Portobello And Quinoa Wellington
5 from 1 vote
Course Main Course
Cuisine Plant-Based
Servings 4
Ingredients
- 200 g 7oz quinoa
- 500 ml 1 pint vegetable stock
- 1 tin chickpeas drained
- 1 onion diced
- 1 yellow or red pepper chopped
- 100 g sundried tomatoes
- 1-2 cooked beetroot diced
- 3 tbsp fresh herbs
- 30 g pine nuts
- 1 pack of puff pastry
- 4 larges mushroom or portobello
- 1 egg egg wash
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt and pepper to season
Instructions
- Preheat the oven to 190°C (375°F/Gas 5).
- Pour the stock into a saucepan and add the quinoa, bring to the boil, then reduce the heat and simmer for 12 -14 minutes. Remove from the heat and leave to cool.
- Fluff up the quinoa with a fork to separate the grains and stir through the onions and peppers, beetroot, sundried tomato, herbs and pine nuts and season with the extra virgin olive oil and balsamic vinegar.
- Roll out the pastry on a lightly floured surface, cut out 6 x 15cm squares. Brush the portobello mushroom with mustard and Place into the centre of each pastry square then add the beetroot and quinoa mixture.
- Brush the pastry edges with egg wash. Fold over to encase the mushroom and quinoa filling and seal the pastry.
- Place in a preheated oven for 20–22 minutes until golden and crisp.
- Serve immediately with a mushroom sauce made of cow milk or oat or nut milk!