Preheat oven to 400 degrees.
Put olive oil and garlic in non-stick skillet and bring to medium heat. Add Portobellos, spinach and onions and saute, covered for about five minutes or until mushrooms are just becoming tender. Stir two or three times. Remove mixture from stove and blend in ricotta cheese. Cover to keep warm.
Slightly roll out each sheet of puff pastry to a roughly a 14” x 14” square. Cut each piece into 9 equal pieces. There will be three rows of squares vertically and horizontally which measure about 4 ½” each. You will have 27 pieces total.
Place pastry squares on a cookie sheet that has been lined with parchment paper. Place a piece of salmon on each square. Put about 1 tsp. of mushroom stuffing on each piece of salmon. Pull the dough up around the salmon and tie off each little bundle with a chive stem. Seal with egg wash. If you are not using chive stems, just gather up the little salmon package, lightly twisting the top to seal. Lightly wash each baby Wellington with the egg wash before baking.
Bake in 400 degree oven for 10 – 12 minutes or until lightly golden brown. Remove from oven and let cool slightly before removing to serving platter.
Makes 27 Stuffed Salmon Wellingtons.