Ingredients

• 3 large Portobello Mushrooms
• 1 sheet puff pastry

Instructions

Prepare Portabello Mushrooms: 

• Remove the stems gently, so not to break the mushroom.
• Remove the gills carefully. You do not want the mushroom to break

Precook Portobello Mushrooms: 

• Pre-heat a skillet add 1 Tablespoons olive oil
• Cook mushrooms face down for 3 minutes about
• Flip the mushroom over and repeat for 1 minutes or two
• Lay on fresh paper towels on a cookie sheet to drain.

For the Duxelles:

• 2 pints (1 1/2 pounds) white button mushrooms
• 2 shallots, peeled and finely chopped
• 4 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh thyme, leaves only
• 1 teaspoons rosemary chopped
• 1 tablespoons vegan butter
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 1 tablespoons Vegan cream cheese
• Directions
• To make the Duxelles: Add mushrooms, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a a skillet and set over medium heat. Add the shallot sauté for 2 minutes then add mushroom mixture and sauté  for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and let it cool down. Then add 1 Tablespoons of vegan cream cheese. Mix well

Puff pastry

• Take the puff pastry from the freezer the night before and place it in the refrigerator overnight to thaw.
• You want it still cold and firm to make it work well.
• Pre-heat oven to 400 degrees.
• Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.
• Roll the dough out slightly just enough to spread it a little .
• I suggest you do not cut it until you have your mushroom stuffed, so you can individualize the size.

Stuff Mushrooms and Wrap in Puff Pastry

• Line a baking sheet with parchment paper
• take one mushroom at a time.
• Fill the center with the duxelles , packing it down with a spoon.
• Place mushroom on puff pastry and cut a square around the mushroom with about 2 inches of dough on each side
• Place the dough on top of the mushroom cap and pick it up, folding the dough around the bottom of the mushroom, securing it with each corner of the dough.
• Again, place your hand underneath the mushroom and gently flip onto a baking sheet, stuff side up.
• You could brush the top with plain soy milk .
• Sprinkle a little bit of kosher salt on top (optional)

Bake

• Bake for 35 minutes at 400 degrees or until golden.
• Remove the pan from the oven and allow to cool for 10 or less before serving.
• You could serve it with fingerling potatoes, brocolini, greens