• 3 large Portobello Mushrooms
  • 1 sheet puff pastry


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 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


Subscribe to the newsletter

Fames amet, amet elit nulla tellus, arcu.

Leave A Comment