaurant Week. The whole creation was an experience for the senses. The flaky puff pastry. The ooey gooey cheese filling. And the meaty Portobello. Excuse me while I wipe this drool from my chin.
This right here is my rendition of the dreamy goodness I devoured at 3rd & Ferry. As you can tell, I looove me the comfort of a good Wellington; however, I always feel like I need to hibernate for a month after eating it. This is a "lighter" version of the Salmon and Scallop Wellingtons I made in the past. The part-skim ricotta makes the filling less dense and coma inducing. I supplemented the ricotta with part-skim mozzarella and Parmigiano-Reggiano for a sweet and savory cheese blend.
2 large Portobello mushroom caps
1 sheet puff pastry
2 tbsp extra virgin olive oil
½ medium sweet onion, finely chopped
3 garlic cloves, minced
8 oz kale or baby spinach
½ cup part-skim ricotta
¼ cup part-skim mozzarella, grated
¼ cup Parmigiano-Reggiano, grated
⅓ cup Italian bread crumbs
Zest of 1 lemon
3-5 tbsp fresh dill, finely diced
2 tbsp fresh Italian parsley, finely diced
1 tsp black pepper
½ tsp sea salt
¼ tsp red pepper flakes (optional)
1 large egg, beaten
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. In a small bowl, whisk the egg until well beaten and set aside.
Remove the stems from the mushrooms. Then, with a spoon, carefully remove the ribs from the underside of the mushroom. Set the mushroom caps aside and finely chop the stems and ribs. Set aside.
In a large sauté pan, heat the olive oil on medium heat until shimmering. Sauté the onion, garlic, and chopped mushroom until the onion is golden, about 3-5 minutes. Add the kale or spinach and sauté until wilted. Season with sea salt and black pepper.
Add the cheeses, dill, parsley, bread crumbs, and lemon zest and mix until well combined. Remove from heat and set aside.
Lightly flour a countertop and lay out the puff pastry. Using a floured rolling pin, gently roll out the puff pastry to thin it out slightly. Lightly season with black pepper. Cut the sheet of puff pastry in half and place a mushroom cap in the middle of each piece of the puff pastry. Generously layer the filling mixture on top of the mushroom caps.
Fold one side of the puff pastry on top of the filled mushroom. Fold the other side of the puff pastry on top and lightly press the crease of the puff pastry to create a seal. Turn over so the crease is facedown. Repeat to the other mushroom.
Trim a little bit of the excess pastry off the short ends (if necessary) and fold tightly underneath the wrapped mushrooms. You do not want any of the yummy goodness inside oozing out! Place on the prepared baking sheet.
Brush the top and sides of the puff pastry with egg wash. With a sharp knife, lightly score the top of the puff pastry in diagonal lines to create a crosshatch pattern. Be careful not to press too hard to make the puff pastry fall apart and expose too much of the tops of the mushrooms. Brush with egg wash again.
Bake for 20-25 minutes, or until the puff pastry is flaky and golden brown. Allow to sit for 5 minutes and serve.