Portobello Wellingtons With Spinach Pistachio Pesto Recipe

Name: Portobello Wellingtons With Spinach Pistachio Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 shallot, finely chopped; 1-3/4 cups water; 1 package (6.2 ounces) fast-cooking long grain and wild rice mix; 1 package (3-1/2 ounces) fresh enoki mushrooms, trimmed; 4 thin slices prosciutto or deli ham, cut into strips; 1 tablespoon minced fresh cilantro; 6 large portobello mushrooms (4-inch diameter), stems removed; 1/4 cup Vidalia onion salad dressing; 1 package (17.3 ounces) frozen puff pastry, thawed; 1 large egg, lightly beaten; 3 tablespoons chopped pistachios; 2 cups fresh baby spinach; 2/3 cup pistachios; 1/3 cup grated Parmesan cheese; 2 garlic cloves; 2 teaspoons lemon juice; 1/2 teaspoon grated lemon zest; 1/2 teaspoon coarsely ground pepper; 1/2 cup olive oil

Servings: persons

1 tablespoon olive oil
1 shallot, finely chopped
1-3/4 cups water
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1 package (3-1/2 ounces) fresh enoki mushrooms, trimmed
4 thin slices prosciutto or deli ham, cut into strips
1 tablespoon minced fresh cilantro
6 large portobello mushrooms (4-inch diameter), stems removed
1/4 cup Vidalia onion salad dressing
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
3 tablespoons chopped pistachios
2 cups fresh baby spinach
2/3 cup pistachios
1/3 cup grated Parmesan cheese
2 garlic cloves
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon coarsely ground pepper
1/2 cup olive oil

1
Preheat oven to 400u00b0. In a large saucepan, heat oil over medium-high heat. Add shallot; cook and stir until tender. Add water, rice mix, contents of seasoning packet, enoki mushrooms, prosciutto and cilantro. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
2
Brush portobello mushrooms with salad dressing. Grill mushrooms, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.
3
On a lightly floured surface, unfold puff pastry. Roll each pastry sheet into a 15x10x1-in. rectangle. Cut out six 5-in. circles from each rectangle. Place a mushroom in the center of six circles. Spoon 1/2 cup rice mixture over each mushroom. Top with remaining circles. Press edges to seal.
4
Place 1 in. apart on a greased
5
. Brush pastry with egg; sprinkle with pistachios. Bake 15-18 minutes or until golden brown.
6
Meanwhile, for pesto, place spinach, pistachios, cheese, garlic, lemon juice, lemon zest and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with beef and remaining filling.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 shallot, finely chopped, 1-3/4 cups water, 1 package (6.2 ounces) fast-cooking long grain and wild rice mix, and more.

Yes, Portobello Wellingtons With Spinach Pistachio Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Wellingtons With Spinach Pistachio Pesto

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