Portobello Wellington

Name: Portobello Wellington
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Ingredients: 2 tbsp Co-op olive oil; 2 onions, sliced; 3 garlic cloves, finely chopped; 2 tbsp thyme leaves; 100g Co-op basmati rice; 300ml vegetable stock, made with 1 stock cube; Zest and juice of 1 lemon; ½ x 25g pack flat leaf parsley, roughly chopped; 4 Co-op portobello mushrooms, thickly sliced; 80g Co-op sliced curly kale, tough stalks removed; Co-op plain flour, for dusting; 500g pack frozen vegan puff pastry, defrosted; Dairy free milk alternative, for brushing

https://www.coop.co.uk/recipes/portobello-wellington

Vegan

This vegan centrepiece is amazing with cranberry sauce and all the veggie trimmings – it's easy to make too, using ready-made vegan pastry

Feeds 6
Ready in 1 hour 45 minutes

Each serving contains

Energy
23%
1923kj 460kcal
Fat
High 36%
25.3g
Saturates
High 51%
10.3g
Sugar
Low 4%
3.9g
Salt
Med 15%
0.87g

% of adult’s reference intake | Carbohydrates per serving : 48g

Share this recipe

Copy link

Ingredients
Method

Ingredients

2 tbsp Co-op olive oil
2 onions, sliced
3 garlic cloves, finely chopped
2 tbsp thyme leaves
100g Co-op basmati rice
300ml vegetable stock, made with 1 stock cube
Zest and juice of 1 lemon
½ x 25g pack flat leaf parsley, roughly chopped
4 Co-op portobello mushrooms, thickly sliced
80g Co-op sliced curly kale, tough stalks removed
Co-op plain flour, for dusting
500g pack frozen vegan puff pastry, defrosted
Dairy free milk alternative, for brushing

Method

Heat half the oil in a nonstick frying pan and cook the onion for 8 mins, until soft
Add two-thirds of the garlic, plus the thyme, then fry for 2 mins
Stir in the rice, add the stock, cover and bring to the boil
Reduce the heat and simmer for 10 mins
Stir in the lemon zest, juice and parsley, cover the pan, then set aside, off the heat, for 10 mins
Meanwhile, heat the remaining oil over a high heat and cook the mushrooms for 5 mins, until golden
Add the remaining garlic and season
Fry for 1 minute, then transfer to a plate
Add the kale to the pan and cook for 1-2 mins, until wilted
Remove from the heat, then stirinto the garlicky mushrooms. Leave to cool
Preheat the oven to 200°C/fan 180°C/Gas 6
On a flour-dusted surface, roll out 2 pastry rectangles, about 33cm x 35cm, then transfer one to a lined baking tray
Fluff the rice with a fork, then spoon half on top, leaving a 1cm border
Top with the mushroom and kale, then the remaining rice
Brush the edges of the pastry with dairy free milk and top with the second piece of pastry
Pinch the edges together to seal, then trim
Score a pattern with a knife and make an air hole, then brush all over with dairy free milk
Bake the Wellington for 45 mins, until risen and golden