Portobello Wellingtons
Crisphy phyllo dough is the wrapper for this vegetable version of the popular dish. Portobello Wellingtons are hearty enough for te most devout carnivores in your life.
How is it that Potbelly is in the spell check but portobello isn’t? Really? Sometimes I am just baffled by spell check. Here and with Word. Sometimes I just have to shake my head at it.
It’s just been one of those weeks, ya know? *disclaimer has been drinking* It was a drink my dinner day. I was one email and one spreadsheet away from crawling under my desk and crying. It was just one of those days….
Do you ever get a new task that’s not completely explained to you? And you do what you think you’re supposed to do, but find out the hard way that that’s not what you were supposed to do in the first place?
Monthly close. We did it the same way we did it last time. Nope. That’s not right. Okay…so what’s the right way? Well, you do X. Okay. I did X. No that’s not right. FFS WTF do you want me to do?? I did it the same way you told me last time!! *bangs head on desk* And no…the meeting we had MONTHS ago DID NOT cover the monthly reporting issues. Because we were told we DID NOT have to report monthly. #thankyouObama
It was just one of those weeks.
I’ve had more “drink my dinner days” this week.
So…Meatless Mondays. Portobellos are a nice meatless meal because they are so tasty and hearty! I do need to find something else to make besides portobellos. S is gonna get tired of them all the time on Mondays. I need to find something delish with eggplants. I don’t like the name eggplant. I’d prefer aubergine. It just sounds prettier. Eggplant sounds so American. Aubergine. Now that’s a name that is worthy of this versatile vegetable.
Wow. I’m bouncing all over the place with topics. I just have not had time to really concentrate on blogging. I have about 3 or 4 new recipes to post, but I just don’t have the energy to put them together. Lately, I’ve been putting my posts together at work because I get there so early, but lately I’ve just gotten right into working when I get there. It just takes that long to get this erroneous crap done. *sigh*
This is one from this weekend. I have galettes and goulash to post about, too. AND I think S has to work this weekend, so I might have more macaron to post about. I really do need to master that. It’s going to drive me nuts if I don’t. Get it? Nuts?? *snort*
OH! See the background? I forgot that I had this old cutting board in the other room. It was my grandmother’s cutting board. I saved it. It has sentimental value. I came across it when we were unpacking and I thought, “That would make a really nice background for my pictures.” Yep! Check it! It’s also in the pistachio macaron post, too.
Okay. We’re watching the Liberace movie. I find it hilarious. I just can’t imagine Michael Douglas and Matt Damon kissing. It’s just funny. I honestly have NOTHING against those of an alternate life style. I just find the two actors together in this movies very interesting.
I need to finish this post before it’s orange time:
Is it orange time yet?? Hehe. This is the look I get after dinner. She’s our little cutie. 🙂 How adorable, right? How can you say no to that face??
Preheat oven to 350. Add porcini mushrooms to boiling water and allow to set at least 30 minutes. Remove to water and coarsely chop. Coat mushroom caps with cooking spray and roast at 350 for 10 to 15 minutes. Remove and keep warm. Heat a skillet coated with cooking spray over medium-high heat. Add onions and saute 3 to 5 minutes or until tender. Add porcini and cooking 2 to 3 minutes more. Remove from heat and keep warm.
Apparently, I didn’t take many any photographs of this process. How is that possible?
Place one sheet of phyllo dough on a baking sheet with a silpat baking mat. Coat with cooking spray. Top with another sheet of phyllo dough and coat with cooking spray. Repeat with 3 more sheets of phyllo.
Place on mushroom cap in the center of the phyllo sheets. Place half of the porcini and onion mixture in the center of the cap. Place cheese in center and top with another mushroom cap.
Fold the phyllo dough around the mushroom cap stack. Place seem side down.
Repeat with additional mushroom caps and phyllo dough.
Bake at 350 20 to 25 minutes or until golden.
Allow to cool 5 minutes before serving.
Portobello Wellingtons
Crispy phyllo dough is the wrapper for this vegetable version of the popular dish. Portobello Wellingtons are hearty enough for te most devout carnivores in your life.
Ingredients
- 4 whole portobello mushroom caps
- 1 ounce porcini mushroom
- 2 cups water, boiling
- 1 cup onion, chopped
- 2 ounce mozzarella cheese, part skim
- 10 sheets phyllo dough, thawed
Instructions
- Preheat oven to 350.
- Add porcini mushrooms to boiling water and allow to set at least 30 minutes. Remove to water and coarsely chop.
- Coat mushroom caps with cooking spray and roast at 350 for 10 to 15 minutes. Remove and keep warm.
- Heat a skillet coated with cooking spray over medium-high heat. Add onions and sauté 3 to 5 minutes or until tender. Add porcini and cooking 2 to 3 minutes more. Remove from heat and keep warm.
- Place one sheet of phyllo dough on a baking sheet with a silpat baking mat. Coat with cooking spray. Top with another sheet of phyllo dough and coat with cooking spray. Repeat with 3 more sheets of phyllo.
- Place on mushroom cap in the center of the phyllo sheets. Place half of the porcini and onion mixture in the center of the cap. Place cheese in center and top with another mushroom cap.
- Fold the phyllo dough around the mushroom cap stack. Place seam side down.
