Step 1

Remove the stems gently so as not to break the mushroom.

Step 2

Remove the gills. (I use a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.

Step 3

Rinse with water.

Step 4

Lay on a paper towel to dry

Step 5

Pre-heat oven to 350 degrees.

Step 6

Line a baking sheet with parchment paper or a silicone baking mat.

Step 7

Cook mushrooms face down for 10 minutes.

Step 8

Remove the pan, and drain water from the pan into the sink.

Step 9

Flip the mushroom over and repeat.

Step 10

Lay on fresh paper towels on a flat surface again to drain further.

Step 11

*You are partially cooking the mushrooms to get the moisture out, not ruin the puff pastry. Too much fluid will make your pastry soggy, which is not what you want to happen.

Step 12

While mushrooms drain, make your filling.

Step 13

In a medium skillet, saute shallot, onion, and garlic until translucent on medium heat.

Step 14

Add finely chopped mushrooms.

Step 15

Add vegetable broth and continue cooking.

Step 16

Add rosemary, thyme, mustard, wine, and soy sauce.

Step 17

Reduce to simmer.

Step 18

Stir often until all the liquid dissipates from the pan.

Step 19

Follow the directions for the oil-free dough.

Step 20

Remove from the refrigerator and roll out.

Step 21

If using frozen vegan puff pastry, remove it from the freezer the night before and place it in the refrigerator overnight to thaw.

Step 22

You want it still cold and firm to make it work well.

Step 23

Pre-heat oven to 400 degrees.

Step 24

Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.

Step 25

Roll the dough out slightly (not much), just enough to spread it a little thinner but not too thin.

Step 26

I suggest you do not cut it until you have your mushroom stuffed to individualize the size.

Step 27

Line a baking sheet with parchment paper or a silicone mat

Step 28

With the pastry rolled out, take one mushroom at a time.

Step 29

Fill the center with the mushroom/shallot mixture, packing it down with a spoon.

Step 30

Place mushroom on puff pastry and cut a square around the mushroom with about 2 inches of dough on each side.

Step 31

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.

Step 32

Again, place your hand underneath the mushroom and gently flip onto a baking sheet; stuff side up.

Step 33

Using extra dough, choose a little cookie cutting to embellish the top. I picked a small heart.

Step 34

Now, brush the aquafaba or plant milk all over the top and sides of each portobello mushroom Wellington.

Step 35

Bake for 35 minutes at 400 degrees or until a beautiful brown.

Step 36

Remove the pan from the oven and cool for 5 -10 minutes before serving.

Step 37

I served with roasted potatoes, broccoli, and asparagus.