Portobello Wellington with Arugula Walnut Salad

INGREDIENTS:

4 Portobello mushroom caps
5 tablespoons of light extra virgin olive oil (divided, plus 3 tablespoons for brushing phyllo)
½ cup of vegetable broth
3 garlic cloves (divided: 1 for mushroom saute, 2 for carrot pate)
2 tablespoons of red wine vinegar
2 tablespoons of fresh sage (minced, divided)
1 cup of carrot pate (recipe below)
½ cup of carrot vinaigrette  (see below)
4 cups of baby arugula
½ cup of crushed walnuts
8 sheets of phyllo dough (2 sheets per Wellington)

CARROT PATE INGREDIENTS AND DIRECTIONS:

1 pound of carrots (peeled and finely pulverized in food processor, or leftover carrot pulp from juicer)
½ cup of non fat Greek yogurt
1 tablespoon of light extra virgin olive oil
2 cloves of garlic (pushed through a garlic press)
1 large onion (minced finely)

In a large skillet on medium heat, combine the minced onions and one tablespoon of olive oil. Allow to sweat down and caramelize, stirring every couple minutes to prevent any burning. Meanwhile, chop peeled carrots in one-inch pieces and pulse in food processor until finely pulverized (If you have leftover carrot pulp from juicing carrots, this works very well). In a medium saucepan on low heat, combine olive oil, garlic and yogurt. Heat for one minute, then add carrot pulp and stir to combine. Mixture will be thick.  When the onions are fully caramelized, toss into the carrot pate and stir thoroughly to combine. Remove from heat and set aside.

CARROT VINAIGRETTE:

¼ cup of carrot pulp
2 tablespoons of orange juice
1 teaspoon of sugar
1 teaspoon of minced onion
2 teaspoons of red wine vinegar
2 tablespoons of light extra virgin olive oil

Combine all ingredients in food processor until very smooth. Set aside.  Makes ¾ cup.

DIRECTIONS TO ASSEMBLE WELLINGTON PACKAGES:

Preheat oven to 400 degrees. In a large skillet on medium heat, combine 2 tablespoons of light extra virgin olive oil, 2 cloves of garlic, (pushed through garlic press), 1 tablespoon of sage, vegetable broth, and red wine vinegar.  Add the Portobello mushroom caps and sauté until they are tender (about ten minutes).  Set aside.  To assemble Wellington packages, remove 8 sheets of phyllo dough and lay out on a cookie sheet under a damp towel so they do not dry out.  Add the remaining tablespoon of sage to 3 tablespoons of light extra virgin olive oil and brush one sheet of phyllo, then, add a second sheet directly on top and brush with olive oil.  Place one Portobello mushroom in the center (underside facing up) and mound ¼ cup of carrot pate on top of Portobello cap. Fold phyllo sheets over the stuffed Portobello, folding all side in and folding up into a rectangle. Trim any excess. Proceed in the same fashion with remaining three Portobello mushrooms. Brush tops of Wellington packages with olive oil and bake for 25 minutes, or until golden brown.  Serve on a bed of arugula salad, tossed with walnuts and dressed with desired amount of carrot vinaigrette.