Portobello Wellingtons with Spinach Pistachio Pesto Recipe

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