Vegetarian Portobello Wellingtons

Vegetarian Portobello Wellingtons


Even if you aren’t a vegetarian you will love this dish.  Tender puff pastry encases a creamy vegetable saute with a beefy portobello mushroom.  This is perfect for your vegetarian guests at your next dinner party or for impressing your husband on any given meatless monday!

The portobello mushroom really gives this entree a “toothy” bite.  If you prefer to omit the portobello mushroom you will still be very pleased with the results.  The mushroom/spinach gruyere mixture is the perfect “pocket” to serve with a green salad for a complete meal as well.

Let’s get started.


Very simple ingredients.  The portobello mushrooms sure are a little more budget friendly than a fillet mignon steak!


First we need to wash our portobello mushrooms and remove the stem.  Now scrape out the dar gills from the mushroom.


Once cleaned place them on a baking sheet.  Pre-heat your oven to 375 degrees f.  Lightly brush with olive oil and season with salt and pepper.  Bake and then once done place them on a paper towel to absorb any unwanted moisture.  Set aside.


Mince your garlic, shallots and crimini mushrooms.


In a 12″ skillet heat 2 tablespoons of olive oil, saute one shallot and two garlic cloves for about 1 minute.


Add in your generous 2 cups of baby spinach.  Once the spinach has wilted, add 2 teaspoons of balsamic vinegar.  Reduce heat and saute for about 30-45 seconds.  Remove from heat and place mixture in a bowl.  Set aside.


In the same skillet melt your 2 tablespoons of butter and saute the remaining garlic and shallot on medium-high heat.  After about a minute add in the chopped crimini mushrooms.  Season with salt, pepper and a little crushed red pepper.

Saute the mushrooms until all the liquid has been absorbed, about 5 minutes or so on medium heat.


Add the crimini mushroom mixture to the spinach.  Once cooled add 1 tablespoon of seasoned bread crumbs (to help absorb any unwanted moisture), the toasted pine nuts and the Gruyere cheese.  Mix well.


On a lightly floured surface roll out one sheet of puff pastry and cut into four equal squares.


Divide the filling mixture evenly and fill each portobello cap.  Place one square of puff pastry over the portobello mushroom.


Flip it over so the filling side is down.  Now brush the outer rim of the puff pastry with the egg wash.  This will help glue the puff pastry together.


Bring the opposite corners together.  For the remaining gaps bring those up to the center, you will have a nice little package of nothing but goodness.


Turn the portobello wellington seam side down on a parchment lined baking sheet.  Lightly brush with the egg wash.  Gently score the top with a sharp knife.


I like to salt and pepper the top of my portobello wellingtons, it makes for a pretty visual.  Bake at 375 for about 25 minutes or until it is nice and golden brown.

Who knew eating meatless could be so much fun and so gosh darn tasty.

4.0 from 2 reviews
Vegetarian Portobello Wellingtons
 
Prep time
Cook time
Total time
 
This entrée is not only delicious, but quite impressive. Even your meat eaters will enjoy this vegetarian dish!
Author:
Recipe type: Vegetarian
Cuisine: American
Serves: 4
Ingredients
  • 4 medium-sized portobello mushrooms, washed and gills scraped out
  • 4 cups crimini mushrooms, coarsely chopped
  • 2 tablespoons butter
  • 2 large cups tender baby spinach
  • 2 tablespoons olive oil
  • 2 shallots, minced and divided
  • 4 garlic cloves, minced and divided
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons butter
  • ¼ cup pine nuts
  • 1 tablespoon Seasoned Bread Crumbs
  • 1 cup freshly grated Gruyere Cheese
  • Pinch of Crushed Red Pepper
  • Salt and pepper to taste
  • 1 sheet of Pepperidge Farm Puff Pastry dough (or two, depending on how big your portobello mushrooms are)
  • egg wash: 1 egg whisked together with 1 tablespoon water
Instructions
  1. Pre-heat oven to 375 degrees f.
  2. Lightly brush the portobello mushrooms with olive oil and dust lightly with kosher salt. Bake the portobello mushrooms for 15 minutes cap side up and 10 minutes cap side down. Once done baking place mushrooms on a paper towel so all the extra moisture will be absorbed. Set aside.
  3. In a large skillet, saute 1 shallot and 2 minced cloves of garlic in olive oil until translucent. Add the baby spinach leaves. Stir to coat the spinach and lightly salt and pepper to taste, once the spinach looks like it is wilting, add the balsamic vinegar. Once the leaves are wilted, remove from skillet and place contents into a bowl and set aside.
  4. In the same skillet, melt 2 tablespoons of butter and saute 2 minced shallots and 2 minced garlic cloves. After about 1 minute, add in the chopped mushrooms and lightly season with salt and pepper and a pinch of crushed red pepper. Continue to saute the mushrooms on medium heat until all of the moisture is cooked out and the mushrooms are soft. Remove from heat, add the mushrooms to the spinach mixture. Mix together and let cool.
  5. Once mixture is cooled toss in the bread crumbs, toasted pine nuts and Gruyere cheese. Mix well.
  6. On a lightly floured surface, roll out one sheet of the puff pastry. Cut into 4 equal pieces (if you have really large portobello mushrooms then you might need to use the extra sheet of puff pastry).
  7. Equally fill each portobello mushroom cap with the spinach and mushroom mixture. Place one piece of puff pastry over a filled portobello mushroom. Gently turn the mushroom over so the puff pastry is now on your working surface and the mushroom is upside down.
  8. Lightly brush the egg wash around the outer edges of the puff pastry. Place the opposite corners of the puff pastry to wrap around the portobello and then bring the other two corners up. Gently bring the sides up to completely cover the mushroom. Once all is secure, place the seamed side down onto a parchment paper lined baking sheet. Lightly brush the top of the wellington with a little bit of egg wash, lightly score the top and dust a little bit of salt and pepper on top.
  9. Bake the wellingtons for about 25-30 minutes or until the puff pastry is nice and golden brown. Serve immediately.
Notes
**Melissa's Notes:** If you want to omit the portobello mushroom then just fill each square with equal parts crimini mushroom/spinach and Gruyere filling. Brush the egg wash on the outer parameters of the puff pastry and fold opposite corners together to make a triangle pocket. Bake as directed and serve with a green salad.

