Melty mushroom Wellingtons

Melty mushroom Wellingtons

This smart all-in-one vegetarian main is perfect for entertaining on winter nights

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Vegetarian Freezable

Vegetarian

Freeze when assembled, before baking

Method

  1. Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through - add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain.
  2. Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.
  3. On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to.
  4. Place the 4 smaller circles on a baking tray and top each with a quarter 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, smooth-side up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

790 kcalories, protein 22g, carbohydrate 47g, fat 59 g, saturated fat 32g, fibre 6g, sugar 4g, salt 1.75 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Mandinga

    19 September 2009

    Mandinga rated and commented on this recipe

    1 stars

    Didn't work at all. Maybe I used mushrooms that were far too large, but these were a bit wet, a bit tasteless and I think the stated cooking time was way too long as the over-puffed pastry was dried out. Any tips welcome.

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  • Binder photo joanannet

    24 September 2009

    joanannet rated and commented on this recipe

    5 stars

    I made 4 Mushroom Wellingtons as soon as I saw the recipe in GF.....2 to eat straight away and 2 in the freezer. We enjoyed them immensely and will make them again soon.

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  • Binder photo Stuart

    07 October 2009

    Stuart rated and commented on this recipe

    5 stars

    Great and unusual veggie dish, just as good for meat-eaters. Easy to prepare components before hand and assemble before cooking. Spinach needs to be squeezed dry before adding to the pastry, and next time I'd use more garlic.

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  • Binder photo freckles

    18 October 2009

    freckles commented on this recipe

    I really like the look of these but i dont like stilton. Is there another cheese i could use for similar effect maybe or does the stilton taste different when cooked? Anyone got any ideas please.

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  • Binder photo laura

    23 October 2009

    laura rated and commented on this recipe

    5 stars

    Made for guest did half with brie and half qwitrh stilton a real hit all children and adult loved it

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  • Binder photo Nay

    28 October 2009

    Nay rated and commented on this recipe

    5 stars

    Tasty!!!!! I made mini Wellingtons as I didn't have field mushrooms, I may even make them for our veggie Christmas dinner!

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  • Binder photo Nay

    04 November 2009

    Nay commented on this recipe

    Has anyone cooked these from frozen? Did they turn out ok?

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  • Binder photo The Harrow Belly

    08 November 2009

    The Harrow Belly commented on this recipe

    I love the look of this recipe and the picture looks great. But isn't anyone worried about the high fat content? I'd like to make a lower fat version and am thinking of using low fat cream cheese instead of stilton and cutting down on the oil used, but am worried it might turn out dry. Any ideas would be welcome.

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  • Binder photo GILLIAN

    09 November 2009

    GILLIAN rated and commented on this recipe

    4 stars

    I used goats cheese instead of stilton, were delicious. would use again with smaller mushrooms as a starter.

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  • Binder photo Frantic Flapjack

    16 November 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    These looked very impressive when they came out of the oven. They didn't need the full 40 minutes cooking time though. Also, I added extra garlic for more flavour and squeezed the life out of the spinach with a tea towel so there was no excess water. I would advise to season the mushrooms as I didn't and they lacked flavour.

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  • Binder photo Anne

    30 November 2009

    Anne commented on this recipe

    I haven't made it yet but hope to do it for my son for Christmas as he is vegetarian. You don't say whether this will freeze or not and it would be good if I could make it in advance and freeze it. If it can be frozen could I cook it from frozen. Your comments would be appreciated

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  • Binder photo Terri's

    19 December 2009

    Terri's commented on this recipe

    I'd also like to know what the process is for freezing - I'm doing these for Xmas dinner for the Veggie contingent and it would be better if I could do them ahead of time - Joanne, you said you did them from frozen?

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  • Binder photo Terri's

    19 December 2009

    Terri's commented on this recipe

    I'd also like to know what the process is for freezing - I'm doing these for Xmas dinner for the Veggie contingent and it would be better if I could do them ahead of time - Joanne, you said you did them from frozen?

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  • Binder photo calir0ll

    19 December 2009

    calir0ll commented on this recipe

    I will definately have to try this out and let you know how this goes. This looks so delicious. Thank You, Jayvee

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  • Binder photo sg

    21 December 2009

    sg rated and commented on this recipe

    5 stars

    Had a hard time sealing the parcels so some stilton oozed out. I found them more delicious when served warm, [as opposed to hot] the flavours came through more. I also used less spinach.

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  • Binder photo Dove

    02 January 2010

    Dove rated this recipe

    2 stars

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  • Binder photo beetea

    27 January 2010

    beetea rated this recipe

    5 stars

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  • Binder photo jennid

    11 March 2010

    jennid rated this recipe

    5 stars

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  • Binder photo Caz_She

    24 March 2010

    Caz_She rated this recipe

    5 stars

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  • Binder photo Emily

    30 March 2010

    Emily rated and commented on this recipe

    5 stars

    This has become a favourite in our house, great veggie option when we're having a roast.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Vegetarian Freezable

Vegetarian

Freeze when assembled, before baking

Ingredients

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790 kcalories, protein 22g, carbohydrate 47g, fat 59 g, saturated fat 32g, fibre 6g, sugar 4g, salt 1.75 g

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