Ingredients:8 large Portobello mushrooms1 Tbsp olive oilFew thyme sprigs, leaves picked400g baby spinach 100g feta cheese2 shallots, finely chopped4 garlic cloves, grated4 sheets ready-rolled puff pastry1 egg, beatenSalt & pepperMethod:Preheat oven to 200°C. Arrange Portobellos on a rack on top of a baking tray (domed side up) and brush each one with oil. Scatter over thyme and season. Roast for five to seven minutes until tender when tested with a knife. Drain on kitchen paper and let cool.In a large frying pan add a drizzle of olive oil and cook garlic and shallots for a few minutes. Add in the spinach and cook down. Season well. Scoop mixture onto a chopping board and roughly chop up the spinach. Allow to cool. Add the feta and mix well. Line a large baking tray with baking paper. On a lightly floured surface cut sheets of pastry into four equal squares. Divide spinach mixture between eight of the squares. Add a Portobello mushroom (domed side up) and press down. Brush pastry borders with beaten egg and put lids on, carefully pushing down around the sides. Press edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole on top of each. Transfer to baking trays and chill for 20 minutes. Turn up oven to 220°C. Cook wellingtons for 25 minutes, until golden. Serve with a green salad and some fresh thyme. Serves eight. Pair this recipe with Gabrielskloof Madame Lucy’s MCC This dish paired with this MCC will be a massive hit on any festive table. The mini wellingtons are indulgent, buttery and rich while the sleek lines of the wine’s acidity help lighten the dish. This MCC has citrus, pear and white peach flavours on the nose with a delicate mousse and very fine bubbles. The wine’s fruity notes deepen the effects of the salty cheese and buttery pastry while it’s bright acidity adds a lot of freshness to this umami sensation. — Supplied.