Melty mushroom Wellingtons

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Results 21-40

• jool

  12 April 2010

  jool rated and commented on this recipe

  

  I did not have any stilton(not very keen on it anyway) so used goats cheese instead; it tasted really great and the mushrooms gave it a good 'meaty' texture. Made 4 but only used 2 for dinner so will see if they can be eaten cold tomorrow.

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• emmalooroo

  23 April 2010

  emmalooroo rated and commented on this recipe

  

  I have made this a few times, me and my boyfriend love this recipe, mine don't seem to look as nice as the photo but i probably just need practice using puff pastry, but still they tasted lovely! i would recommend this!

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• vixsticks

  24 July 2010

  vixsticks rated and commented on this recipe

  

  A real winner - made 4, ate 2 & froze 2 which cooked from frozen at a later date. Some veggie Christmas recipes either serve about 8 people, which is great if your having an all veggie Chrimbo but not if you've only got 1 person to serve, or don't go with the usual Christmas sides - pasta, sprouts & roast potatoes don't really go together that well. Will try with brie or goat's cheese.

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• Doolittle

  05 August 2010

  Doolittle rated and commented on this recipe

  

  Delicious. These went down a storm in our house. I found the mushrooms a bit tasteless, I think I would use more garlic next time.

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• Chef Cam

  12 August 2010

  Chef Cam rated and commented on this recipe

  

  These needed an awful lot of seasoning but were very tasty and incredibly filling. I would add lots of garlic, thyme, nutmeg in the spinach, loads of salt and pepper, don't underestimate how much the mushrooms need to be flavoured. However, it was delicious - I made with brie cheese, might try a more strongly flavoured blue cheese next time.

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• chelley

  22 September 2010

  chelley rated and commented on this recipe

  

  This was very good. I had to cook a dinner party incl 2 veggies at the last minute and this was great. I didn't know the guests and whether they liked stilton so I did two with brie and cheddar and two with feta, cream cheese and cheddar. Both were really good and went down well. Can be made a little in advance and wrapped in film. Used plenty of nutmeg, pepper and garlic in the spinach

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• Velvet Rose

  27 November 2010

  Velvet Rose rated and commented on this recipe

  

  I am going to make these on wednesday for my friends birthday tea ..... they look absolutely fab ...

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• Moose

  15 December 2010

  Moose rated and commented on this recipe

  

  These tasted fab. One in the freezer for a veggie visiting Boxing Day. 'Large' mushrooms is a bit vague & I think mine might have been a bit too big (about 12cm in diameter) so would use smaller ones another time. Followed previous advice & squeezed the spinach to death in a tea towel and added lots of seasoning to both spinach & mushrooms. Worth the effort.

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• Smidgekat

  25 December 2010

  Smidgekat commented on this recipe

  I made these today for Christmas dinner and they were a resounding success :) The only thing I would do different if I make these again is that I would chop the mushrooms instead of leaving them whole. I think that practically any cheese would work in these pies. Lovely :-)

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• Jane's dish

  30 December 2010

  Jane's dish rated and commented on this recipe

  

  Very delicious. Kept the oven a bit lower. Cooked four - planning to keep two but non veggie boyfriend has already cleaned up one of the remaining ones. Will be trying with other cheeses.

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• Nicola F

  08 January 2011

  Nicola F commented on this recipe

  Cooked this in test preparation for a dinner party next weekend, they came out huge! Also the pastry was over cooked 40mins at 200 is way too long! I wish I had read ALL the reviews first. I used brie as I am not a stilton fan but definitely needs a stronger cheese and I heed the advice of seasoning the mushroom, they tasted very good but looked a bit large, the draining of the spinach worked great but I think I will downsize them, add more garlic, seasoning and a blue cheese for next weekend. We had them with root vegetables and I really feel there is no need for potatoes they are very filling.

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• Nicola F

  08 January 2011

  Nicola F rated and commented on this recipe

  

  opps forgot to rate it!

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• Giel72

  09 January 2011

  Giel72 rated and commented on this recipe

  

  Looks good, tastes good, does need good seasoning, and ample cheese

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• suzannej30

  12 January 2011

  suzannej30 rated this recipe

  

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• FoodLover81

  26 January 2011

  FoodLover81 rated this recipe

  

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• Shaden

  11 February 2011

  Shaden rated and commented on this recipe

  

  We made half the recipe (for 2 people) and only needed to bake it for 20 min. We also used the light roll-out puff pastry to cut down on the fat content, and it worked fine. We didn't need nearly as much spinach as suggested. And for cheese we used the shredded mozzarella/cheddar cheese you can buy pre-shredded in bags. Loved it!

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• MARJ

  23 February 2011

  MARJ commented on this recipe

  An absolute favorite for my veggie daughter, she requests this meal on every visit home from uni - just be sure to squeeze all water out of spinach and it is the best dish - even the meat eaters want it !! Haven't tried freezing it yet ...

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• PeteB

  17 March 2011

  PeteB rated and commented on this recipe

  

  Made this for a veggie friend who explanation was "this is possibly the best thing i've ever put in my mouth!" how ever i did substitute the stilton for a popular garlic and herb cream cheese as a couple of diners didn't like stilton.

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• looloo66

  01 April 2011

  looloo66 rated and commented on this recipe

  

  thought these would be really difficult to make but they were suprisingly easy to prepare and tasted absolutely delicious!

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• AML

  05 July 2011

  AML rated and commented on this recipe

  

  Used this for a veggie guest while the carnivores had steak pie. Lucklily I made extras as they went down a hit with the meat-eaters too.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Vegetarian

Freeze when assembled, before baking

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

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

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