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mushroom wellington on white platter with gold rim

Mushroom Wellington Recipe (Vegetarian)

This Mushroom Wellington is so stunning, it's worthy to crown your holiday table. Savoury mushroom filling flavoured with roasted garlic, thyme and Parmesan cheese, then baked in flaky puff pastry.
5 from 4 votes
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Course: Main Course
Cuisine: British
Keyword: mushroom wellington, vegetarian wellington
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 1 hour
Servings: 8
Calories: 459kcal


  • 500g/16oz mushrooms chestnut/cremini and portobello mix
  • 3 tbsp olive oil divided
  • 6-8 sprigs fresh thyme or 1 tsp dried thyme
  • 1 head garlic small
  • 1 onion chopped
  • 135g/1 cup canned or cooked green lentils
  • 20g/1/4 cup dried porcini mushrooms
  • 125ml/1/2 cup dry red wine
  • 4 tbsp mushroom liquid from reconstituted dried porcini
  • 50g/1/3 cup cooked chestnuts store bought
  • 50g/2/3 cup mixed nuts chopped
  • 50g/ ½ cup dried breadcrumbs
  • 50g/ ½ cup Parmesan cheese grated
  • 350g/ 13 oz puff pastry one package
  • 1 egg for brushing


  • Preheat the oven to 200C/400F. In a small bowl soak the dried porcini mushrooms in 125ml/1/2 cup of boiling water for 15-20 minutes. In a roasting pan combine the fresh mushrooms with the olive oil, thyme and salt. Cut the top of a small head of garlic to expose the cloves, wrap the garlic in aluminum foil and place in the same pan as the mushrooms. Roast in the preheated oven for 20 minutes, then take the mushrooms out but leave the head of garlic for 10 minutes longer or until the garlic is soft. Let the mushrooms and the roasted garlic cool slightly until needed.
  • While the mushrooms are roasting, heat the olive oil in a large frying pan and saute the chopped onion over low heat with 2-3 sprigs of thyme or ¼ tsp of dried thyme. Add the drained lentils, drained and chopped reconstituted porcini mushrooms, chopped chestnuts, a pinch of salt, red wine and the liquid from the dried mushrooms. Bring to a boil and let it simmer over low-medium until most of the liquid has evaporated for 5-7 minutes.
  • Add the roasted mushrooms and peeled garlic cloves to a food processor and pulse until the mixture is minced and but still has some texture. Alternatively, you can mince the mushrooms and the roasted garlic by hand if you don't have a food processor.
  • To the same pan add the breadcrumbs, grated Parmesan cheese, mixed nuts and the minced roasted garlic and mushrooms mixture. Mix to combine, then add salt and pepper to taste. The mixture should be moist but not wet. (Watch the video for the texture guidance.) Remove to a bowl and cool completely. (This could be done overnight)
  • On a floured surface roll out the puff pastry into a rectangle of ¼ inch thickness or use already rolled puff pastry. Add the mushroom mixture to the centre of the rectangle and form into a log, leaving 1 inch border on the shorter sides to seal. Brush all 4 sides with a beaten egg. Pick up the long sides of the puff pastry sheet and wrap them around the mushroom log making sure the edges overlap, then seal by pressing on the edge with a fork dipped into a beaten egg.
  • Carefully transfer the Wellington on a parchment paper lined baking pan placing it seam down. Then brush with the egg wash all over. Score with a sharp knife to form an attractive pattern. (Crisscross is a classic pattern used for Wellingtons or you can decorate as you wish) Bake in the preheated 200C/400F oven for 40-45 minutes until golden. Cool for 10 minutes before slicing.



The mushroom filling can be made a day ahead before baking. 


Calories: 459kcal | Carbohydrates: 39g | Protein: 12g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 269mg | Potassium: 458mg | Fiber: 4g | Sugar: 3g | Vitamin A: 114IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 3mg