If you’re looking to make a special meal and are cooking for vegetarian guests, or you don’t eat meat yourself, this Mushroom Wellington recipe is perfect as the main event for your plates. Light, flaky (and shop-bought, obviously) puff pastry is stuffed with delicious roasted portobello mushrooms and a creamy leek and garlic filling, making this vegetarian main course recipe a great option. Why? Well it’s something a little indulgent AND you can make it in advance for convenience! In fact, you can even do these delicious puff pastry parcels way ahead of time and freeze them, giving you precious time when the kitchen gets busy.
Why you’ll love this Mushroom Wellington recipe
⭐️ Perfect vegetarian showstopper for special meal ⭐️Can be made ahead to save time later ⭐️Delicious, decadent flavours make it a bit EXTRA I had this idea of making a wellington with mushrooms, but I wanted to use them whole inside so that there was something to slice through that felt like a centrepiece. This turned out to be harder than expected! We tested this recipe TEN times before it came close to being perfect. In case anyone is interested in alterations you could make, we tested various combinations of: ✅ Spinach and leek filling ✅ Just spinach filling ✅ Goats cheese/blue cheese fillings ✅ Fresh, fried garlic/garlic granules ✅ Dried thyme instead of fresh ✅ With walnuts/cashews in the filling I think we got it in the end! The epiphany came with a roasted bulb of garlic – it’s SO good! Hope you’ll love it. If you want to make any of the tweaks that we tested above, they are all good and maybe you’ll prefer, but this is the combo we think is best. You do you though.
NOTES ON Mushroom Wellington Ingredients
Garlic – You will need a whole bulb for this rather than pre-prepared Portobello mushrooms – Use x 2 per person. We tested this with flat, regular, field mushrooms (not Portobello) and we felt it wasn’t as good. Please do try to use Portobello mushrooms as they have so much more flavour! Pastry – You’ll need about x2 packs of ready-rolled puff pastry (there will be some left over) Rest of the ingredients – Leeks, fresh thyme, salted butter, garlic and herb cream cheese, egg, salt and freshly ground black pepper
You may need to bake it for 5-10 minutes longer than the recipe says if it’s come straight out of the fridge and into the oven. Freezing You can also follow the recipe to step 11 and freeze the wellingtons, uncooked, and keep frozen up to 3 months in advance. When you want to cook them, defrost thoroughly in the fridge and bake as above. Make sure you take it out of the fridge 15 minutes before working with it in the recipe. This recipe roasts a whole bulb of garlic. How strong this tastes will depend on how big the bulb is, the flavour of that particular bulb and also your personal taste. You may want to add HALF of the roasted bulb to the mixture, taste the leek filling and then decide if you want to add the rest (I always do but I LOVE garlic). If you don’t use the whole bulb, you can save the rest in the fridge for 3 days to use in another dish. Really annoyingly, 1 sheet of puff pastry is enough for 3 mushrooms, so you will need 1 full sheet and a third of another for 4 mushrooms (if you want to make 4, that is). You can freeze the leftover pastry for another time, or make some puff pastry mince pies with the rest! Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
