Mushroom & Swiss Chard Wellington

Mushrooms get a dose of Yondu for a meat-like main for special occasions!
  • Medium


  • 6-8 servings


  • Seasonality

    Fall, Winter

  • 2 onions, sliced (about 2 cups)
  • 2 bunches swiss chard, chopped
  • 4 portobello mushroom caps, stems removed
  • 1 sheet puff pastry, thawed
  • 8 sprigs thyme
  • 1 egg, lightly beaten
  • Yondu


    1. Preheat oven to 400 degrees. In a large skillet over medium-high, heat 1 tablespoon of olive oil. Add onions and 1 tablespoon Yondu. Cook and stir until golden and soft, about 7 minutes.
    2. To skillet, add swiss chard and 2 tablespoons Yondu; cook and stir until wilted, about 3 minutes. Remove to a strainer. Press mixture with a wooden spoon to squeeze out as much liquid as possible.
    3. Meanwhile, on a sheet tray with a cooling rack positioned inside, place mushroom caps with ribs facing up. Season each with 1-2 teaspoons of Yondu, depending on size. Broil on high for 5 minutes, turn over, allowing liquid to drain; broil another 7 minutes.
    4. To build wellington, place thawed puff pastry on parchment paper. Spread half of the swiss chard mixture on one half of the sheet. Place mushroom caps on top, sprinkle with thyme leaves and remaining swiss chard mixture. Tightly roll pastry over mushrooms and continue to roll until the double layered pastry is facing down. Brush with egg wash. Bake 30 minutes. Remove from oven and cool before slicing with serrated knife.

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