Mushroom Wellington Recipe

Mushroom Wellington

Learn how to make a delicious Mushroom Wellington, a showstopping vegetarian main course that's perfect for special occasions!
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: English
Servings: 8 to 10 people
Calories: 320kcal
Author: Ginnie


  • nonstick cooking spray

For Filling:

  • 4 large portabella mushrooms
  • 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
  • 2 teaspoons Dijon mustard
  • 1 medium onion, diced
  • 2 medium shallots, diced
  • 1 1/2 pounds white mushrooms, diced small
  • 2 large cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • salt
  • pepper

For Assembling:

  • 2 sheets puff pastry, chilled *
  • flour
  • 1 egg yolk *


  • Preheat oven to 425 degrees. Lightly spray two baking sheets with nonstick spray.

Prepare Filling:

  • Use a spoon to remove gills from portabella mushrooms. Brush mushrooms on both sides with 2 teaspoons olive oil.
  • Place mushrooms, gill-side up, on a baking sheet. Roast for 10 minutes. Flip mushrooms, then roast for 15 more minutes, or until mushrooms and tender and their surface is dry.
  • Season mushrooms with salt and pepper, then brush with Dijon mustard. Set aside to cool.
  • Reduce oven heat to 400 degrees.
  • While portabellas are roasting, heat remaining 1 tablespoon olive oil in a large skillet.
  • When pan is hot, add onions and shallots. Season with salt and pepper. Cook until starting to brown, stirring occasionally.
  • Add diced mushrooms to pan. Cook mushrooms, stirring frequently, until they are lightly browned and any liquid they release has evaporated.
  • Stir in garlic and cook until fragrant, stirring constantly (about 1 minute). Remove mushrooms from heat, then add thyme and season to taste with salt and pepper. Set aside to cool.

Assemble Wellingtons:

  • When mushrooms have cooled completely, remove a sheet of puff pastry from refrigerator. Place puff pastry on a lightly floured board or a piece of parchment paper.
  • Sprinkle puff pastry lightly with flour, then use a rolling pin to roll pastry out to about 10 x 12-inches. Press together any tears in the pastry.
  • Add half of the onion-mushroom mixture down the center of the puff pastry, leaving a 1/2-inch border on either end. Top mixture with two portabella mushrooms.
  • Fold one side of the pastry over the mushrooms, then fold the other side over that. Fold under 1/2-inch border, then pinch together seams.
  • Place Wellington on baking sheet (seam side down).  Repeat process with remaining puff pastry and mushrooms.
  • Whisk together egg yolk and 2 teaspoons cold water. Brush over top and sides of puff pastry.
  • Use a sharp knife to lightly score pastry with a pattern, if desired. Do not cut through pastry.
  • Bake Wellingtons at 400 degrees until puffed and golden, about 40 to 45 minutes, rotating pan halfway through baking.
  • Use a serrated knife to cut each Wellington into 4 to 5 slices. Serve immediately. Enjoy!


*To Make Vegan Mushroom Wellington: to make this recipe vegan, use vegan puff pastry. I used Pepperidge Farms Puff Pastry, which is vegan. Then, brush Wellingtons with a vegan butter replacement or olive oil, instead of egg yolk, before baking.
To Prep this Recipe Ahead of Time:  save time the day of your party by roasting the portabellas and cooking the onion-mushroom mixture ahead of time. Refrigerate the mushrooms until ready to use, then assemble the Wellingtons just before baking.


Calories: 320kcal
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