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4.7 from 9 votes

Mushroom Wellingtons with Spinach

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 1076 kcal
Course: Main Course
Cuisine: American

Ingredients

For the wellingtons
  • 4 portobello mushrooms
  • olive oil
  • 1 large red onion finely chopped
  • 2 garlic cloves finely chopped
  • kosher salt
  • 9 ounces cremini or button mushrooms (about 12 mushrooms)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3/4 cup chopped walnuts
  • 2 tablespoons White miso paste
  • 3 1/2 ounces spinach coarsely chopped
  • Two sheets of store-bought or homemade puff pastry thawed if frozen (if making this vegan, be certain to use pastry that doesn't contain butter)
  • Splash of almond or oat milk
  • freshly ground black pepper
For the vegan horseradish sauce
  • 1 cup cashew nuts
  • 2 garlic cloves roasted
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3/4 cup almond milk
  • 3 tablespoons fresh horseradish grated, or more to taste
  • Salt and freshly ground black pepper

Instructions

Make the mushroom wellingtons
    Cup of Yum
  1. Preheat the oven to 350°F (177°C).
  2. 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.
  3. 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.
  4. Finely chop the cremini mushrooms and the Portobello stalks into pieces no larger than 1/2 inch (12 mm).
  5. Add the mushrooms to the pan with the onion and cook until softened and all the water has evaporated, 5 to 10 minutes more.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.
  10. 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
  1. 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.
  2. 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.
  3. Serve the mushroom wellingtons with the horseradish sauce and any other veggies you like.

Nutrition Information

Serving 1portion Calories 1076kcal (54%) Carbohydrates 80g (27%) Protein 24g (48%) Fat 77g (118%) Saturated Fat 16g (80%) Monounsaturated Fat 37g Trans Fat 1g Sodium 734mg (31%) Fiber 8g (32%) Sugar 9g (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1076

% 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.