Recipes / Vegetarian & Vegan / Mushroom Wellington
Mushroom Wellington
This vegetarian centerpiece wraps a savory mushroom, walnut, and spinach filling in golden flaky puff pastry, making it an impressive main course for holidays or special dinners.
Why You'll Love This
- Impressive vegetarian centerpiece for holidays
- Flaky, golden pastry with a rich savory filling
- Easily made vegan with plant-based pastry and cheese
Ingredients
- 1 1/2 lbscremini or baby bella mushrooms, roughly chopped
- 8 ozportobello mushrooms, gills scraped, roughly chopped
- 3 tablespoonsolive oil, divided
- 1medium yellow onion, finely diced
- 3 clovesgarlic, minced
- 3 cupsfresh baby spinach
- 1/2 cupwalnuts, finely chopped
- 1 tablespoonfresh thyme leaves (or 1 teaspoon dried)
- 2 tablespoonssoy sauce
- 1 teaspoonsalt, plus more to taste
- 1/2 teaspoonblack pepper
- 1 sheetfrozen puff pastry, thawed in the fridge overnight
- 8 slicesprovolone or mozzarella cheese (omit for vegan)
- 1large egg, beaten with 1 tablespoon water (for egg wash; use plant milk for vegan)
- 1 tablespoonall-purpose flour, for dusting
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Working in two batches, pulse the cremini and portobello mushrooms in a food processor until finely chopped but not pureed.
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