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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4th Aug, 2012
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.
10th Jul, 2012
I used dried thyme. Great recipe!
24th Apr, 2012
i was a bit wary of these when i made then as i love beef wellington and thought they may be a bit bland.i made them for dinner with boyfriend's vegetarian mum and they went down a treat!need to be careful sealing pastry as soon stilton did ooze out but i'm sure i'll do better next time.very tasty.
18th Apr, 2012
Had this again today but instead of using a large field mushroom & stilton, used a variety of mushrooms & goats cheese for a bit more flavour.
anightq7's picture
2nd Apr, 2012
These are a DELIGHT. I made ten for a dinner party I hosted last night and they went down a total treat. I made two with butternut squash for people who don't like mushroom and with some pre-fried sausage meat for two insistant carnivores. They really did only need half-an-hour in the oven. Served them with crispy roasted potatoes, red cabbage with cinnamon apples and tender stem broccoli with Gordon Ramsay's Shallot and Red Wine sauce ( followed by a sweet wine ice cream ( It was great =D
29th Feb, 2012
Delicious, I used setas and emental, I'm looking forward to doing them again with blue cheese!!!!
27th Feb, 2012
It only needed 30 minutes so keep an eye on it - very easy and delicious!
9th Feb, 2012
For the person worried about the fat content, you could replace the puff pastry with filo pastry which would cut it down also try reducing the amount of cheese or try low fat cream cheese.
6th Feb, 2012
Absolutely gorgeous and easily adapted to suit tastes. Great recipe.
8th Jan, 2012
Absolutely agree with everyone who gives this recipe 5 stars. Cooked the mushrooms for much longer than suggested until they had a good colour and were oozing liquid. (might be the answer to those thought them tasteless - uncooked mushrooms wouldn't have much flavour...) Squeezed every last drop of liquid out of the mushrooms and spinach and used lots of garlic, nutmeg and black pepper. Used water to seal edges of the pastry - not egg as it's just too slippery and messy and then baked for about 20 mins (not 40 as stated). Served on a bed of ratatouille, they made a perfect veggie Christmas dinner. Yeah!


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