Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(63 ratings)

Prep: 30 mins Cook: 50 mins

Easy

Serves 4
This smart all-in-one vegetarian main is perfect for entertaining on winter nights

Nutrition and extra info

  • Freeze when assembled, before baking
  • Vegetarian

Nutrition:

  • kcal790
  • fat59g
  • saturates32g
  • carbs47g
  • sugars4g
  • fibre6g
  • protein22g
  • salt1.75g
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Ingredients

  • 4 large field mushroom
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, chopped
  • about 400g/14oz spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • a dusting of flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp picked thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500g block all-butter puff pastry
  • 140g Stilton, sliced
    Stilton

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments (79)

anightq7's picture
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
5

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

elizabeth1111's picture
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.

EllaGwen11's picture
5

Absolutely gorgeous and easily adapted to suit tastes. Great recipe.

annkensmith's picture
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
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.

apirie's picture
5

Tasted great. Found this recipe in the BBC Good Food Vegetarian Christmas Magazine and made for Christmas Day but I will certainly make it again now that I have read all the comments on this site. I preparedthe day before and lots of juice leaked out onto the baking tray but it cooked off okay. I will try again making sure I squeeze the life out of the spinach!

menglish73's picture
5

Tasted lovely and was pretty easy to make, mine turned out huge - always a bonus! Added nutmeg and extra garlic and it was delicious.

sallysparrow's picture

We had these for Christmas dinner and they were wonderful.Really tasty, easy to make and a real hit with everyone.

nicolamc's picture
5

I have made this recipe twice now and each time the food was cooked in 20 minutes rather than the suggested 40 minutes. I put a pancake between the mushroom and the pastry to stop any juices being absorbed by the pastry.

Delicious, great new veggie idea, to make this festive use a large star cutter for the top of the Mushroom Wellingtons.

tombisan's picture
5

Lovely! Made it last night. Made sure the mushrooms and spinach were cooked well and no juice was left, and took everybody’s advise and seasoned well, extra garlic and nutmeg in the spinach, and cooked for about 35 minutes. We were both amazed at how mellow the stilton tasted so give it a go even if you are not that fond of stilton. Looking forward to trying the next one with goats’ cheese. YUMMY

tombisan's picture
5

Lovely! Made it last night. Made sure the mushrooms and spinach were cooked well and no juice was left, and took everybody’s advise and seasoned well, extra garlic and nutmeg in the spinach, and cooked for about 35 minutes. We were both amazed at how mellow the stilton tasted so give it a go even if you are not that fond of stilton. Looking forward to trying the next one with goats’ cheese. YUMMY

mrshollands's picture
4

Really nice, made this with Brie and was lovely! Also froze some and they were good too!

mrshollands's picture
4

Really nice, made this with Brie and was lovely! Also froze some and they were good too!

skibabe_sal's picture
5

Fantastic recipe for both veggies and non veggies. Used brie and lots of seasoning (more garlic, plenty of salt & pepper & nutmeg), in fact probably a bit too much but was worried after comments about blandness, mine certainly weren't bland!
Cooked one straight away and froze 3. Later cooked others from frozen at 180c for 40 mins and they were perfect, so a a great prepare ahead dish.
Be prepared for a really filling meal!

smidgekat's picture

I left a previous post about these with top rating. However, I froze some to eat later. They freeze fine but I found that having been frozen they somehow lost the stilton taste and seemed "fatty" rather than "cheesy". Much better fresh.

bastienne's picture

absolutely delicious, served with a green salad. I substituted the Stilton with Wensleydale as we do not like stilton. definitely 5 star.

sds_84's picture
5

Stunning.

So little effort for such a result. Mine were ready five minutes or so before the stated time. That may be oven variance - so just keep an eye on yours when you cook them.

They looked like 'showing off' food.

sianedwards's picture

Absolutely delicious!! I added onions to the mushrooms when cooking to add extra flavor and served with honey and thyme carrots. Will so make these again.

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