Mushroom Wellingtons {A Meatless Monday Recipe

Mushroom Wellingtons {A Meatless Monday Recipe

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I made Mushroom Wellingtons last Monday for Meatless Monday. I was so excited how these turned out, that I almost could not wait to post about it.

This recipe is a spin-off the classic Beef Wellington recipe, this vegetarian version uses Portobello mushroom caps, spinach and cheese stuffed inside of a flaky pastry crust.

Here’s how I made them:

ingredients to make mushroom wellington

How To Make Mushroom Wellington

Preheat the oven to 400 degrees F.

Prepare The Mushrooms:

Remove stems from the mushrooms (if they have any). Heat half the oil in a large frying pan and sauté the mushrooms for 3 to 4 mins on each side until golden and cooked through – add a drop more oil if needed. Remove the mushrooms from the pan and place onto a paper towel to drain.

mushrooms browning in skillet

Cook The Spinach:

Place the same pan back on the heat with the rest of the oil. Sauté the garlic for about 30 seconds (DO NOT BURN).

Add the spinach to the pan, then cook for 2 to 3 mins over high heat until completely wilted. Season with salt and pepper, to taste.

spinach in skillet

Place the spinach into a large sieve to drain thoroughly, while preparing the pastry.

draining spinach

Prepare the Pastry Dough:

Using prepared puff pastry takes a lot of work out of any recipe. Let me share with you how I prepared it.

Scatter dried thyme leaves on a lightly floured surface.

sifted flour with dried thyme

Roll out the chilled pastry out to the thickness of a coin.

puff pastry rolled out on counter

Using a saucer or lid to a plastic container, cut out 3 to 4 circles about ½-inch wider than the mushrooms (for the bottoms).

cutting dough with plastic lid

Next, roll out another sheet, or re-roll the trimmings if you needed. Cut out 3 to 4 circles about 1-inch wider (for the tops).

Place the smaller circles on a baking tray. 

circles of puff pastry cut from dough

Assemble The Mushroom Wellingtons:

Top each circle of dough with a quarter to a third of the spinach, making sure the pile of spinach isn’t wider than the mushrooms.

placing spinach on dough

Then top the spinach with a slice of cheese, then a mushroom cap, smooth-side up.

topping spinach and dough with mushroom caps

Finally, top the mushroom with another slice of cheese and grate on some fresh Parmesan cheese. 

Mix the egg wash and brush the border to each circle with it.

brushing egg wash onto dough

Gently stretch the larger circle over the mushroom, trying not to trap any air.

top piece of dough placed onto mushroom Wellington

Fold the edges over and press the edges together with a fork.

crimped edges of mushroom wellington

Brush each mushroom wellington generously with egg, sprinkle on some thyme and grate more Parmesan cheese on top.

mushroom wellington ready to bake

Bake The Mushroom Wellingtons:

Place the sheet pan inside the oven. Bake the mushroom wellingtons until golden brown; 30 to 40 mins.

mushroom wellingtons baking in oven

Allow the Mushroom Wellingtons to cool for a few mins before serving.

prepared mushroom wellingtons on baking sheet
mushroom wellington on plate sliced open
sliced mushroom wellington

These took a little bit of prep, but I had so much fun making them. I have to say I have never had the meat version, but this meatless version was awesome!

If you love mushrooms, you should definitely give these a try.

A spin-off the classic beef recipe, Mushroom Wellingtons are made with portobello mushroom caps, spinach and cheese inside of a flaky pastry crust. Tasty! | TheMountainKitchen.com
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Mushroom Wellingtons

A spin-off the classic beef recipe, Mushroom Wellingtons are made with Portobello mushroom caps, spinach and cheese inside of a flaky pastry crust. Tasty!
Course Main Course
Cuisine Meatless Monday, Vegetarian
Keyword mushroom, Wellington
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 640kcal

Ingredients

  • 4 large Portobello mushroom caps
  • 4 tablespoons extra-virgin olive oil divided
  • 1 garlic cloves minced
  • 1 cup fresh spinach
  • 1 dusting flour for workspace
  • 1 teaspoon dried thyme
  • 1 sheet puff pastry dough
  • 1 ½ cups mozzarella cheese shredded or sliced
  • ½ cup parmesan cheese freshly grated

Egg Wash:

  • 1 egg beaten
  • 2 tablespoons water or milk

Instructions

  • Heat oven to 400 degrees F. 
    Line a baking sheet with parchment paper; set aside.
  • Remove stems from the mushrooms. Heat 2 tablespoons of the olive oil in a large frying pan and sauté the mushrooms for 3 to 4 mins on each side until golden and cooked through – add a drop more oil if needed. Remove the mushrooms from the pan and place onto a paper towel to drain.
  • Place the same pan back on the heat with the remaining two tablespoons of the oil. Sauté the garlic for about 30 seconds (DO NOT BURN).
  • Add the spinach to the pan, then cook for 2 to 3 mins over a high heat until completely wilted. Season with salt and pepper, to taste. Place the spinach into a large sieve to drain thoroughly, while preparing the pastry.
  • Scatter dried thyme leaves on a lightly floured surface. Roll one of the chilled pastry sheets out to the thickness of a coin.
  • Using a saucer or lid to a plastic container, or freehand cut out 4 circles about ½-inch wider than the mushrooms (for the bottoms).
  • Roll out the other pastry sheet. Cut out 4 circles about 1-inch wider (for the tops).
  • Place the smaller circles on a baking sheet. Top each with a quarter to a third of the spinach, making sure the pile of spinach isn’t wider than the mushrooms.
  • Top the spinach with a slice of cheese, then a mushroom cap, smooth-side up. Top the mushroom with another slice of cheese and grate on some fresh Parmesan cheese.
  • Brush the border to each circle with the egg wash. Gently stretch the larger circle over the mushroom, trying not to trap any air. Fold the edges over and press the edges together with a fork. Brush each generously with egg wash, sprinkle with thyme and grate more Parmesan cheese on top.
  • Bake for 30 to 40 mins, until golden.
  • Allow the Mushroom Wellingtons to cool for a few mins before serving.

Notes

If you need some extra dough to make the circles, re-roll the trimmings, as needed.

Nutrition

Calories: 640kcal | Carbohydrates: 29g | Protein: 18g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 41mg | Sodium: 622mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1085IU | Vitamin C: 2.3mg | Calcium: 378mg | Iron: 2.4mg
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