Melty mushroom Wellingtons

Melty mushroom Wellingtons

4.448275

(58 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freeze when assembled, before baking
  • Vegetarian
Nutrition info

Nutrition

kcalories
790
protein
22g
carbs
47g
fat
59g
saturates
32g
fibre
6g
sugar
4g
salt
1.75g
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Ingredients

  • 4 large field mushrooms
  • 4 tbsp olive oil
  • 1 garlic clove, chopped
  • about 400g/14oz spinach leaves
  • a dusting of flour
  • 1 tbsp picked thyme leaves
  • 500g block all-butter puff pastry
  • 140g Stilton, sliced
  • 1 egg, beaten

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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.

Recipe from Good Food magazine, October 2009

BBC GoodFood Magazine

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Comments

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mrsmelm's picture
mrsmelm11:21, 5th Mar, 2013

Really enjoyed making this with various sized mushrooms and different cheeses. If making as a main meal, what would you add on as sides?

dianer52's picture
dianer5211:05, 11th Jan, 2013
5

Have made this a couple of times now, little time consuming, but well worth it. I am not a lover of blue cheese so I used a milder version - Cambozola and it was beautiful. This is just so tasty!

rubysoho's picture
rubysoho08:35, 27th Dec, 2012

We made this as a vegetarian Christmas meal for a relative. It was yummy, and will definitly keep make them again.

liani17's picture
liani1705:58, 8th Dec, 2012
4

Very yummy! Make sure you drain out the spinach properly so its not watery and also cover the mushrooms with a few layers of paper towel to suck out the water. I accidentally used double the amount of stilton but it worked out really well - very cheesy!

francesann's picture
francesann01:49, 11th Nov, 2012
4

The first time I made this recipe I followed it to the letter, but unfortunately the mushroom was too big, wet and rather tasteless. I have made this a number of times since and have chopped the mushrooms and seasoned and this has resulted in the finished dish being absolutely delicious. The stilton makes it superb.

marieb1's picture
marieb112:31, 4th Oct, 2012
2

Had a pastry disaster with this recipe, not sure what I did wrong, but other people don't seem to have had a problem! Not very successful for me.

autumn666's picture
autumn66603:55, 4th Aug, 2012
5

Made these with less spinach and no thyme, and cooked the mushrooms in garlic butter and a sprinkle of salt instead of oil. They were just divine - will definitely make again.

shazza36's picture
shazza3610:43, 24th Apr, 2012
5

i was a bit wary of these when i made then as i love beef wellington and thought they may be a bit bland.i made them for dinner with boyfriend's vegetarian mum and they went down a treat!need to be careful sealing pastry as soon stilton did ooze out but i'm sure i'll do better next time.very tasty.

aimiej's picture
aimiej08:56, 18th Apr, 2012
4

Had this again today but instead of using a large field mushroom & stilton, used a variety of mushrooms & goats cheese for a bit more flavour.

anightq7's picture
anightq703:10, 2nd Apr, 2012
4

These are a DELIGHT. I made ten for a dinner party I hosted last night and they went down a total treat. I made two with butternut squash for people who don't like mushroom and with some pre-fried sausage meat for two insistant carnivores. They really did only need half-an-hour in the oven. Served them with crispy roasted potatoes, red cabbage with cinnamon apples and tender stem broccoli with Gordon Ramsay's Shallot and Red Wine sauce (http://www.bbcgoodfood.com/recipes/2514/shallot-and-red-wine-sauce) followed by a sweet wine ice cream (http://www.bbcgoodfood.com/recipes/2404/almostinstant-sweet-wine-icecream). It was great =D

irenemorrill's picture
irenemorrill10:39, 29th Feb, 2012
5

Delicious, I used setas and emental, I'm looking forward to doing them again with blue cheese!!!!

nolalola1's picture
nolalola109:27, 9th Feb, 2012

For the person worried about the fat content, you could replace the puff pastry with filo pastry which would cut it down also try reducing the amount of cheese or try low fat cream cheese.

annkensmith's picture
annkensmith03:57, 8th Jan, 2012
5

Absolutely agree with everyone who gives this recipe 5 stars. Cooked the mushrooms for much longer than suggested until they had a good colour and were oozing liquid. (might be the answer to those thought them tasteless - uncooked mushrooms wouldn't have much flavour...) Squeezed every last drop of liquid out of the mushrooms and spinach and used lots of garlic, nutmeg and black pepper. Used water to seal edges of the pastry - not egg as it's just too slippery and messy and then baked for about 20 mins (not 40 as stated). Served on a bed of ratatouille, they made a perfect veggie Christmas dinner. Yeah!

roryspringthorpe's picture
roryspringthorpe08:37, 2nd Jan, 2012
5

these are great and really simple to do - don't worry about being soggy - just make sure that you really strain the spinach (use some kitchen towel to soak up water perhaps) and do the same with the mushrooms. we love them so much we had for Christmas dinner this year - went down a treat!
they store well too and can easily be re-heated if made in advance but make sure you cook well the first time to avoid pastry going soft.

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