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Portobello and Spinach Wellington

Total Time: 1 HR 50 MIN Makes: 12 Servings
Prep Time: 50 MIN Cook Time: 1 HR

John Reed, Executive Chef Food for Thought, Chicago, IL

  • Filling:
  • 2 pounds baking potatoes
  • Water and salt
  • 1 acorn squash
  • 1 ounce light brown sugar
  • 2 tablespoons olive oil
  • 2 teaspoons chopped rosemary
  • 6 ounces frozen spinach, chopped, squeezed, dry
  • 3 egg yolks
  • 1 teaspoon ground nutmeg
  • salt and pepper
  • Assembly:
  • 6 3” Portobello mushrooms
  • Salt, pepper and olive oil for seasoning
  • 8 ounces goat cheese
  • 1 set Athens® Ready To Go Phyllo Doughô (5 sheets), thawed
  • Vinaigrette:
  • 8 sage leaves
  • 1 peeled garlic clove
  • 1 tablespoon whole grain mustard
  • 2 ounces cider vinegar
  • 1 cup olive oil
  • 3 ounces toasted walnut pieces
  • Spring mix of lettuce, as needed


Wash the potatoes and place them in a pot with cold water and salt as needed. Bring to a boil and simmer until fork tender. Drain the potatoes and allow to dry until they are manageable to hold. Do not allow to reach room temperature. Peel the skins and process the potatoes through a medium plate of a food mill. Set aside until needed. Cut the squash in half and remove the seeds. Cut each half into 6 equal pieces through the root end. Place the cut squash pieces on a sheet pan and season with the brown sugar, olive oil, chopped rosemary, salt and pepper. Place in a pre-heated 350°F oven and roast for 5-6 minutes. Remove from oven, turn squash over and coat with the melted sugar and oil mixture on the sheet pan. Roast from another 3-5 minutes or until the squash is tender. Remove from the oven and reserve.
Thoroughly combine the cooked potatoes with the spinach, egg yolks, nutmeg, salt and pepper. Lie out a piece of plastic wrap on a flat surface and form the potato mixture into a long log on the plastic wrap. Roll tightly to remove any air pockets and chill in the refrigerator. Remove the stems and gills from the Portobello mushrooms and place on a sheet pan and season with olive oil, salt and pepper. Whip the goat cheese until soft and place in a pastry bag without a tip.
Place the Athens® Ready-To-Go Phyllo Dough on a flat surface. Remove the chilled potato log from the plastic wrap and place on the long side of the dough 1″ from the edge. Make a trough along the length of the potatoes 1/2″ deep. Pipe the goat cheese down the length of the potatoes. Cover the goat cheese by overlapping the cooked Portobello mushrooms. Roll the Athens® Phyllo Dough into a log, place on a baking pan and score the top of the Phyllo dough into 12 equal portions. Bake in a pre-heated 375°F oven 20-25 minutes until golden brown. Remove from the oven and allow to rest for 15 minutes before slicing.
Blanch the sage leaves in boiling salted water and shock in an ice bath. Squeeze the excess water from the leaves. Place in a blender with the garlic, mustard, vinegar and olive oil. Puree until blended. Place in a small bowl. Chop the toasted walnuts and add the dressing. Season with salt and pepper as needed.
Lightly dress the greens with the vinaigrette. Place the roasted squash on the plate. Make a bouquet of greens and place next to the squash. Spoon a tablespoon of the vinaigrette on the plate. Slice the Wellington into 12 equal portions, place one slice on the vinaigrette and serve.