"Meatless Monday" Recipe of the Week - Mushroom Wellington

This week's "Meatless Monday" Recipe of the Week is - Mushroom Wellington. I found this recipe on several sites but I'm went with the one from the CooksRecipes website. The Cooks site usually has the healthier version of most recipes. Plus at the Cooks site (https://www.cooksrecipes.com/index.html) you'll find a huge selection of recipes for all cuisines and tastes. With this week's recipe of Mushroom Wellington you'll never miss the meat! So Enjoy and Eat Healthy in 2018!

Mushroom Wellington
Recipe Ingredients:
6 portabella mushrooms, stalks trimmed and cleaned

3 onions, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
3.5 ounces baby spinach
4 sprigs thyme
1 sheet frozen puff pastry, partially thawed
1 large egg, beaten
1 tablespoon Dijon mustard
Salt and ground black pepper to taste

Cooking Directions:
1 - Preheat the oven to 400°F (205°C).
2 - Place a large frying pan over medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and ground black pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelized, remove the onions from the pan and set aside.
3 - Return the pan to the heat and add the baby spinach and cook until wilted. Remove the baby spinach from the pan and set aside.
4 - Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and ground black pepper, and cook for 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the Dijon mustard.
5 - Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelized onions over the middle third of the pastry, making sure to leave 1-inch at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
6 - Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
7 - Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
8 - Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Makes 4 servings.
https://www.cooksrecipes.com/mless/mushroom_wellington_recipe.html

Apple Flower Tarts

Just wanted to pass along the perfect recipe for Thanksgiving, Apple Flower Tarts. You can find it at the Jennie - O website. Home of delicious recipes. Enjoy and Make the Switch!  https://www.jennieo.com/

Apple Flower Tarts

This just might be the prettiest dessert you’ll ever make. Perfect for Thanksgiving with friends or a Holiday dinner party, fall flavors come together beautifully in this surprisingly easy dessert recipe.

INGREDIENTS

2 medium Gala apple, cored, cut in half and thinly sliced
1 tablespoon lemon juice
½ cup water
6 tablespoons butter
3 sheets puff pastry, thawed
4 tablespoons turbinado sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
flour for dusting
confectioner’s sugar for dusting

DIRECTIONS

1) Heat oven to 375°F.
2) Combine apple slices, lemon juice and water in microwave safe bowl and microwave (on HIGH) 3 minutes. Drain, rinse under cold water and lay flat on paper towels to dry.
3) In small saucepan, over medium heat, melt butter and cook 1 minute or until lightly browned.
4) Roll puff pastry sheet out on lightly floured surface and cut lengthwise into 4 strips; repeat with remaining sheets. Brush evenly with melted butter. In small bowl, combine sugar, cinnamon, nutmeg and salt.
5) Arrange apple slices over top half of puff pastry, slightly overlapping. Fold pastry in half over apples; roll and secure. Place in lightly greased muffin pan.
6) Bake 40 minutes. Remove from muffin pan and cool completely on wire rack. Sprinkle with powdered sugar.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories130
Protein2g
Carbohydrates12g
Fiber1g
Sugars7g
Fat8g
Cholesterol45mg
Sodium170mg
Saturated Fat3.5g

https://www.jennieo.com/recipes/1082-apple-flower-tarts

Dessert Pizza

From the Jennie - O website its , Dessert Pizza. Jennie - O is the home of Turkey Recipes but it also has a great selection of side dishes and desserts like the recipe I'm passing along to everyone now. So make sure you check out the Jennie - O site (https://www.jennieo.com/) for any of your recipe needs. Make the SWITCH!

Dessert Pizza

This berry-topped dessert is festive enough for July 4th or Memorial Day grilling, but easy enough for everyday.

INGREDIENTS

1 (8-ounce) package frozen puff pastry dough, thawed

1 (8-ounce) container mascarpone cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup sliced strawberries
½ cup fresh blueberries
DIRECTIONS

1) Heat oven to 400°F.
2) Place puff pastry on parchment paper lined baking sheet and cut each rectangle into 4 equal rectangles.
3) Bake 15 to 20 minutes or until lightly browned. Let stand 15 minutes or until completely cooled.
4) Stir together mascarpone cheese, powdered sugar, vanilla extract and salt until smooth. Divide cheese mixture evenly among 8 cooled pastries. Top evenly with fresh berries.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories300
Protein4g
Carbohydrates19g
Fiber1g
Sugars5g
Fat24g
Cholesterol35mg
Sodium125mg
Saturated Fat9g

https://www.jennieo.com/recipes/979-dessert-pizza