Stuffed Mushroom Wellington Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 400°F (200°C).

Clean and de-stem the portobello mushrooms.

In a skillet, heat the olive oil over medium heat; add chopped scallions and garlic powder, sauté until fragrant.

Add the defrosted spinach, sage, salt, pepper, and red pepper flakes; cook until heated through.

Remove from heat and mix in cream cheese, bread crumbs, and lemon juice until well combined.

Roll out the puff pastry and cut it into four sections.

Place a portion of the stuffing mixture in the center of each pastry section.

Fold the pastry over the filling, sealing the edges.

Brush the tops with Dijon mustard and sprinkle with sesame seeds.

Place on a baking sheet lined with parchment paper.

Bake for 25-30 minutes, until golden brown and puffed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens