Puff Pastry Wrapped Stuffed Mushrooms

This is a recipe I deconstructed from a stay we had at Kibbutz Lavi about a year ago, where we go fairly often with our kids and grandkids. They have gone somewhat more upscale in their food and served this as part of the meal on Shabbat and the combo of crispy pastry, portobello mushrooms and chopped meat makes for delicious eating and it is quite beautiful on the plate as well. It’s very appropriate for Shabbat or holiday meals.

A note, for some strange reason, I didn’t take a photo of all my ingredients together (shame on me, I know) so we will wing it together 🙂 .

While this is not the only brand I use, I like this type as it’s a good quality and it’s already rolled out. Just defrost overnight in your fridge for ease in handling and keep refrigerated till ready to use.

One more note, this recipe is very easy to double if you have a bigger crowd. Okay now take your portobellos and you can determine how large each person’s portion is depending on whether you use medium or large mushrooms.

Then clean well, remove the stems and chop them up along with another 10 or so mushrooms and set them aside.

Now take your onion which you’ve chopped and sautee in oil or if you have your Basic Sauteed Onions, A Kitchen Staple you can save yourself one step. I had my onion done so I placed it together with the chopped meat in the pan and sauteed them together,

chopping up the meat with the edge of the spoon till crumbles form like so:

Add the garlic powder, paprika, nutmeg and silan (date syrup) or molasses to the meat and keep going till meat is browned throughout and no pink is left. The crumbles can be medium, don’t make them too fine.

Now in the same pan, push the meat to the side and sautee your mushrooms with some oil, just cooking the mushrooms lightly and then combine together and it should look like this:

I know ya wanna chow down on that on its own, but refrain, more good is yet to come!

Now preheat the oven to 400 F/200 C.

Take your whole mushrooms and stuff them with the meat and mushroom mixture and arrange on the puff pastry like so:

Cut squares out of the puff pastry around the mushroom to fit.

Notice that my sealing of the mushroom bundle ain’t too neat. No worries, you’re turning these babies upside down, nobody will ever know. Place your wrapped stuffed mushroom in a baking tin lined with parchment paper or tinfoil.

Now you have the option of brushing with a beaten egg for a shinier glaze or skipping it and it will brown anyway, as you choose. (These are without the glaze). Bake in your preheated oven for 25-30 minutes or till pastry is golden brown on top. Remove from oven and carefully flip over in pan and switch oven to broil and brown other side for 2-3 minutes. Remove and place pretty side up and let sit on paper towels for about 5 minutes to let any excess juices from the mushrooms drain. (It will drain through the puff pastry). Then plate and serve.

Puff Pastry Wrapped Stuffed Mushrooms

(1 kilo) 2.2 pounds package puff pastry

4 very large portobello mushrooms or 8 medium , cleaned and stem removed and added to rest of mushrooms to be chopped

1 medium onion, peeled and chopped

2 tablespoons oil

1/2 kilo (about a pound) chopped meat

2 tablespoons molasses or date syrup (Silan)

1-2 teaspoons granulated garlic powder

2 teaspoons paprika

1/2 teaspoon nutmeg

240 grams or 8.2 ounces or about 10 medium portobello mushrooms cleaned and chopped

1 egg for egg wash (optional)

Directions:

Preheat the oven to 400 F/200 C.

If you have prepared sauteed onions, great, if not, take the chopped onion and sautee in the oil till light brown. Add the chopped meat and using the side of a big spoon, chop and turn the meat till medium crumbles form and the meat loses any pinkness, adding the garlic powder, paprika, nutmeg and silan as you stir and cook. Push the meat to the side, adding more oil if necessary and sautee the chopped mushrooms (do not sautee the whole portobellos that you will stuff) just till they cook a bit. Stuff the mushrooms with the meat and mushroom mixture and roll out the puff pastry and evenly spacing the stuffed mushroom, place at intervals on the pastry. Give them enough room so you can cut squares around each mushroom and that you can enclose the mushrooms individually in the pastry. The closed pastry will look a bit messy but the top will be smooth. Place the pastries smooth side up on parchment paper or tinfoil in a baking pan with sides.

Bake 25-30 minutes until golden brown on top, carefully flip over, switch oven to low broil and broil 2-3 minutes or till browned. Keep an eye on it so it doesn’t burn. Remove from oven and let sit on paper towels to make sure any excess juices from the mushrooms don’t leak and cause it to get soggy, switch out paper towels if needed. Serve hot.