Mushroom & Jackfruit Wellingtons
We can't stop thinking about these Mushroom Jackfruit Wellingtons from PKU advocate Pauline’O'Connor (@POConnorAuthor). Perfect comfort food with a twist.
The full recipe can be found on Pauline’s website here: www.PigPen.page (We've adjusted some ingredients to imperial units below!)
Ingredients
- 14oz Can of jackfruit
- 1 Roasted red pepper, finely chopped
- 2 Sheets of low protein pastry (Schar Puff Pastry Dough)
- 2 Tbsp olive oil
- 4 Portobello mushrooms
- 1 Onion, finely chopped
- 3 Garlic cloves, crushed
- 2 Tsp paprika
- 1/2 Tbsp brown sugar
- 1/2 Tsp chilli powder
- Salt, pinch
- Black pepper
- 5oz BBQ sauce
- 3oz Low protein breadcrumbs
- Glaze with low protein prescribed or plant based ‘milk’, or aquafaba (chick pea water)
Method
Remove stems from Portobello mushrooms, hollow caps, and finely chop stems.
Heat oil in a skillet over medium heat. Sauté onion and chopped stems until soft. Add garlic and red bell pepper; cook for 1 minute.
Drain jackfruit, cut into chunks, and add to skillet with paprika, brown sugar, chilli powder, salt, and pepper. Cook until tender.
Stir in BBQ sauce; add a splash of water if needed. When jackfruit is soft, shred with two forks. Mix in breadcrumbs and season to taste.
Fill mushroom caps with jackfruit mixture.
Cut puff pastry into 8 equal squares; wrap each stuffed mushroom with 2 squares. Seal edges, using egg wash if needed.
Brush pastry with plant-based milk. Bake at 375°F for 25–30 minutes, until golden brown.