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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8th Jan, 2011
Cooked this in test preparation for a dinner party next weekend, they came out huge! Also the pastry was over cooked 40mins at 200 is way too long! I wish I had read ALL the reviews first. I used brie as I am not a stilton fan but definitely needs a stronger cheese and I heed the advice of seasoning the mushroom, they tasted very good but looked a bit large, the draining of the spinach worked great but I think I will downsize them, add more garlic, seasoning and a blue cheese for next weekend. We had them with root vegetables and I really feel there is no need for potatoes they are very filling.
30th Dec, 2010
Very delicious. Kept the oven a bit lower. Cooked four - planning to keep two but non veggie boyfriend has already cleaned up one of the remaining ones. Will be trying with other cheeses.
25th Dec, 2010
I made these today for Christmas dinner and they were a resounding success :) The only thing I would do different if I make these again is that I would chop the mushrooms instead of leaving them whole. I think that practically any cheese would work in these pies. Lovely :-)
15th Dec, 2010
These tasted fab. One in the freezer for a veggie visiting Boxing Day. 'Large' mushrooms is a bit vague & I think mine might have been a bit too big (about 12cm in diameter) so would use smaller ones another time. Followed previous advice & squeezed the spinach to death in a tea towel and added lots of seasoning to both spinach & mushrooms. Worth the effort.
27th Nov, 2010
I am going to make these on wednesday for my friends birthday tea ..... they look absolutely fab ...
22nd Sep, 2010
This was very good. I had to cook a dinner party incl 2 veggies at the last minute and this was great. I didn't know the guests and whether they liked stilton so I did two with brie and cheddar and two with feta, cream cheese and cheddar. Both were really good and went down well. Can be made a little in advance and wrapped in film. Used plenty of nutmeg, pepper and garlic in the spinach
12th Aug, 2010
These needed an awful lot of seasoning but were very tasty and incredibly filling. I would add lots of garlic, thyme, nutmeg in the spinach, loads of salt and pepper, don't underestimate how much the mushrooms need to be flavoured. However, it was delicious - I made with brie cheese, might try a more strongly flavoured blue cheese next time.
5th Aug, 2010
Delicious. These went down a storm in our house. I found the mushrooms a bit tasteless, I think I would use more garlic next time.
24th Jul, 2010
A real winner - made 4, ate 2 & froze 2 which cooked from frozen at a later date. Some veggie Christmas recipes either serve about 8 people, which is great if your having an all veggie Chrimbo but not if you've only got 1 person to serve, or don't go with the usual Christmas sides - pasta, sprouts & roast potatoes don't really go together that well. Will try with brie or goat's cheese.
23rd Apr, 2010
I have made this a few times, me and my boyfriend love this recipe, mine don't seem to look as nice as the photo but i probably just need practice using puff pastry, but still they tasted lovely! i would recommend this!


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