VEGETARIAN WELLINGTON

This vegetarian Wellington recipe is filled with portobello mushrooms, spinach, and butternut squash. It's a beautiful vegetarian and vegan holiday dinner.

WHAT’S In VEGETARIAN WELLINGTON:

– 1 package Aussie Bakery Vegan Puff Pastry – 3-4 portobello mushrooms, cleaned, gills removed – 1 cup 1/2" diced butternut squash – 2 tablespoons extra virgin olive oil

INSTRUCTIONS

Defrost the puff pastry according to package directions. Preheat the oven to 375 degrees F.

1:

Place the mushrooms, stem side up, and the diced butternut squash on a baking sheet. Drizzle with a tablespoon of olive oil and season with salt, pepper, and the leaves from 2 sprigs of thyme.

2:

Bake until vegetables are tender, about 15 minutes. Remove from the pan and blot dry with paper towels.

3:

In the bowl of a food processor, pulse the button mushrooms, walnuts, 1 tablespoon fresh thyme leaves, and rosemary until finely chopped.

4:

Heat a tablespoon of olive oil in a saute pan over medium-low. Saute the shallot until translucent. Add the garlic and saute another minute more.

5:

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