Pair with
Thirst-quenching IPA with a powerful hop hit. Smooth flavours of papaya, passion fruit and satsuma.
Ingredients
4 portobello mushrooms
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 jar Cooks&Co Roasted Red Peppers, finely chopped
400g tin Cooks&Co Young Green Jackfruit, drained and chopped
2 sheets ready-roll vegan puff pastry
½ tsp chilli powder
2 tsp paprika
½ tbsp brown sugar
150g BBQ sauce
100g breadcrumbs
Soya milk, to glaze
Method
- Preheat oven to 200C. Remove stems from the mushrooms; hollow out the mushrooms and finely chop the Mini Portobello Wellingtons stems. Leave the mushrooms whole.
- Heat oil over a medium heat and fry the onion and mushroom stems until soft. Add the garlic and red peppers and fry for 1 min.
- Add the jackfruit to the pan with the spices and brown sugar and cook until you can shred the jackfruit with two forks. Stir BBQ sauce into the shredded jackfruit. Mix in the breadcrumbs and season to taste.
- Spoon the jackfruit filling into the hollowed-out portobello mushrooms.
- Cut the puff pastry into 8 squares. Put 4 squares on a lined baking tray, and lay a mushroom on each, filling side down. Press the pastry around each mushroom with a fork to seal.
- Brush the top with soya milk, then bake for 25-30 mins or until golden brown.
