Mushroom Wellington
A vegetarian version of the classic Beef Wellington, featuring a savory portobello mushroom filling wrapped in flaky puff pastry, perfect for special occasions or elegant plant-based dining.
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Ingredients
- 4 large portobello mushrooms, stems removed
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 large shallot, finely diced
- 1 lb mixed mushrooms (cremini, shiitake, oyster), finely chopped
- 2 tbsp fresh thyme leaves
- 2 tsp fresh rosemary, finely chopped
- 2 tbsp Dijon mustard
- 4 cups fresh spinach
- 1/2 cup panko breadcrumbs
- 2 sheets puff pastry sheets, thawed
- 1 egg, beaten with 1 tbsp water
- to taste kosher salt
- to taste freshly ground black pepper
- 4 oz soft goat cheese (optional), crumbled
- 1/4 cup balsamic glaze (for serving)
Instructions
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1
Preheat oven to 400°F (200°C).
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2
Brush the 4 stems removed large portobello mushrooms with 1 tablespoon of olive oil and season both sides with to taste kosher salt and to taste freshly ground black pepper. Place them gill-side down on a baking sheet and roast for 10-12 minutes until they begin to soften and release some moisture. Remove from oven and set aside to cool.
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3
Meanwhile, heat the remaining 3 tbsp olive oil in a large skillet over medium heat. Add the 1 large finely diced shallot and cook for 2-3 minutes until softened. Add the 4 cloves minced garlic cloves and cook for another 30 seconds until fragrant.
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4
Add the chopped 1 lb finely chopped mixed mushrooms (cremini, shiitake, oyster) to the pan and cook for 5-7 minutes, stirring occasionally, until they have released their moisture and begin to brown. Add the 2 tbsp fresh thyme leaves and 2 tsp finely chopped fresh rosemary and continue cooking until most of the liquid has evaporated, about 2-3 more minutes.
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5
Stir in the 4 cups fresh spinach and cook until wilted, about 1-2 minutes. Remove from heat and transfer the mixture to a bowl to cool slightly.
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6
Once the mushroom mixture has cooled, stir in the 1/2 cup panko breadcrumbs and 4 oz crumbled soft goat cheese (optional) (if using). Season with additional kosher salt and freshly ground black pepper to taste.
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7
Place a sheet of 2 sheets thawed puff pastry sheets on a lightly floured surface and roll out slightly to increase the size by about 1 inch all around.
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8
Spread the 2 tbsp Dijon mustard over the center of the pastry, leaving a 2-inch border. Place a roasted portobello mushroom cap, gill-side up, in the center of the pastry.
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9
Spoon the mushroom-spinach mixture on top of and around the portobello, creating a compact mound.
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10
Fold the pastry edges over the filling, pleating as you go to create a sealed package. If using a second sheet, place the second portobello and filling on that sheet and fold similarly.
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11
Carefully transfer the wellington(s) to a parchment-lined baking sheet, seam-side down. Cut three small slits in the top to allow steam to escape. Brush the entire surface with the beaten 1 beaten with 1 tbsp water egg wash.
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12
Bake for 30-35 minutes, until the pastry is golden brown and crisp. Allow to rest for 5 minutes before serving.
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13
Slice the wellington carefully and serve with a drizzle of 1/4 cup balsamic glaze (for serving).
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