(serving size: 1 mushroom)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Place Portobellos on parchment lined cookie sheet.
Sprinkle with soy/tamari sauce.
Cooke 450 degrees in the oven for about 15 minutes until they are cooked and shrink a little. (Can be made in advance up to this point)
While mushrooms are cooking, make mushroom gravy.
Use Imagine Portobello Soup (quart box), 1 box is enough for 10-14 mushrooms. If you can't find it, use another mushroom gravy.
Put soup in pan. Whisk in 1-2 tablespoons of flour to thicken. Add sage (about 1 TBS) Add, savory if you have it (optional). Add LOTS of sliced mushrooms (not portobellos). Cook until boiling. Turn down and simmer.
Turn oven down to 425 degrees.
Pepperidge Farm Puff Pastry. One box= 4 mushrooms.
Defrost pastry. (If you forgot to defrost, open package and "unwrap" pastry. It defrosts in 10-15 minutes while the mushrooms are cooking in the soy sauce.)
Unwrap pastry. Cut each sheet in half. Take portobellos out of the oven. Share (2-3 shakes) to get rid of excess soy sauce (otherwise pastry gets wet after cooking).
Wrap mushrooms in pastry. Place on fresh cookie sheet with fresh parchment paper. Spray tops of pastry liberally with cooking spray.
Bake about 15 minutes until pastry is dark and golden brown. (If not cooked enough pastry may be soggy at bottom)
To Serve: Pour gravy over pastry. Serve with steamed broccoli or other light green vegetables as mushrooms are very rich. Can reheat leftovers.
Not a fan of gravy or on the go? Eat at an "English" hand-held one serving pie. Make sure to wrap hot pastry with towel while eating or you will burn your hands. You can also put sage and savory inside pastry if not using gravy.
By Nancy R. Hilscher