Mushroom Wellington {Easy Veggie Recipe}

A board with lights and ribbon and a wooden board with cooked mushroom wellingtons on, with one showing the filling inside.

5 from 22 votes

Mushroom Wellington {Easy Veggie Recipe}

This is the perfect vegetarian main course showstopper! A decadent, impressive and delicious Mushroom Wellington is ideal for a vegetarian special meal or roast dinner. With a creamy garlicky, leek and meaty mushroom filling inside a light puff pastry parcel, it can be made in advance for convenience too.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: vegetarian

Servings:

Author: Sarah Rossi

Ingredients

1 tbsp Olive oil
1 Garlic bulb
8 Portobello mushrooms x2 per person
2 Leeks Halved and sliced into 0.5cm pieces
30 g Salted butter
10 g Fresh thyme Leaves removed from stalks
200 g Garlic and herb soft cheese
650 g Ready-rolled puff pastry x2 325g packs
1 Egg
Sea salt and freshly ground black pepper

Instructions

Cooking the filling:

Preheat the oven to 180c (fan).
Trim the very top off of the garlic bulb and sit it on a small piece of tin foil. Put the mushrooms on to a baking tray, drizzle the olive oil over the mushrooms and garlic, season with salt and pepper. Wrap the garlic up in the tin foil and sit on the tray next to the mushrooms.
In a separate ovenproof dish add the leeks, thyme and butter. Cover tightly with foil (or a lid if your pan has one).
Put the mushroom tray and the leek dish into the oven. Set a timer for 30 minutes.
When the timer goes off, remove the mushroom tray from the oven (leave the leeks in there) and carefully drain off any liquid from the mushrooms. Turn the mushrooms over and cook both the leeks and mushrooms for another 30 minutes.
Remove the mushrooms, garlic and leeks from the oven and allow to cool.

Making up the wellingtons:

When the leeks are cold, take the garlic bulb and squeeze the contents out of the papery skin into the leeks (see notes below). Add the soft cheese and a good seasoning of salt and pepper. Mix well, mashing the garlic, until well combined.
Use a sharp knife to cut your puff pastry into thirds (See notes below).
Take one pastry 1/3 at a time, position a mushroom at the end of the pastry, add 1/4 of the leek mixture, and then put another mushroom on the top. Repeat for all 4 mushrooms.
Beat your egg and using a pastry brush brush around each mushroom. Fold the pastry over the top of each and use a fork to press the two edges of pastry together. (Use clean hands to smooth the pastry gently over the upturned mushroom.)
Brush the top of the pastry with the remaining egg. (Use the pastry offcuts to decorate if you like).
Bake in the oven for 25-30 minutes until the pastry is golden.

Notes

Making in advance: Stop at step 5 of 'making a wellington' , cover and store in the fridge for up to 3 days before baking or freezer for up to 3 months. You may need to bake for 5-10 minutes longer if this has come straight from the fridge into the oven.

Pastry: Really annoyingly, 1 sheet of puff pastry is enough for 3 mushrooms, so you will need 1 and 1/3 sheets for 4 mushrooms (if you want to make 4, that is). Remove the pastry from the fridge 15 minutes before using.

Garlic: If you prefer to test the strength of the garlic, first add only half the roasted bulb to the leek mixture, then add the rest if you want to.

Alternative filling options:

Spinach and leek filling
Just spinach filling
Goats cheese/Blue cheese fillings
Fresh, fried garlic/garlic granules
Dried thyme instead of fresh
With walnuts/cashews in the filling

Nutritional information: This is estimated based on the offcuts of pastry you may or may not use.

Nutrition