Melty mushroom Wellingtons

Melty mushroom Wellingtons

  • 1
  • 2
  • 3
  • 4
  • 5
(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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mcemmabell's picture
3rd Aug, 2011
These came out pretty tasty, only took ten minutes in the oven though. Not sure if they're worth all the preparation, my pastry turned out a bit dry and flat (not sure why, I used jus-rol). Probably would make them again using some cream cheese (to cut down on fat), and to see if they puff up properly second time round.
31st Jul, 2011
Tried them yesterday and they went down really well BUT....790 kcalories?? fat 59 g?? I feel a heart attack coming on! Will make them again .... but only once a year!!
26th Jul, 2011
Crowd pleaser! Looks so tricky but actually quite simple with some patience
5th Jul, 2011
Used this for a veggie guest while the carnivores had steak pie. Lucklily I made extras as they went down a hit with the meat-eaters too.
1st Apr, 2011
thought these would be really difficult to make but they were suprisingly easy to prepare and tasted absolutely delicious!
17th Mar, 2011
Made this for a veggie friend who explanation was "this is possibly the best thing i've ever put in my mouth!" how ever i did substitute the stilton for a popular garlic and herb cream cheese as a couple of diners didn't like stilton.
marjorie55's picture
23rd Feb, 2011
An absolute favorite for my veggie daughter, she requests this meal on every visit home from uni - just be sure to squeeze all water out of spinach and it is the best dish - even the meat eaters want it !! Haven't tried freezing it yet ...
11th Feb, 2011
We made half the recipe (for 2 people) and only needed to bake it for 20 min. We also used the light roll-out puff pastry to cut down on the fat content, and it worked fine. We didn't need nearly as much spinach as suggested. And for cheese we used the shredded mozzarella/cheddar cheese you can buy pre-shredded in bags. Loved it!
9th Jan, 2011
Looks good, tastes good, does need good seasoning, and ample cheese
8th Jan, 2011
opps forgot to rate it!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?