10-14 button mushrooms
2 cloves garlic
1 green scallion
1/4 cup raw pecans
1/3 cup olive oil, divided
12 sheets phyllo dough, pliable but not completely thawed
4 small-medium size portobello mushrooms, stems removed
1. You must work quickly, so the phyllo does not dry out. Preheat oven to 375 degrees F. Line a cookie sheet with parchment or oil a baking dish. In food processor, combine button mushrooms, garlic, scallion and pecans.
2. Process until a fine crumb appears and then drizzle a bit of olive oil in to make a paste. (No more than 1-2 teaspoons) With portobello stem side up, spread filling 1/4" thick in the center of the mushroom. Cut mushrooms in 1/2 so you have 8 halves.
3. Using phyllo dough, cut each sheet in 1/2. Take one of the halves and place on a surface and brush with oil. Take another sheet and brush with oil and repeat once more for a total of 3 sheets. Make sure you use a damp towel to keep other sheets moist.
4. Place a 1/2 filled portobello mushroom at the top edge of phyllo sheet 1/2 and roll it to the other end, and tuck side under. Place on prepared dish. Repeat until all 8 are wrapped. It's okay if one of the sheets breaks up a bit. If they are too warm, it will be tough and if they are still frozen they won't come apart.
5. Brush the tops with olive oil. Bake for 20-25 minutes, until golden brown.
Presentation is great if before baking, you can wrap a Chinese long bean around the finished wrap. It looks beautiful once baked.
This has been a fantastic Thanksgiving hit. This is a variation to one I won a Vegetarian Times Recipe contest with 10 years ago. Serve it with your favorite gravy. I make a cashew gravy from Linda Coles Gourmet Grains cookbook. A wild rice dish, cranberry sauce and sweet potato soup compliment this Portobello dish beautifully.