Vegetarian Portobello Wellington
INGREDIENTS
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4 medium-sized portobello mushrooms, washed and gills scraped out
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4 cups crimini mushrooms, coarsely chopped
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2 tablespoons butter
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2 large cups tender baby spinach
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2 tablespoons olive oil
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2 shallots, minced and divided
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4 garlic cloves, minced and divided
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2 teaspoons balsamic vinegar
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2 tablespoons butter
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1/4 cup pine nuts
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1 tablespoon Seasoned Bread Crumbs
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1 cup freshly grated Gruyere Cheese
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Pinch of Crushed Red Pepper
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Salt and pepper to taste
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1 sheet of Pepperidge Farm Puff Pastry dough (or two, depending on how big your portobello mushrooms are)
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egg wash: 1 egg whisked together with 1 tablespoon water
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