- Repeat with additional mushroom caps and phyllo dough.
- Bake at 350 20 to 25 minutes or until golden.
- Allow to cool 5 minutes before serving.
Congratulations…this post was featured on Create It Thursday this week! Thanks for posting such a great idea! http://www.lambertslately.com/2013/06/create-it-thursday-7-plus-features.html
These look so good! Thank you for sharing them over at the HomeAcre Hop! We'd love to have you back again tomorrow: http://blackfoxhomestead.com/the-homeacre-hop/
YUM!!! I recently cut out meat (just me, not husband) so this is a great idea. My husband would love it and I won't have to cook meat!
Thanks so much for sharing at Tuesdays with a Twist. Looking forward to seeing what you share this week!
http://back2basichealth.blogspot.com/2013/06/tuesdays-with-twist-11-with-guests.html
These look wonderful – and your rant about work was just hilarious. I feel ya!! I am pinning these right now. Thank you for sharing at Tasty Tuesdays. 🙂
That is one yummy-looking Wellington! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
Wow! These sound fantastic! Thanks so much for sharing at All my Bloggy Friends – I can't wait to see what you share this week!
This looks and sounds so delicious! I love beef Wellington, I must try the portobello one now!
awww man! Now i'm hungry!
Thanks for linking up with us at Pin It Tuesday!
Join us again next week to see if you were featured!
PowerfulMothering.com
G'day! How wonderfully exciting your photo is, TRUE!
I now have this on my list to do!
Cheers! Joanne
Foodie Friends Friday Party too!
This is something that I would absolutely LOVE. And I hate when I forget to take more photos too. It usually happens when I am cooking for company.
I wanted you to know that I have chosen your recipes as my host favorite and your photo and link back to this page will appear on the Daily Dish Magazine on Monday.
Thanks for sharing with Foodie Friends Friday.
Your co host from Nosh My Way.
Oooh Yum! These look great Christie – thank you for linking up to the Its a Steal Link Party – Nat
Too funny! Loved the stream of consciousness post, hahaha. Stopping by from the T.G.I.F. Link Party. Hope this week was better than when you originally posted this 🙂
You crack me up! This sounds fantastic! Thanks for sharing on the Tried and True recipe party! http://rediscovermom.blogspot.com/2013/06/tried-and-true-recipes-16.html
Funny–some coworkers of mine said the same thing about Liberace this morning.
This looks fantastic for a meatless monday! Thank you for linking–good to have you stop by.
mmmm, these look really good! Thank you for spreading JOY and sharing at the Oh What a HAPPY Day party.
Holly at Not Done Growing
I laughed my way through your frustrations….sorry but in my former occupation I had so many of those days that, if I hadn't given up drinking, I would have been drinking my dinner too. Until you've experienced one of those "did a hole! why did you did that hole? Fill it in!" kinda days (or weeks or months), you just don't know.
Just shared this wonderful link on Facebook. I told em to go to #15 on the blog hop to get the recipe (selfish, huh. I wanted them to visit my blog hop too). The photo is amazing and I LOVE portobello mushrooms (which Blogger cannot spell either, by the way).
Much love….things 'll get better…stop by again OK
Sinea
I love Portobello mushroom sandwiches, but this with the phyllo dough….yummy Thanks for sharing on Fluster Buster!
These look amazing! Love mushrooms. 🙂
Wow, I never would have thought of these. Great idea.
Thank you for linking up to Raising Imperfection!
Make sure to check back on Friday to see if you were featured.
Leslie
http://www.violetimperfection.com
Oh yum, potbelly, I wonder if it is there for the stoves or the chubby tummy LOL. This looks delicious thanks for sharing at Inspiration Cafe
Wow! This looks amazing! Pinning and can't wait to try it sometime!
Stopping by from Tasty Tuesdays' Linky Party.
Christine 🙂
http://www.myepicureanadventures.com
Your recipes always have me drooling! I have printed and pinned this recipe. I've been looking for some good meatless recipes that my husband will also enjoy and this may be it! Thanks for linking up with Pin-it Tuesday!! 🙂
These look wonderful. And your dog is so adorable. Hope you have a great day.
Heidi’s Wanderings
These look great and really easy! I do love a good meatless Monday recipe.
Also…your bad days sound speciously like mine. I also have to revert to drinking my dinner occasionally. lol
~Visiting from Tasteful Tuesdays~
Portabellos + phyllo = yum!
I believe you, it LOOKS fabulous!!
Hi this recipe looks really good. I will give it a try. I saw it on tried and true.
Julie from julieslifestyle.blogspot.com
These look really good. I'd have to keep the onions out for the hubby but yum!
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
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(¸¤ Lanaya | xoxo
http://www.raising-reagan.com
I definitely "liked" this recipe the moment I saw it! I can't wait to try it out! I love making vegetarian versions of favorite dishes!
Well, stop by again next week. I'm attempting eggplant sloppy joe's. Should be interesting! Thanks for stopping by.
I love anything with mushrooms, yum! Thanks for the pin, coming over to return the favor. Your blog looks great 🙂
http://www.foodieinwv.com/
Oh yes…the crack lookin muffins! They looked NUMMY! Thank you for the pin-back. 🙂