Vegetable Wellington
Ingredients
1 Tbsp olive oil
2 cups cubed butternut squash
2 Tbsp honey
1 Tbsp butter
3 gloves garlic, minced
1/2 cup sliced red onion
2 cups cubed portobella mushroom
1/4-1/2 cup sliced Brie
1 sheet puff pastry
1 egg white
Preparation
1
Preheat over to 400 degrees Fahrenheit.
2
Cube butternut squash and heat in oil and honey over medium heat. Stir squash every 1 minute until golden brown with caramelized outside.
3
Melt butter in medium pan over medium heat. Add garlic.
4
Slice red onion and add to garlic butter mix. Cube portobella mushroom and add to onion, garlic mix. Heat over medium heat until mushrooms are cooked through.
5
Roll out puff pastry on greased cookie sheet. Place layer of squash down the middle, topped with mushroom and onion mix. Place a layer of sliced Brie on top of the veggies.
6
Fold the short sides over onto the filling. Fold the long side over, one at a time to create a log shape. Transfer log into a greased baking dish.
7
Brush the top with egg white.
8
Place on middle rack and bake for 12-17 minutes or until top is golden brown. Remove from oven and allow to cool 5 minutes. Serve. Makes 3-4 servings. Serve with salad and you have a healthy meal!
9
This recipe has been adapted from http://www.livelovepasta.com/2011/11/vegetable-wellington/.
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About
A vegetarian version of the traditional beef wellington.
Yield:
3-4 servings
Added:
Sunday, November 6, 2011 - 5:45am
