Description
This Mushroom Wellington is a hearty vegetarian centerpiece made with roasted Portobello mushrooms, garlicky leeks, and creamy herb cheese wrapped in flaky golden puff pastry. Elegant yet easy, it’s perfect for festive meals, dinner parties, or a comforting weekend roast.
Ingredients
1 garlic bulb
8 Portobello mushrooms (2 per person)
1 tbsp olive oil
2 leeks, halved, washed, and cut into 5mm-thick slices
10 g (2 tsp) fresh thyme leaves
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 320 g packs)
1 egg, beaten
Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 180℃/350℉ fan, 200℃/400℉, or Gas Mark 6.
- Trim the top off the garlic bulb, drizzle lightly with oil, and wrap in foil.
- Arrange the mushrooms on a baking tray, stalks facing up, drizzle with olive oil, and season with salt and pepper. Place the wrapped garlic bulb on the same tray.
- In a separate ovenproof dish, add the leeks, thyme, and butter. Cover with foil or a lid.
- Bake both trays for 30 minutes. Remove mushrooms, drain excess liquid, flip them over, and return both trays to the oven for another 30 minutes.
- Once cooked, let the mushrooms, leeks, and garlic cool completely. Squeeze the roasted garlic into the leeks, add the cream cheese, and mix well until smooth. Season to taste.
- Unroll the puff pastry sheets and cut each into thirds across the width to make 6 rectangles.
- Place one mushroom on each pastry piece, top with a spoonful of the leek and cheese mixture, then add another mushroom on top to sandwich the filling.
- Brush pastry edges with beaten egg, fold over the filling, and press to seal. Trim and shape neatly, then brush the tops with more beaten egg. Add pastry decorations if desired.
- Place Wellingtons on a lined baking tray and bake for 25–30 minutes, until puffed and golden brown.
- Serve hot with roasted vegetables, gravy, or salad.
Notes
Ensure the mushrooms and leeks are cooled and drained before assembling to prevent soggy pastry.
Substitute garlic and herb cream cheese with goat’s cheese or blue cheese for variation.
For a vegan version, use dairy-free puff pastry and vegan cream cheese.
Add chopped nuts or spinach to the filling for extra texture and flavor.
Store leftovers in the fridge for up to 3 days and reheat in the oven until crisp.
Can be frozen before baking for up to 3 months; bake from frozen, adding 10 minutes to cook time.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 85 mg
