Why You’ll Love This Recipe

I love this Mushroom Wellington because it’s elegant yet simple to prepare. The combination of roasted mushrooms, caramelized leeks, and roasted garlic with creamy herb cheese feels indulgent and satisfying — even for non-vegetarians. The flaky puff pastry encases the filling beautifully, turning it into a golden, crisp parcel that looks as good as it tastes. It’s perfect for festive occasions, dinner parties, or just when I want a comforting yet sophisticated vegetarian dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Garlic bulb
8 Portobello mushrooms, x2 per person
1 tbsp Olive oil
2 Leeks, Halved, washed and cut into 5mm-thick slices
10 g (2 tsp) Fresh thyme, Leaves removed from stalks
30 g (1 oz) Salted butter
200 g (7 oz) Garlic and herb cream cheese
640 g (1.4 lb) Ready-rolled puff pastry, 2 x 320g packs
1 Egg, Beaten
Sea salt and freshly ground black pepper

Directions

I start by preheating the oven to 180℃/350F fan, 200℃/400F, or Gas Mark 6. Then I trim the top off the garlic bulb and place it on a small piece of tin foil. I arrange the Portobello mushrooms on a baking tray, stalks facing up, and drizzle them with olive oil, seasoning generously with sea salt and black pepper. I wrap the garlic bulb in foil and set it on the same tray.

In a separate ovenproof dish, I add the sliced leeks, thyme, and butter, covering tightly with foil (or a lid if I have one). I bake both trays together for 30 minutes. After that, I remove the mushroom tray and carefully drain off any liquid from the mushrooms, then turn them over. I return both dishes to the oven and cook for another 30 minutes until the leeks are soft and the mushrooms are tender.

Once everything is cooked, I remove the garlic, mushrooms, and leeks from the oven and let them cool completely. To make the filling, I squeeze the roasted garlic cloves out of their skins into the leeks, add the garlic and herb cream cheese, and season well. I mash and mix until it’s smooth and combined.

To assemble, I unroll the puff pastry sheets and cut each into thirds across the width. For each Wellington, I place one mushroom at the edge of a pastry piece, top it with a generous scoop of the leek and cheese filling, and then place another mushroom on top to sandwich the filling. I brush the edges with beaten egg, fold the pastry over the filling, and press the edges with a fork to seal. I trim any excess pastry into a neat circular parcel and brush the tops with more beaten egg. If I have leftover pastry, I sometimes cut decorative shapes to place on top.

Finally, I bake the Wellingtons on a lined baking tray for about 25–30 minutes, until the pastry is puffed and golden. I serve them hot, often with roasted vegetables, gravy, or a green salad on the side.

Servings and Timing

This recipe serves 4 people and takes around 1 hour and 50 minutes in total — about 20 minutes of prep time and 1 hour 30 minutes of cooking time. It’s ideal for special dinners when I want a main dish that can be prepared ahead and baked to perfection just before serving.

Variations

I sometimes swap the garlic and herb cream cheese for goat’s cheese or blue cheese for a tangier flavor. If I want a different filling, I use a mix of spinach and leeks, or add chopped walnuts or cashews for crunch. For a vegan version, I use dairy-free puff pastry and vegan cream cheese. Dried thyme works if I don’t have fresh, and adding a little fried garlic or mushroom pâté gives even more depth.

Storage/Reheating

I often make this ahead by assembling the Wellingtons up to the point before baking. I cover and refrigerate them for up to 24 hours or freeze for up to 3 months. If I bake straight from the fridge, I just add an extra 5–10 minutes to the cooking time. Leftover baked Wellingtons can be stored in the fridge for 2–3 days and reheated in a 180℃ oven for about 10–15 minutes until crisp and heated through. I avoid microwaving them, as it softens the pastry.

FAQs

Can I make Mushroom Wellington in advance?

Yes, I assemble it up to a day ahead and keep it in the fridge or freeze it before baking.

How do I stop the pastry from getting soggy?

I make sure the mushrooms and leeks are fully cooled and drained of any excess liquid before assembling.

Can I make this vegan?

Yes, I use vegan puff pastry and dairy-free cream cheese to make it completely plant-based.

What can I serve with Mushroom Wellington?

It’s great with roasted potatoes, steamed greens, gravy, or a fresh salad.

Can I use smaller mushrooms?

I prefer Portobello mushrooms for their meaty texture, but large flat mushrooms also work well.

How long does it keep after baking?

It keeps for up to 3 days in the fridge, and I reheat it in the oven to keep the pastry crisp.

Can I freeze Mushroom Wellington?

Yes, I freeze it before baking for up to 3 months and bake straight from frozen, adding 10 minutes to the cook time.

Can I use shop-bought shortcrust pastry?

Puff pastry gives the best flaky texture, but shortcrust works if that’s what I have on hand.

Do I need to roast the garlic?

Roasting the garlic makes it sweet and mellow, balancing the savory flavors — I highly recommend it.

How do I make it more indulgent?

I sometimes brush the pastry with melted butter before baking or serve it with a creamy mushroom sauce.

Conclusion

This Mushroom Wellington is a beautiful vegetarian centerpiece that never fails to impress. I love the rich, savory filling with roasted garlic, leeks, and mushrooms all wrapped in crisp, golden pastry. It’s a dish that feels luxurious yet approachable, perfect for any celebration or cozy weekend dinner. Every bite is packed with comfort and flavor — a true vegetarian delight.