Wesson Recipes

Portobello Wellington & Red Wine Garlic Duxelles

40oz Wesson Vegetable Oil Bottle
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Cooking Time

60 minutes

Prep Time

40-45 minutes

Serving Size

4 servings

This Portobello Wellington is a showstopping main that’s surprisingly simple to make. Meaty portobello mushrooms are layered with a rich red wine and garlic duxelles, lentils, toasted walnuts, and caramelized onions — all wrapped in golden, flaky puff pastry. Made with Wesson Vegetable Oil for perfectly sautéed and roasted layers, this dish delivers deep, savory flavor in every bite. Elegant enough for entertaining yet approachable for any cook, it’s a hearty, crowd-pleasing centerpiece that’s sure to impress at any table.

Recipe creation by @piloncilloyvainilla

CONTAINS:
  • eggs, nuts

    • Ingredients

    Portobellos
    Portobello mushrooms 4 large, stems removed.
    Wesson Vegetable Oil 1 tbsp.
    Salt and pepper to taste.
    Duxelles
    Wesson Vegetable Oil 2 tbsp.
    Small shallot 1 finely minced.
    Garlic, minced 3 cloves.
    Cremini or button mushrooms 12 oz, finely chopped.
    Fresh thyme leaves 1 tbsp.
    Dry red wine 1/2 cup.
    Green or brown lentils 1/2 cup, cooked and drained.
    Walnuts, toasted 1/2 cup, finely chopped.
    Salt and pepper to taste.
    Caramelized Onions & Spinach
    Wesson Vegetable Oil 3 tbsp.
    Red onions, thinly sliced 3 medium.
    Kosher salt 1 tsp.
    Baby spinach, roughly chopped 7 oz.
    Portobello Wellington
    Dijon mustard 2 tbsp.
    Puff pastry 1 sheet, thawed.
    Egg 1 .

    Method

    Portobello Wellington

    Preheat oven or grill to 400°F.

    Brush portobellos with 1 tbsp Wesson Vegetable Oil and season with salt and pepper.

    Grill or roast until tender, about 5-7 minutes per side. Pat dry any excess moisture after cooking.

    Duxelles

    Heat 2 tbsp Wesson Vegetable Oil in a skillet. Add shallot and garlic, cooking for 3-4 minutes.

    Stir in chopped mushrooms and thyme. Cook until the liquid evaporates and the mixture is paste-like, about 10-12 minutes.

    Deglaze the pan with red wine and reduce until syrupy, about 3-4 minutes.

    Stir in lentils and walnuts, then season with salt and pepper. Cook for 2-3 minutes, remove from heat and cool.

    Caramelized Onions & Spinach

    In a large skillet, heat 3 tbsp Wesson Vegetable Oil over medium-low heat. Add sliced red onions and 1 tsp Kosher salt.

    Cook, stirring, until deep golden brown and jammy, about 25-30 minutes.

    Stir in the spinach and cook until just wilted, about 2-3 minutes. Remove from heat and cool.

    Assembly Method

    Preheat oven to 400°F.

    Roll out the puff pastry and spread Dijon mustard in the center.

    Layer grilled portobello cap (grill-side up), a spoonful of duxelles, and caramelized onion-spinach mixture.

    Fold pastry over into parcels, sealing seams underneath.

    Place seam-side down on parchment-lined tray. Brush with egg wash.

    Score tops for design. Bake at 400°F (200°C) for 20–25 min, until golden brown and puffed.

    Slice open to reveal layers. Serve with mushroom gravy or red wine reduction for extra richness.

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