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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12th Apr, 2010
I did not have any stilton(not very keen on it anyway) so used goats cheese instead; it tasted really great and the mushrooms gave it a good 'meaty' texture. Made 4 but only used 2 for dinner so will see if they can be eaten cold tomorrow.
30th Mar, 2010
This has become a favourite in our house, great veggie option when we're having a roast.
21st Dec, 2009
Had a hard time sealing the parcels so some stilton oozed out. I found them more delicious when served warm, [as opposed to hot] the flavours came through more. I also used less spinach.
19th Dec, 2009
I will definately have to try this out and let you know how this goes. This looks so delicious. Thank You, Jayvee
19th Dec, 2009
I'd also like to know what the process is for freezing - I'm doing these for Xmas dinner for the Veggie contingent and it would be better if I could do them ahead of time - Joanne, you said you did them from frozen?
19th Dec, 2009
I'd also like to know what the process is for freezing - I'm doing these for Xmas dinner for the Veggie contingent and it would be better if I could do them ahead of time - Joanne, you said you did them from frozen?
30th Nov, 2009
I haven't made it yet but hope to do it for my son for Christmas as he is vegetarian. You don't say whether this will freeze or not and it would be good if I could make it in advance and freeze it. If it can be frozen could I cook it from frozen. Your comments would be appreciated
Frantic Flapjack
16th Nov, 2009
These looked very impressive when they came out of the oven. They didn't need the full 40 minutes cooking time though. Also, I added extra garlic for more flavour and squeezed the life out of the spinach with a tea towel so there was no excess water. I would advise to season the mushrooms as I didn't and they lacked flavour.
9th Nov, 2009
I used goats cheese instead of stilton, were delicious. would use again with smaller mushrooms as a starter.
8th Nov, 2009
I love the look of this recipe and the picture looks great. But isn't anyone worried about the high fat content? I'd like to make a lower fat version and am thinking of using low fat cream cheese instead of stilton and cutting down on the oil used, but am worried it might turn out dry. Any ideas would be welcome.


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