Portobello mushroom wellington | The Cheese Lover
Portobello mushroom wellington stuffed with Brie and roasted red pepper, perfect for cheese lovers! Preheat oven to 220°C and bake until golden. Serves 4.
Ingredients
- 8 portobello or large flat mushrooms
- 1 clove garlic finely chopped
- 2 tbsp parsley, finely chopped
- salt and freshly ground black pepper
- 200g Brie, sliced
- 4 slices roasted red pepper, in oil drained and patted dry
- 500g pack puff pastry
- beaten egg for glaze
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