How to Make Mushroom Wellington | Easy Vegetarian Recipe

Looking for a show-stopping main dish that’s meat-free, flavour-packed, and surprisingly easy to make? This Mushroom Wellington is the perfect centrepiece for any dinner party, holiday meal, or cosy night in.

In this video, I’ll walk you through every step to create the ultimate vegetarian Mushroom Wellington with golden, flaky puff pastry wrapped around a savoury mushroom filling, with rich herbs and a hint of garlic. It’s a delicious twist on the classic beef Wellington, and trust me, even meat-lovers will be asking for seconds!

Check Out The Recipe Video Below

How to Make Mushroom Wellington | Easy Vegetarian Recipe

Serves 4

Ingredients

4 x large flat-cap mushrooms

250g x chestnut mushrooms, quartered

2 x small brown onions, roughly chopped

3 x garlic cloves

2–3 sprigs x rosemary, leaves finely chopped

2–3 sprigs x thyme, leaves stripped

5 x sage leaves, finely chopped

250ml x vegetable stock

200g x baby spinach

100g x breadcrumbs

Salt & freshly ground black pepper, to taste

2 pack x puff pastry

2 x egg yolks, beaten (for brushing)

Olive oil, for cooking

Method

Roast the Flat-Cap Mushrooms

Preheat your oven to 180°C fan (200°C conventional).Trim the flat-cap mushrooms and place them in a baking tray. Drizzle with olive oil, scatter over a few thyme leaves, and top with thin slices from 1 garlic clove. Season with salt and pepper, then roast for 20 minutes.Set aside to cool.

Make the Mushroom Filling

In a food processor, pulse together the chestnut mushrooms, onions, and the remaining 2 garlic cloves until finely chopped.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the mushroom mixture and season well. Sauté for 5–7 minutes, stirring occasionally, until most of the moisture evaporates and the mixture begins to brown.

Add the rosemary, thyme, and sage, and cook for another 2 minutes until fragrant.

Pour in the vegetable stock, stir, then add the baby spinach. Cover with a lid and let the spinach wilt for 4–5 minutes.

Remove the lid, stir through the wilted spinach, and add the breadcrumbs. Cook for 2 more minutes, stirring until the mixture thickens and holds together.Let cool completely.

Shape the Fillings

Line a small bowl or ramekin with foil. Spoon in a layer of the mushroom filling, press a roasted flat-cap mushroom (stalk side up) into the centre, and top with more filling. Press down gently to compact.

Turn out onto parchment paper and repeat until you’ve shaped all 4 Wellington centres.

Assemble the Wellingtons

Roll out the puff pastry to about 2–3mm thickness, and cut into 8 squares — 4 slightly larger to form the tops.

Place each mushroom filling mound onto a pastry base. Brush the edges with egg yolk, then lay a top piece of pastry over. Press the edges to seal, crimp with a fork, and trim off any excess.

Repeat for all 4 Wellingtons. Chill for 10–15 minutes if time allows (this helps them hold shape).

Bake to Perfection

Preheat oven to 170°C fan (190°C conventional). Brush the Wellingtons with egg yolk. Bake for 45–50 minutes, or until the pastry is golden, puffed, and crisp.

Serving Suggestions:

Serve with a rich red wine gravy, roasted root vegetables, or a crisp salad for a stunning vegetarian main.