Last night I attended a cooking class with a local chef that owns a vegan restaurant. So, tonight is inspired by that class. However, I made it vegetarian instead of vegan.
Portobella Wellington: shallots (or use a small onion), green onion, leeks (finely chopped), stems of mushrooms and a few small mushrooms chopped, chopped spinach, garlic minced, sauteed until soft. Then add a couple tablespoons of cream cheese and a tablespoon of sour cream. Salt, pepper, cayenne pepper, and thyme to taste. Set aside to cool...take large portobella mushrooms clean the inside with a spoon, brush with olive oil and place in skillet top side down until soft (not mushy, soft). Let cool. Take pastry dough (or if in a pinch use a sheet of crescent dough) cut into squares..place large portobella mushroom in the middle..fill with stuffing...wrap and bake at 400 for about 20-30 minutes until golden brown.
Plate with veggies ...and BAM...dinner is served
young blood will be having chicken tenders, baked potato and veggies
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