The first trick to this dish is to find vegan puff pastry. I used puff pastry squares from Orange Bakery. At home you can use Pepperidge Farm.
I second trick is to keep everything dry, otherwise you will soak the puff pastry. You can do this by patting dry the mushrooms after they are roasted and cooled. You will also needed to squeeze out as much liquid from the wilted spinach as possible. The filling will also need to be cooled.
When I serve vegan meals I try to have protein somewhere. This way the customer leaves the table feeling full and satisfied. ----------Can you hold on a minute? I am getting hungry.-----------Okay I'm back. Sorry about that. I just had a Tofurky deli slice sandwich and a bowl of Chocolate Obsession by Purely Decadent. Man is it hard to eat vegan.
Anyway, there are basically two types of meals where I can get away with not having a direct protein in them. First is a mushroom dish and the second is a pasta dish. Even when I do this I still try to have some protein somewhere in the dish. For instance, I will have whole wheat pasta available for the pasta meals. Not that I am one of those protein driven people, I just like to put out a balance meal.
|ready to be brushed with olive oil and roasted|
|15 minutes at 375 with a low fan|
|spinach filling on mushroom on puff pastry|
|bring up the sides|
|turn seam side down, brush with olive oil, and bake|
|portobello mushroom wellington on serves platter|
|Roasted Portobello Mushroom with Wilted Spinach, Caramelized Onions, and Garlic Filling on a Dijon Sherry Sauce served|
with a Walnut Cranberry Kamut Pilaf and Roasted Lemon-Pepper Broccoli