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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18th Aug, 2015
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.
13th Jan, 2015
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.
18th Feb, 2014
Love this recipe! Do not like Stilton, so made with brie - and now this is my favorite main dish.
8th Feb, 2014
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!
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.


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