Chef Randy: Portobella Wellington

Portobello MushrooM Wellington

The pairing of Portobello mushroom earthiness with fresh winter kale and the creamy goodness of Stilton cheese will delight both family and friends. Serve with a sparkling wine and this is a combination that can’t be beat. Here’s an added bonus: these puff pastry appetizers can be made ahead of time and kept refrigerated until ready to bake.

Randy Graham is a noted chef and writer and has been a lacto-ovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.

Quick + Easy

Vegetarian

Year-Round (But best in winter)

INGREDIENTS

4 medium Portobello mushrooms 4 tablespoons extra virgin olive oil 1 bunch fresh red chard (ribs trimmed, leaves cut into ribbons) 1 clove garlic (minced) 1 teaspoon fresh lemon juice Salt and pepper to taste 4 ounces Stilton cheese (sliced) 1 package puff pastry sheets 1 large egg (beaten) 1 tablespoon fresh thyme leaves

DIRECTIONS:

Heat grill to medium-hot (about 400 degrees).

Remove the stalks from the mushrooms and brush off the tops. Heat two tablespoons of the oil in a large frying pan on medium heat and cook for three to four minutes on each side until golden and cooked through. Remove the mushrooms from the pan and set the pan and the mushrooms aside to cool completely. Clean chard leaves under running cold water. Hold the stem of one leaf in your hand and grasping the leafy part with your other hand, tear the rib away from the stem. Discard stems and cut leaves into 1/4-inch ribbons.

Place the pan back on the stove and add the other two tablespoons oil. Add the garlic and cook on medium-high heat for one minute. Add the chard to the pan, and then cook for two minutes. Remove from heat, add lemon, and season with salt and pepper to taste. Set aside.

Roll the pastry out to 1/8th-inch thickness. Cut out eight circles about four inches in diameter (depending upon the size of the mushrooms). Place four pastry circles on a baking tray lined with parchment paper.

Top each circle with a quarter of the chard. Top the chard with a slice of cheese, then a mushroom, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch one of the four remaining circles over the cheese and press the edges together with a fork. Repeat three more times.