Melty mushroom Wellingtons

Melty mushroom Wellingtons

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(87 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


  • 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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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!
2nd Jan, 2012
these are great and really simple to do - don't worry about being soggy - just make sure that you really strain the spinach (use some kitchen towel to soak up water perhaps) and do the same with the mushrooms. we love them so much we had for Christmas dinner this year - went down a treat! they store well too and can easily be re-heated if made in advance but make sure you cook well the first time to avoid pastry going soft.
31st Dec, 2011
Tasted great. Found this recipe in the BBC Good Food Vegetarian Christmas Magazine and made for Christmas Day but I will certainly make it again now that I have read all the comments on this site. I preparedthe day before and lots of juice leaked out onto the baking tray but it cooked off okay. I will try again making sure I squeeze the life out of the spinach!
29th Dec, 2011
Tasted lovely and was pretty easy to make, mine turned out huge - always a bonus! Added nutmeg and extra garlic and it was delicious.
27th Dec, 2011
We had these for Christmas dinner and they were wonderful.Really tasty, easy to make and a real hit with everyone.
17th Dec, 2011
I have made this recipe twice now and each time the food was cooked in 20 minutes rather than the suggested 40 minutes. I put a pancake between the mushroom and the pastry to stop any juices being absorbed by the pastry. Delicious, great new veggie idea, to make this festive use a large star cutter for the top of the Mushroom Wellingtons.
14th Dec, 2011
Lovely! Made it last night. Made sure the mushrooms and spinach were cooked well and no juice was left, and took everybody’s advise and seasoned well, extra garlic and nutmeg in the spinach, and cooked for about 35 minutes. We were both amazed at how mellow the stilton tasted so give it a go even if you are not that fond of stilton. Looking forward to trying the next one with goats’ cheese. YUMMY


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