Portobello Mushroom Wellington. A delicious vegan meal idea that is perfect for dinner! It’s flakey, savoury and comforting. It only takes 8 ingredients.
My portobello mushroom wellington recipe is a great way to eat more plant based meals! Mushrooms have such a meaty texture to them so they are the perfect substitute.
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For my vegetarian portobello mushroom wellington, I’m using puff pastry sheets, organic Portobello mushrooms, organic spinach leaves, fresh thyme, onion, Terra Delyssa Extra Virgin Olive Oil, salt and pepper.
The recipe is inspired and adapted from Delicious Everyday. Her recipe is vegan and I’ve linked it if you click here. In her recipe, she makes her own vegan puff pastry (click here for that recipe). But as I was tight on time, so I opted for puff pastry sheets which contain dairy (butter).
Over the weekend I baked this recipe for portobello mushroom wellington and I was pretty happy with it. It’s similar to my Mushroom Wellington cups. It’s flaky on the outside and full of texture on the inside. The mushroom, spinach and thyme compliment each other so well.
This would be a great dish to serve at a party especially because it has that wow factor. Making this dish is fairly easy. In fact the only challenging part was rolling up the pastry ends and scoring the wellington with a knife (Psst. The latter isn’t hard at all).
For this recipe
You will need the following ingredients:
4 large Portobello mushrooms stalks cut and gills removed
1 large onion diced
3 tbsp olive oil
5 cups baby spinach
2 tbsp water
4 sprigs of thyme leaves picked
2 vegan puff pastry sheets defrost ahead of time
salt and pepper to taste
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Well I hope you give my Portobello Mushroom Wellington recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Vegan Portobello Mushroom Wellington
- Required Tools: Baking Sheet, Unstick Reusable Baking Liners
- 4 large Portobello mushrooms stalks cut and gills removed
- 1 large onion diced
- 3 tbsp olive oil
- 5 cups baby spinach
- 2 tbsp water
- 4 sprigs of thyme leaves picked
- 2 vegan puff pastry sheets defrost ahead of time
- salt and pepper to taste
- In a medium size pan set on medium-high heat, add 1 tbsp. of olive oil. Fry onions on medium high heat, then lower heat to low. Fry for 10-15 minutes until edges of onions are browned but not burnt. Stir occasionally. Remove from pan and set aside on a plate. Cool in refrigerator.
- In the same pan set to medium heat. Add spinach leaves and 2 tbsp. of water. Allow this to cook until leaves have wilted and moisture from pan has evaporated. Set aside on a plate and cool spinach leaves in fridge.
- In the same pan set to medium-high heat, lay in the cleaned mushrooms. Fry on each side for 5 minutes, in total 10 minutes. Set aside on a plate and cool mushrooms in fridge.
- Preheat the oven to 390 degrees F. Once mushrooms, spinach and onions are cool to touch, on a lined baking sheet roll out 1 puff pastry sheet. Spread half the portion of onions in the middle-third of the pastry. Then layer with half the portion of spinach. Top off with two Portobello mushrooms. Generously season with salt and pepper. Sprinkle over top with thyme leaves. Then carefully roll the pastry over top of the mushroom. Press down to seal any edges. Roll the log over so the seams are facing down. With a brush and olive oil, coat the log. Lightly score the log with a knife in a diagonal pattern (optional). Repeat the same steps for the second log.
- Bake both logs on the same baking sheet for 35-40 minutes until golden brown. Serve immediately and enjoy! This is best consumed immediately to avoid the soggy taste of puff pastry.