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Mushroom Wellington
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
1
Marinate mushrooms in soy sauce and olive oil 30 minutes.
2
Roast mushrooms at 200C for 15 minutes, cool and pat dry.
3
Mix cream cheese with spinach, garlic and herbs.
4
Spread cream cheese mixture on puff pastry.
5
Line mushrooms along the centre.
6
Fold pastry over mushrooms and seal firmly.
7
Brush with egg and score the top.
8
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
Reviews
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★★★★★
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