Melty mushroom Wellingtons

Prep: 30 mins Cook: 50 mins


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


  • kcal790
  • fat59g
  • saturates32g
  • carbs47g
  • sugars4g
  • fibre6g
  • protein22g
  • salt1.75g
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  • 4 large field mushroom



    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



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

  • a dusting of flour



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

  • 1 tbsp picked thyme leaves


    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



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

  • 1 egg, beaten



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


  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 (82)

trcy1066's picture

I made a vegan version of this a few weeks ago with a vegan haggis (Waitrose) as a stuffing in the mushroom. It went down very well.

retroruth's picture

Thanks, great tip! I was wondering how to make it tasty vegan.

perky2512's picture

I really enjoyed these melty wellingtons. So pleased that I can put some in the freezer to have other times. My boys not so keen, as it had that horrible green stuff on the bottom that you know we don't like!

fairystoryteller's picture

I make this recipe and freeze individually to have as a stand by for my vegetarian daughter. Really successful and delicious. For her, it means that when the rest of the family are eating something a bit special like a steak, she doesn't miss out. I recommend this recipe.

mimsy1's picture

Really easy and delicious. Used chestnut mushrooms and chedder as that was what I had. Used left over puff pastry to make mini open topped pastries which were cool too. Will definately make again.

vjandjb's picture

Have been meaning to make this for ages, did so this evening. Stunning dish, great for a dinner party, Christmas, any special occasion. The only thing I would do next time is make my own puff pastry but, if in a hurry no problem with ready made.

timmytheous's picture

Not a fan of Stilton but boyfriend is so made 2 with Stilton and 2 with goats cheese. Amazing flavours made as recipe but cooked mushrooms longer and as they were draining seasoned with plenty of salt and pepper and used dried thyme.

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

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

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

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

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

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

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

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

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

autumn666's picture

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.


Questions (4)

misswoo's picture

Hi, I have a question. I'm planning on making a batch of these wellingtons and freezing them for use over the Christmas period. Do I defrost prior to heating or can I cook from frozen? Also, will the mushroom hold all the moisture from freezing and make the pastry soggy?

goodfoodteam's picture

Thanks for your question. You can cook them from frozen, add 10 - 15 minutes to the cook time. You don't need to worry about any excess moisture. Enjoy!

bevwilson81's picture

Can u make this the day before and keep it in the fridge before baking it the next day?

goodfoodteam's picture

Hi there, thanks for your question. If you want to get ahead we would suggest you assemble the wellingtons the day before without baking, refrigerate, then brush with the egg wash and bake for 40 mins as per the recipe when you're ready to serve.

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