Name: Vegetarian Mushroom Wellington
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 500g mushrooms, finely chopped; 2 cups fresh spinach; 1 teaspoon thyme; 1 teaspoon rosemary; 1 tablespoon soy sauce; 1 cup breadcrumbs; 1 sheet puff pastry, thawed; 1 egg (or plant-based milk for vegan option); Salt and pepper to taste

Celebrate Christmas with a delicious Vegetarian Mushroom Wellington, a hearty and festive dish that’s perfect for plant-based holiday dinners. This savory pastry features a rich filling of sautéed mushrooms, onions, garlic, spinach, and herbs, wrapped in golden, flaky puff pastry. The layers of flavor and texture make it a centerpiece-worthy dish that will impress guests. Whether you’re catering to vegetarians or simply adding a stunning meat-free option to your table, this recipe delivers a satisfying blend of elegance and comfort. Ideal for pairing with seasonal sides, this Wellington is a guaranteed crowd-pleaser for your Christmas celebrations.

Recipe Tips and Tricks

Use a mix of mushrooms like cremini, shiitake, or portobello for a robust flavor.
Ensure the filling is cool and dry before assembling to avoid soggy pastry.
Brush the pastry with egg wash or plant-based milk for a golden finish.
For extra flavor, add a layer of cranberry sauce or chestnut puree.

Yield: 6 servings

Vegetarian Mushroom Wellington

A festive and hearty Vegetarian Mushroom Wellington, perfect for Christmas dinner with flaky pastry and rich, savory filling.

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
500g mushrooms, finely chopped
2 cups fresh spinach
1 teaspoon thyme
1 teaspoon rosemary
1 tablespoon soy sauce
1 cup breadcrumbs
1 sheet puff pastry, thawed
1 egg (or plant-based milk for vegan option)
Salt and pepper to taste

Instructions

Prepare the Filling: Heat olive oil in a large pan over medium heat. Sauté onions and garlic until softened.
Add chopped mushrooms, thyme, rosemary, and soy sauce. Cook until the liquid evaporates and the mixture is dry.
Stir in spinach until wilted, then mix in breadcrumbs. Season with salt and pepper. Cool completely.
Assemble the Wellington: Roll out the puff pastry on a lightly floured surface. Place the mushroom filling in the center, shaping it into a log.
Fold the pastry over the filling, sealing the edges. Place seam-side down on a baking sheet.
Brush with egg wash or plant-based milk and score the top lightly with a knife for decoration.
Bake: Preheat oven to 200°C (400°F). Bake for 40 minutes or until golden brown.
Serve: Let the Wellington rest for 10 minutes before slicing. Enjoy with your favorite sides and sauces.

Notes

The filling can be prepared a day in advance.
For added crunch, sprinkle chopped nuts into the filling.
Serve with a vegan or vegetarian gravy for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 185Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 31mgSodium 361mgCarbohydrates 22gFiber 3gSugar 4gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.