PORTOBELLO WELLINGTONS WITH SPINACH PISTACHIO PESTO

Portobello Wellingtons with Spinach Pistachio Pesto image

These tasty and elegant mushrooms take their cue from the classic beef Wellington; simply omit the ham/prosciutto to make this a completely meatless meal. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings (about 1 cup pesto).

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 shallot, finely chopped
1-3/4 cups water
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1 package (3-1/2 ounces) fresh enoki mushrooms, trimmed
4 thin slices prosciutto or deli ham, cut into strips
1 tablespoon minced fresh cilantro
6 large portobello mushrooms (4-inch diameter), stems removed
1/4 cup Vidalia onion salad dressing
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
3 tablespoons chopped pistachios
PESTO:
2 cups fresh baby spinach
2/3 cup pistachios
1/3 cup grated Parmesan cheese
2 garlic cloves
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon coarsely ground pepper
1/2 cup olive oil

Steps:

Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add shallot; cook and stir until tender. Add water, rice mix, contents of seasoning packet, enoki mushrooms, prosciutto and cilantro. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork., Brush portobello mushrooms with salad dressing. Grill mushrooms, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender., On a lightly floured surface, unfold puff pastry. Roll each pastry sheet into a 15x10x1-in. rectangle. Cut out six 5-in. circles from each rectangle. Place a mushroom in the center of six circles. Spoon 1/2 cup rice mixture over each mushroom. Top with remaining circles. Press edges to seal., Place 1 in. apart on a greased baking sheet. Brush pastry with egg; sprinkle with pistachios. Bake 15-18 minutes or until golden brown., Meanwhile, for pesto, place spinach, pistachios, cheese, garlic, lemon juice, lemon zest and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with beef and remaining filling.

Nutrition Facts : Calories 915 calories, Fat 57g fat (11g saturated fat), Cholesterol 48mg cholesterol, Sodium 1051mg sodium, Carbohydrate 83g carbohydrate (7g sugars, Fiber 10g fiber), Protein 21g protein.