Portobello Wellingtons

Ingredients:

4 portobello mushrooms
4 small sheets puff pastry
1-1/2 cup cremini mushrooms
2 cups spinach
3 small shallots
2 cloves garlic
2 sprigs tarragon
1/2 cup soy crumbles (optional)
black pepper, to taste
1 teaspoon olive oil
3 tablespoons vegetable stock

Remove stem and gills from the portobello mushrooms. Bake at 400 for 15 minutes. Remove from the oven and allow to cool.

Meanwhile, combine cremini mushrooms, spinach, shallots, garlic, and tarragon. Pulse until the mixture is pureed.

Saute spinach mixture with olive oil in a pan and add vegetable stock, crumbles, and black pepper. Cook until liquid is reduced. Remove from heat and squeeze out remaining liquid.

Fill cavities of the portobello mushrooms with spinach mixture. Enclose each mushroom with the puff pastry and place seamside down on greased baking dish.

Bake mushrooms for 25 minutes or until tops of the pastry are golden brown, about 25 minutes. Serve immediately.