Melty mushroom Wellingtons

Melty mushroom Wellingtons

  • 1
  • 2
  • 3
  • 4
  • 5
(59 ratings)

By

Magazine subscription – 3 issues for £3

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
coconutsugarpixie's picture

Love this recipe! Do not like Stilton, so made with brie - and now this is my favorite main dish.

caron14's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this twice now at Christmas for my daughter who is vegetarian. She's not keen on blue cheeses so I used good old cheddar which worked well and she loves it. Made it the day before and kept it chilled to cook on the big day. Brilliant!

Viv's picture

Made this for my veggie husband on Christmas Day. He was still talking about how good it was Boxing Day. I rested it in the fridge for a while and cooked on a low setting which I ramped up at the end so it was in the oven for longer than stated. This didn't affect the end result and the pastry still rose beautifully. Will definitely do again.

kashadance's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty was a great veggie alternative with our Sunday roast!

mrsmelm's picture

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
  • 1
  • 2
  • 3
  • 4
  • 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!

kerriebann's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I substituted feta and used pesto instead of spinach, they were a huge success.

rubysoho's picture

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

liani17's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

missshinx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this - I didn't have mushrooms that were really big enough but it still worked!

autumn666's picture
  • 1
  • 2
  • 3
  • 4
  • 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.

hlw313's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used dried thyme. Great recipe!

shazza36's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

elizabeth1111's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It only needed 30 minutes so keep an eye on it - very easy and delicious!

nolalola1's picture

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.

Pages

Questions

Tips