Portobello Pithivier is just a more flamboyant way of describing mushroom en croute – A delicious vegetarian alternative and definitely something I’d choose over the meat option on the menu any day!
Portobello mushrooms topped with tasty stuffing are individually wrapped in puff pastry to form tempting golden mounds which are both wonderfully appealing and seriously satisfying.
There’s plenty of scope to get creative with the stuffing, I went for leeks, walnuts, parmesan and olives, but you could use any combination. Next time I want to try gruyere and pine nuts or stilton and chestnuts the possibilities are endless…
- 4 large portobello mushrooms
- 1 pack of best quality puff pastry.
- 1 medium leek
- 4 chestnut mushrooms
- 1 clove garlic
- A handful of fresh wholemeal bread crumbs
- ½ cup chopped walnuts
- ½ cup sliced black olives
- ½ cup grated parmesan
- freshly grated lemon zest
- chopped fresh parsley
- 1 egg beaten with 1 tbsp water.
- Place the portobello mushrooms on a baking sheet and drizzle with a little olive oil, bake in a medium oven for 20 minutes, while you prepare the stuffing.
- Finely slice the garlic,leek and chestnut mushrooms and sauté in a little oil or butter.
- Then transfer to a large bowl, add the other dry ingredients and finally the egg, conserving a little bit to glaze the pastry.
- Give it a good stir to bring it together. remove the mushrooms from the oven and allow to cool before putting them on the pastry,
- Roll out the pastry into a large square and divide it into 4 smaller squares which should each be twice as wide as the portobellos.
- Place the cooled mushrooms in the centre of each pastry square.
- Take a large spoon and make little heaps of stuffing on top of each mushroom, gently pressing and moulding it over the top.
- Fold each side of pastry upwards to the middle and press the edges firmly together to make a parcel. Transfer to the lined baking sheet.
- Brush the beaten egg lightly over each parcel and bake in at the middle of a hot oven gas mark 7 / 220c for around 15 minutes until puffed and golden.