Melty mushroom Wellingtons

Melty mushroom Wellingtons

  • 1
  • 2
  • 3
  • 4
  • 5
(80 ratings)

Prep: 30 mins Cook: 50 mins

Easy

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

Nutrition:

  • kcal790
  • fat59g
  • saturates32g
  • carbs47g
  • sugars4g
  • fibre6g
  • protein22g
  • salt1.75g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 large field mushrooms
    Mushroom

    Mushroom

    mush-room

    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
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • a dusting of flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp picked thyme leaves

    Thyme

    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
    Stilton

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.
maiowbird
28th Oct, 2009
5.05
Tasty!!!!! I made mini Wellingtons as I didn't have field mushrooms, I may even make them for our veggie Christmas dinner!
lauraloo72
23rd Oct, 2009
5.05
Made for guest did half with brie and half qwitrh stilton a real hit all children and adult loved it
loopylou1
18th Oct, 2009
I really like the look of these but i dont like stilton. Is there another cheese i could use for similar effect maybe or does the stilton taste different when cooked? Anyone got any ideas please.
stuarthough
7th Oct, 2009
5.05
Great and unusual veggie dish, just as good for meat-eaters. Easy to prepare components before hand and assemble before cooking. Spinach needs to be squeezed dry before adding to the pastry, and next time I'd use more garlic.
joanannet
24th Sep, 2009
5.05
I made 4 Mushroom Wellingtons as soon as I saw the recipe in GF.....2 to eat straight away and 2 in the freezer. We enjoyed them immensely and will make them again soon.
mandinga
19th Sep, 2009
1.05
Didn't work at all. Maybe I used mushrooms that were far too large, but these were a bit wet, a bit tasteless and I think the stated cooking time was way too long as the over-puffed pastry was dried out. Any tips welcome.

Pages

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?