Mushroom Wellingtons with Spinach
User Reviews
4.7
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
1076 kcal
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Course
Main Course
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Cuisine
American
Mushroom Wellingtons with Spinach
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This mushroom wellington with spinach is essentially a meaty portobello mushroom and spinach-walnut filling in flaky puff pastry. A spectacular vegan and vegetarian option, whether for Thanksgiving or any time of year. And you can easily assemble it ahead of time and bake it at the last moment.
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Ingredients
For the wellingtons
- 4 portobello mushrooms
- olive oil
- 1 large red onion finely chopped
- 2 garlic finely chopped, cloves
- kosher salt
- 9 ounces cremini mushrooms or button mushrooms; about 12 mushrooms
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 3/4 cup walnuts chopped
- 2 tablespoons White miso paste
- 3 1/2 ounces spinach coarsely chopped
- puff pastry thawed if frozen (if making this vegan, be certain to use pastry that doesn't contain butter, two sheets; store-bought or homemade
- almond milk or oat milk; splash
- black pepper freshly ground
For the vegan horseradish sauce
- 1 cup cashew nuts
- 2 garlic roasted, cloves
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3/4 cup almond milk
- 3 tablespoons fresh horseradish grated, or more to taste
- salt freshly ground
- black pepper freshly ground
Instructions
Make the mushroom wellingtons
- Preheat the oven to 350°F (177°C).
- Remove the stalks from the mushrooms and reserve. Place the whole caps, cup-side down, on a rimmed baking sheet. Drizzle the mushrooms with olive oil, add a pinch of salt and pepper, and roast for 10 minutes.
- In a large saucepan over medium heat, warm 1 to 2 tablespoons oil. Add the onion, garlic, and a pinch of salt. Stir together and cook until softened, 5 to 10 minutes.
- Finely chop the cremini mushrooms and the Portobello stalks into pieces no larger than 1/2 inch (12 mm).
- Add the mushrooms to the pan with the onion and cook until softened and all the water has evaporated, 5 to 10 minutes more.
- Stir in the rosemary, thyme, walnuts, and miso and cook for 5 minutes. Add the spinach and cook, stirring, until wilted. Spoon into a bowl and let cool completely. (You can prepare, cover, and refrigerate this for up to 1 day before using.)
- Roll out 1 of the sheets of puff pastry, including the paper, onto a rimmed baking sheet, using the paper to line the pan, and cut it into 4 squares, approximately 6 by 6 inches (15 by 15 cm). Separate the pieces.
- Spoon equal amounts of the mushroom mixture onto each piece of pastry before topping each one with a whole Portobello mushroom (leave about 1/2 inch [12 mm] along the sides of each to reveal the pastry). Brush the edges of the pastry with a little almond milk.☞ TESTER TIP: If you prefer, you can place the Portobello cup side up and divvy the mushroom filling between the cups.
- Roll out the other sheet of puff pastry on a board and cut into 4 squares to the same size as the first pieces. Place one over the top of each wellington, gently squashing down the filling if needed. Press around the edges of the pastry, using one finger and thumb to create a crimped effect and to seal the wellingtons. You can then trim the corners of the squares to form neat circles around the mushrooms.
- Cut thin slits in the top of each wellington and brush with almond milk to create a light glaze. Bake until golden brown, 30 to 40 minutes.
Make the vegan horseradish sauce
- Place the cashews in a large bowl and cover with boiling water. Let soak for at least 15 minutes, or longer if you have time.
- Drain the cashews and place in a high-speed blender, along with the rest of the ingredients, and a pinch of salt. You can add more or less horseradish depending on how fiery you like it.
- Serve the mushroom wellingtons with the horseradish sauce and any other veggies you like.
Nutrition Information
Show Details
Serving
1portion
Calories
1076kcal
(54%)
Carbohydrates
80g
(27%)
Protein
24g
(48%)
Fat
77g
(118%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
37g
(185%)
Trans Fat
1g
(50%)
Sodium
734mg
(31%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1076 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1076kcal | 54% |
| Carbohydrates | 80g | 27% |
| Protein | 24g | 48% |
| Fat | 77g | 118% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 1g | 50% |
| Sodium | 734mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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