Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(59 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

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

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Comments

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sugarg's picture
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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.

calir0ll's picture

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

Thank You,
Jayvee

xmorpheus's picture

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?

xmorpheus's picture

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?

annehume's picture

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

Frantic Flapjack's picture
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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.

sdgcd01's picture
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I used goats cheese instead of stilton, were delicious. would use again with smaller mushrooms as a starter.

aatkins's picture

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.

maiowbird's picture
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Has anyone cooked these from frozen? Did they turn out ok?

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

lauraloo72's picture
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Made for guest did half with brie and half qwitrh stilton a real hit all children and adult loved it

loopylou1's picture

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.

stuarthough's picture
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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.

joanannet's picture
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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.

mandinga's picture
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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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