Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(66 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 mushrooms
    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, questions and tips

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janellendarwen's picture
janellendarwen
28th Dec, 2016
Made this for my vegan niece and her hubby but used humous instead of the cheese and non-butter puff pastry. It was really lovely and everyone really enjoyed it.
trcy1066
24th Nov, 2016
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
6th Dec, 2016
Thanks, great tip! I was wondering how to make it tasty vegan.
perky2512
23rd Nov, 2016
5.05
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
18th Apr, 2016
5.05
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
28th Mar, 2016
5.05
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
18th Aug, 2015
5.05
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
13th Jan, 2015
5.05
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
18th Feb, 2014
Love this recipe! Do not like Stilton, so made with brie - and now this is my favorite main dish.
caron14
8th Feb, 2014
5.05
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!

Pages

christine4
18th Apr, 2017
Hi - do you think I coukd make these with Boursin garlic cheese for 2 vegetarian friends - would it work?
goodfoodteam's picture
goodfoodteam
20th Apr, 2017
Thanks for your question. We'd suggest using Colston Bassett Stilton which is vegetarian.
misswoo
17th Nov, 2016
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
goodfoodteam
21st Nov, 2016
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
6th Jun, 2015
Can u make this the day before and keep it in the fridge before baking it the next day?
goodfoodteam's picture
goodfoodteam
10th Nov, 2015
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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