Portobello Wellington

It’s like a celebration! This crispy Wellington is filled with roasted portobello, finely chopped mushrooms, tangy cheese, and a hint of truffle. Accompanied by a crunchy kale salad with celery, apple, and raisins, dressed with a classic dressing.

Portobello, mushrooms, celeriac, celery, white onion, kale, garlic, lemon, Jonagold apple, fresh chives, thyme, raisins, walnuts, Pecorino Romano DOP, pasteurised free-range egg, puff pastry, breadcrumbs, truffle oil (from summer truffle), homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, noten, selderij, sulfiet.

Microwave

Heat the Wellington uncovered on the baking paper for 3-4 minutes (1 person), or 5-6 minutes (2 or more people). Note: puff pastry will not become crispy in the microwave. Serve with the salad (cold).

Oven — 200°C, 20-25 minMarleen's choice

Preheat the Wellington on the baking paper for 20 minutes, or up to 25 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an ovenproof dish.

Energy207,31 kcal

Protein5,4 g

Fat14,31 g

of which saturated4,11 g

Carbohydrates12,82 g

Dietary fibre2,46 g

Salt0,51 g

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