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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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
13th Dec, 2011
Really nice, made this with Brie and was lovely! Also froze some and they were good too!
13th Dec, 2011
Really nice, made this with Brie and was lovely! Also froze some and they were good too!
8th Dec, 2011
Fantastic recipe for both veggies and non veggies. Used brie and lots of seasoning (more garlic, plenty of salt & pepper & nutmeg), in fact probably a bit too much but was worried after comments about blandness, mine certainly weren't bland! Cooked one straight away and froze 3. Later cooked others from frozen at 180c for 40 mins and they were perfect, so a a great prepare ahead dish. Be prepared for a really filling meal!
7th Dec, 2011
I left a previous post about these with top rating. However, I froze some to eat later. They freeze fine but I found that having been frozen they somehow lost the stilton taste and seemed "fatty" rather than "cheesy". Much better fresh.
29th Nov, 2011
absolutely delicious, served with a green salad. I substituted the Stilton with Wensleydale as we do not like stilton. definitely 5 star.
29th Nov, 2011
Stunning. So little effort for such a result. Mine were ready five minutes or so before the stated time. That may be oven variance - so just keep an eye on yours when you cook them. They looked like 'showing off' food.
3rd Nov, 2011
Absolutely delicious!! I added onions to the mushrooms when cooking to add extra flavor and served with honey and thyme carrots. Will so make these again.
27th Oct, 2011
I've chosen this recipe for a special dinner this weekend and made them this evening as a trial run... they smell absolutely divine and the puff pasty is very forgiving for those of us who are all fingers and thumbs. However I found them a little disappointing flavour wise. i'll double the amount of stilton I used and add more garlic to the spinach too. A splash of port (I always have a bottle on the go for cooking with) will also enhance the flavour in the mushroom which needs something extra to make it earn its place. However I have to say my husband, who feels as if he's starved if he hasn't had a lump of meat thrown in his general direction, was very complementory! :D
19th Aug, 2011
I make these regularly, with large portobelos for special occasions, or just a load of sliced button mushrooms for not-so-special occasions (makes it more of a posh pasty than a Wellington). I love them. They do need a good season as other reviews state. I generally add 2 cloves of garlic and a bit extra stilton as I like strong flavours. You must make sure that you pat the mushrooms dry and really squeeze out the moisture from the spinach though to avoid soggy pastry. They freeze very well.


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