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–+ servings
Vegetarian Mushroom Wellington

Delicious Vegetarian Mushroom Wellington for Your Holiday Feast

This Vegetarian Mushroom Wellington is a showstopper that delights with savory mushrooms and herbs, perfect for your holiday feast.
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Prep Time 50 minutes
Cook Time 40 minutes
Chilling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 slices
Course: Baking
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duxelles
  • 8 oz Cremini or Button Mushrooms or oyster/shiitake mushrooms for bolder flavor
  • 2 medium Shallots or substitute with small onion
  • 3 cloves Garlic
  • 2 tsp Fresh Thyme
  • 1 tsp Fresh Rosemary
  • 1 tsp Fresh Sage
  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter divided, use vegan butter if lactose-free
  • 2 tbsp Soy Sauce or Tamari low-sodium if preferred
  • 1 tbsp Balsamic Vinegar
For the Filling
  • 2 large Portobello Mushroom Caps remove stems and scrape gills
  • 2 cups Baby Spinach optional
  • 1 cup Panko Breadcrumbs gluten-free panko works well
  • 1/2 cup Parmesan Cheese or nutritional yeast for vegan
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
For the Pastry
  • 1 sheet Puff Pastry ensure thawed and cold; use gluten-free pastry if needed
  • 1 large Egg for wash, or non-dairy milk for vegan wash
  • 1 cup All-Purpose Flour for dusting

Equipment

  • skillet
  • baking sheet
  • Parchment Paper
  • Refrigerator

Method
 

Cooking Instructions
  1. Preheat oven: Set your oven to 400°F (200°C) and preheat a baking sheet while lining another with parchment paper.
  2. Cook Duxelles: Finely mince mushrooms and sauté them with salt, butter, olive oil, shallots, garlic, and herbs until moisture evaporates (10–12 minutes). Stir in soy sauce and balsamic vinegar, mix with panko, and let cool.
  3. Sear Portobellos: Pat portobello caps dry, sear them in remaining butter and olive oil over medium heat (2–3 minutes per side). Brush with Dijon mustard and let cool.
  4. Assemble Wellington: Roll out chilled puff pastry on a floured surface, spread the cooled duxelles mixture, layer portobellos on top, and fold pastry over, sealing seams tightly.
  5. Chill Wellington: Refrigerate assembled Wellington for 15–20 minutes to firm up before baking.
  6. Bake: Place Wellington on preheated baking sheet. Bake at 400°F for 20 minutes, then reduce to 375°F and bake for 15–20 minutes until crust is golden brown and crisp.
  7. Rest and Serve: Let your Wellington cool for 10–15 minutes, slice with a serrated knife, and serve with vegetarian gravy or balsamic reduction.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 450mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Optional: Serve with a sprinkle of fresh herbs for added color and flavor. Exact quantities are listed in the recipe card.

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