Portobello Wellington

As if it's a celebration! This crispy Wellington is filled with roasted portobello, finely chopped mushrooms, tangy cheese, and a hint of truffle. It comes with a crunchy kale salad with celery, apple, and raisins, dressed with a classic dressing.

portobello, mushrooms, celeriac, celery, white onion, kale, garlic, Jonagold apple, fresh chives, confit lemon, thyme, raisins [sulphites], walnuts, mature cheese [lactose, milk], Parmesan cheese [milk], Pecorino Romano DOP [milk], pasteurised free-range egg, puff pastry [gluten], breadcrumbs [gluten], 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) [sulphites], 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 go in the oven; transfer to an oven dish.

Energy197,03 kcal

Fat13,13 g

of which saturated4 g

Carbohydrates12,78 g

Dietary fibre2,43 g

Protein5,39 g

Salt0,51 g

Average weight: 540 g