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 Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: vegetarian

Servings:

Author: Sarah Rossi

Ingredients

1 Garlic bulb
8 Portobello mushrooms x2 per person
1 tbsp Olive oil
2 Leeks Halved, washed and cut into 5mm-thick slices
10 g Fresh thyme Leaves removed from stalks
30 g Salted butter
200 g Garlic and herb cream cheese
640 g Ready-rolled puff pastry 2 x 320g packs
1 Egg Beaten
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
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, stalks facing up, drizzle the olive oil over the mushrooms and garlic, and season with salt and pepper. Wrap the garlic up in the 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 and set a timer for 30 minutes.
When the timer goes off, remove the mushroom tray from the oven (leave the leek dish in there) and carefully drain off any liquid from the mushrooms. Turn the mushrooms over and cook both the leeks and mushrooms and garlic (still in separate dishes) for another 30 minutes.
Remove the leeks, mushrooms and garlic from the oven and allow to cool.
Assemble the wellingtons: When the leeks are cold, take the garlic bulb and squeeze the contents out of the papery skin into the leeks in a bowl (see notes below). Add the cream cheese and a good seasoning of salt and pepper. Mix well, mashing the garlic, until completely combined.
Unroll the sheet of puff pastry and use a sharp knife to cut into thirds, cutting across the width of the pastry not the length (see notes). Take one pastry third at a time, position a mushroom at the end of the pastry, add a quarter of the leek and cream cheese mixture, then put another mushroom on the top. Repeat for all 4 mushrooms.
Use a pastry brush to brush the beaten egg around each mushroom.
Fold the pastry over the top of each mushroom and use a fork to press the edges of the pastry together. (Use clean hands to smooth the pastry gently over the upturned mushroom.) Cut around the mushroom parcels in a circular shape. Brush the top of the pastry with the remaining egg and use the pastry offcuts to decorate, if you like.
Bake in the oven on a lined baking tray for 25-30 minutes until the pastry is golden.

Notes

Making in advance: Stop at step 11 , cover and store in the fridge for up to 24 hours 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: Annoyingly, 1 sheet of puff pastry is enough for 3 mushrooms, so you will need 1 sheet plus an extra third for 4 mushrooms (if you want to make 4, that is). You can freeze the leftover pastry for another time, or make my Puff Pastry Mince Pies, so it won't go to waste! 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