Portobello Wellingtons with Spinach Pistachio Pesto Recipe
Recipe By Taste Of Home
These tasty and elegant mushrooms take their cue from the classic beef W simply omit the ham/prosciutto to make this a completely meatless meal. TerryAnn Moore, Vineland, New Jersey.
Ingredients For Portobello Wellingtons with Spinach Pistachio Pesto Recipe
1 tablespoon Olive oil
1 Shallot, finely chopped
1.75 cup Water
1 Package fast cooking long grain and wild rice mix
1 Package fresh enoki mushrooms, trimmed
4 Thin slices prosciutto or deli ham, cut into strips
1 tablespoon Minced fresh cilantro
6 Large portobello mushrooms , stems removed
0.25 cup Vidalia onion salad dressing
1 Package frozen puff pastry, thawed
1 Large egg, lightly beaten
3 tablespoon Chopped pistachios
Pesto
2 cup Fresh baby spinach
0.6666666666666665 cup Pistachios
0.33333333333333326 cup Grated Parmesan Cheese
2 Garlic Cloves
2 teaspoon Lemon juice
0.5 teaspoon Grated lemon zest
0.5 teaspoon Coarsely ground pepper
0.5 cup Olive oil
Nutrition value
633
calories per serving
38 g Fat30 g Protein41 g Carbs43 g FiberOther
Current Totals
38 g Fat
30 g Protein
41 g Carbs
43 g Fiber
MacroNutrients
Carbs
41 g
Protein
30 g
Fiber
43 g
Fats
Fat
38 g
Vitamins & Minerals
Calcium
156 mg
Iron
13 mg
Vitamin A
1480 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
109 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
12 mg
Copper
4 mcg
Magnesium
227 mg
Manganese
2 mg
Phosphorus
909 mg
Selenium
11 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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