PORTOBELLO WELLINGTONS

Ingredients

• ​8 portobello mushrooms
• 3 tbsp canola oil
• 2 tbsp salted butter
• 4 1/2 cups thinly sliced onions
• 1 tsp packed golden brown sugar
• 1 cup cooked wild rice
• 1 tbsp chopped fresh oregano
• 3 cloves garlic, finely chopped
• 1 pkg (397 g) frozen puff pastry, thawed
• 1 round (200 g) brie cheese, cut into 8 wedges
• 1 large egg
• 1 tsp milk (2%)
• Red pepper jelly*

Directions

1. Preheat oven to 350°F.
2. Remove stems from mushrooms; discard stems. Using a spoon, scoop gills out of mushrooms; discard gills. Rub mushrooms with oil and place mushrooms, cap side down, in a large non-stick foil-lined rimmed baking sheet.
3. Bake, uncovered, for 30 minutes.
4. Remove mushrooms from pan and place, cap side up, on a rack in a tray; cool and let drain.
5. Preheat oven to 425°F.
6. To caramelize onions, melt butter in a large non-stick frypan over medium heat. Add onions and brown sugar; cook, stirring frequently, until onions are golden brown, about 20 - 25 minutes. Remove from heat; set aside.
7. Combine cooked wild rice, oregano and garlic in a bowl; set aside.
8. Divide pastry in half. On a lightly floured surface, roll out each half into a 12 inch square. Cut each half into 4 squares.
9. Place wild rice mixture in a mound in centre of each square, dividing equally. Top each mound with 1 brie wedge and caramelized onions, dividing equally. Place 1 mushroom, cap side up, on top of each mound of caramelized onions.
10. For each square, bring corners of pastry up to centre over mushroom, pinching and folding edges together to seal completely.
11. Place wellingtons, seam side down, in a large non-stick foil-lined rimmed baking sheet.
12. Whisk together egg and milk until blended. Brush top of pastry with egg mixture. Cut vents in pastry to allow steam to escape.
13. Bake for 20 minutes or until pastry is golden brown and filling is heated through.
14. Serve with red pepper jelly.