Mushroom Wellington

Name: Mushroom Wellington
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 large portobello mushrooms; 1 sheet puff pastry, large; 200g cream cheese; 200g spinach, wilted and squeezed dry; 1 handful fresh thyme and parsley; 3 cloves garlic, minced; 2 tbsp soy sauce; 2 tbsp olive oil; 1 egg, beaten

A show-stopping vegetarian wellington with a whole portobello mushroom, spinach and cream cheese in puff pastry.

Total time

75 min

Prep

45 min

Cook

30 min

Difficulty

medium

Cuisine

Vegetarian

vegetarian

Ingredients

4 largeportobello mushrooms

1 sheetpuff pastry, large

200gcream cheese

200gspinach, wilted and squeezed dry

1 handfulfresh thyme and parsley

3 clovesgarlic, minced

2 tbspsoy sauce

2 tbspolive oil

1egg, beaten

Instructions

Marinate mushrooms in soy sauce and olive oil 30 minutes.

Roast mushrooms at 200C for 15 minutes, cool and pat dry.

Mix cream cheese with spinach, garlic and herbs.

Spread cream cheese mixture on puff pastry.

Line mushrooms along the centre.

Fold pastry over mushrooms and seal firmly.

Brush with egg and score the top.

Bake at 200C for 25 minutes until golden. Rest 5 minutes before slicing.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

296

Protein

7.1g

Fat

27.1g

Carbs

7.2g

Fiber

1.3g

Sodium

644mg

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