Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(86 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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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Louise Graham's picture
Louise Graham
13th Feb, 2020
Fab veggie dinner party option and can be made in advance and frozen. I’ve used different cheese where I didn’t have Stilton and even when I’ve had Stilton I’ve used more than the recipe says as otherwise it’s hard to taste it.
26th Dec, 2018
Luckily, 250g of spinach was enough (plenty in fact). They looked absolutely lovely and I used dairy free cheese so it was fine for vegans too. Delicious and easy.
25th Apr, 2018
Brilliant recipe, I make this quite often however have slowly adapted my own recipe adding in pine nuts, cut up runner beans and feta cheese! Also adding in chicken for the meat eaters in my family. I also sprinkle sesame seeds over the top of the pastry after an egg wash and it's delicious!
16th Feb, 2018
Good recipe, I used portobello mushrooms which made them quite big so would perhaps use a smaller one next time. Easy to swap the spinach or blue cheese for something different too.
janellendarwen's picture
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.
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.
6th Dec, 2016
Thanks, great tip! I was wondering how to make it tasty vegan.
23rd Nov, 2016
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!
18th Apr, 2016
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.
28th Mar, 2016
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.


16th Apr, 2019
I am making this for Easter and wanted to know what this would pair nicely with?
goodfoodteam's picture
17th Apr, 2019
We'd suggest serving with some nice spring veg such as or this Find more veggie Easter inspiration here too: Enjoy!
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
20th Apr, 2017
Thanks for your question. We'd suggest using Colston Bassett Stilton which is vegetarian.
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
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!
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
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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