Herb-Crusted Mushroom Wellington Bites
Ingredients:
For the Mushroom Filling:
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 lb portobello mushrooms, chopped
- 1 cup cooked quinoa
- 2 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
For the Pastry:
- 1 sheet vegan puff pastry, thawed
- 2 tbsp plant-based milk (for brushing)
- Fresh parsley, finely chopped, for garnish
Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
3. Add the mushrooms, thyme, and rosemary, cooking until the mushrooms release their moisture and reduce in size, about 8 minutes.
4. Stir in the quinoa and soy sauce. Cook for an additional 2 minutes, then season with salt and black pepper. Let the mixture cool completely.
5. Roll out the puff pastry on a lightly floured surface. Cut it into even rectangles. Place a spoonful of the mushroom mixture in the center of each piece.
6. Fold the pastry over the filling, sealing the edges with a fork. Brush the tops with plant-based milk for a golden finish.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden. Garnish with fresh parsley before serving.
Recipe Information: Prep time: 15 minutes | Cooking time: 25 minutes | Total time: 40 minutes | Calories: 250 per serving | Servings: 6