Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(66 ratings)

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 mushrooms



    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, questions and tips

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26th Dec, 2013
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.
25th Mar, 2013
Really tasty was a great veggie alternative with our Sunday roast!
5th Mar, 2013
Really enjoyed making this with various sized mushrooms and different cheeses. If making as a main meal, what would you add on as sides?
11th Jan, 2013
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!
8th Jan, 2013
I substituted feta and used pesto instead of spinach, they were a huge success.
27th Dec, 2012
We made this as a vegetarian Christmas meal for a relative. It was yummy, and will definitly keep make them again.
8th Dec, 2012
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!
11th Nov, 2012
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.
4th Oct, 2012
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.
20th Sep, 2012
Loved this - I didn't have mushrooms that were really big enough but it still worked!


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