I made this dish as the vegetarian main for Christmas, though it was popular with the non-vegetarians as well! Flaky, delicious puff pastry, cheesy mushrooms… what’s not to love? I made two Wellingtons without cheese for guests who were lactose intolerant, and they enjoyed them as well. This was pretty easy to make, and I ended up with a load of the chopped mushroom mix leftover (my portobellos were on the small side), so I used it to top a big bowl of spaghetti a couple of days later, which was pretty legendary, I have to say.

Vegetarian Portobello Wellingtons
Serves 4
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 4 medium-sized portobello mushrooms, wiped clean and gills scraped out
  2. 4 cups white mushrooms, coarsely chopped
  3. 2 tablespoons butter
  4. 2 large cups baby spinach
  5. olive oil for brushing
  6. 2 tablespoons rapeseed oil
  7. 3 shallots, minced and divided
  8. 4 garlic cloves, minced and divided
  9. 2 teaspoons balsamic vinegar
  10. ¼ cup pine nuts
  11. 1 tablespoon bread crumbs
  12. 1 cup freshly grated Gruyere Cheese
  13. Pinch of Crushed Red Pepper
  14. Salt and pepper to taste
  15. 1 sheet of Puff Pastry dough (or two, depending on how big your portobello mushrooms are) =, room temperature
  16. egg wash: 1 egg whisked together with 1 tablespoon water
  1. Pre-heat oven to 375 degrees F / 190 C
  2. Lightly brush the portobello mushrooms with olive oil and dust lightly with salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside.
  3. In a large skillet, saute 1 shallot and 2 minced cloves of garlic in rapeseed oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside.
  4. In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool.
  5. Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well.
  6. *if making this a day in advance, stop here, cover the mixture tightly and refrigerate. Continue with the following steps 45 minutes or so before serving. (allows you 15 minutes to make the Wellingtons)
  7. On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use an extra sheet of puff pastry).
  8. Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down.
  9. Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top.
  10. Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately.
  1. Delicious served with a vegetarian gravy and cranberry sauce. An excellent vegetarian main for a dinner party or holiday meal.
Adapted from Delicious Dishes Recipes
The Pescetonian https://pescetonian.co.uk/
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