 

46 Comments

  1. Kelly McMenamin says:

    These look amazing. I am going to make them this weekend!! Thanks Melissa!!!!

  2. Let me know how they turn out. I ate the entire “test” wellington!

  3. Absolutely delicious! Next time, I’d make them a little smaller… these were huge.

  4. Can the crimini mix and spinach be done ahead of time,and maybe baking the portobello, and if so, how long?

  5. You could make the spinach and crimini mixture a day ahead. I have even put the entire dish together and frozen it for a few weeks (in a freezer bag, single layer); then thaw out in the refrigerator over night and bake according to directions. This is a great vegetarian meal!

  6. This was fantastic! I used only 2 cups of crimini mushrooms and it was plenty for me.
    Thanks for the recipe!

  7. Kristina says:

    This looks amazing! But do I have to use the eggs? I am a vegetarian that does’nt eat them. Thanks!

  8. No, you don’t have to use the egg. The egg wash just gives the puff pastry a nice golden brown finish. This really is a very tasty dish! Hope you enjoy.

  9. These look really great and I was thinking of trying them for a dinner party I’m hosting. What would you recommend as a side dish?

  10. My simple green salad would be delicious with this tasty little dish!

  11. Liza Charania says:

    This is just what I had to read, many thanks for letting us see it.

  12. What could I use to replace the spinach? I’m alergic, but I really want to try this recipe! Thank you!

  13. Hi, you can use swiss chard instead of spinach or even try kale! Good luck.

  14. The pine nuts caught on fire and I had four foot flames licking my ceiling. Otherwise, great recipe, thank you!

  15. I used a few tablespoons of homemade pesto in place of the spinach, was delicious. ( for 2 servings)

  16. This was absolutely delicious!!! I forgot to add the pine nuts but regardless the Wellingtons were amazing! Thanks so much for sharing! I will be making these again on Christmas Day!

  17. So where does the balsamic vinegar come in??

  18. And uh…the breadcrumbs??

  19. Okay, I have corrected the recipe. My apologies! Hope it turned out well!

  20. It turned out great! I just put my own twist on it. That’s alright though. I liked them enough to make them again with the vinegar and bread crumbs included.

  21. Delicious with minor adjustments… For simplicity… no portabella mushroom caps. Sautéed, in this order and in one pan, onions, mushrooms & garlic… Wilted lots of baby spinach. Added the seasonings. Cooled slightly, added the cheese and filled the puff pastry. Big hit! Next time, I will substitute the balsamic vinegar for a nice red wine. Thank you for the recipe!

  22. lisa mistretta says:

    Was the best vegetarian dish i ever made! Will be maling these for all occasions!
    thank you for the recipe,deliciois!

  23. The cooking time for the portabello’s seems very long.. Don’t they get too mushy?

  24. Actually they don’t get mushy. In my opinion if I didn’t pre-cook them they would seem under-cooked and less flavorful.

  25. I will be sure to try this tomorrow. Thanks for sharing!

  26. Yum! Made this for the first time and it came out great! I am making it for easter dinner but trying it with blue cheese instead! cant wait! great vegetarian recipe.

  27. Excellent. 2 recommendations: Next time I will add some thyme and rosemary when I sautee the mushrooms. It needed a little flavor and those are good with this mixture. Second, have some extra puff pastry rolled out to cover holes that might pop up when folding. We enjoyed it. For people trying to cut calories; I substituted 1 T white wine for one of the evoo tablespoons and let it cook off a bit.

  28. Ps I must say I am not good at puff pastry hence the holes. So if you are an expert puff pastry roller, you probably wont need to fill in holes like I did. Regardlless, the holes were tiny and filling them in with a smidge of extra pastry dough worked perfectly. Oh and I broiled the tops for a couple min for a lovely brown golden look on top (keep an eye on them)

  29. I accidentally bought phyllo dough instead of puff pastry dough and they turned out amazing!!!

  30. Brenda Taube says:

    Finally made these for dinner and all I can say I WOW!! They came together really easy and were so delicious. For sure will do this recipe again. Thank you so much for sharing :)

  31. This was one of the best things I’ve ever made!! I used 1/4 of a cup of Marsala wine when cooking the mushrooms instead of the balsamic vinegar ! I also didn’t feel the need to cook separately the spinach I just added it last! The Marsala reduced gave it such an amazing taste with all the flavors! Will definitely be making this again and again!!!

  32. Pingback: THANKSGIVING RECIPES | Paleo, Vegan, Vegetarian + Gluten-Free | Atelier Christine

  33. I made this tonight for dinner with salad on the side and my family loved it!!! My husband praised me with every bite!! Thanks so much for sharing, will definitely make this again!

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  35. I made these a few years ago and my boyfriend LOVED them. I’m giving them another go for Turkey day this year as several of our guests and myself are vegetarians. Thanks so much for the recipe they are Excellent!

  36. This has to be one of my most favorite vegetarian recipe, too. I am glad you are still enjoying them! I was thinking the other day how you could make a mini version of these with crimini mushrooms for an appetizer for the holidays. I am going to have to try that. Thank you so much for stopping by. Hope to hear from you again soon ~ Melissa

  37. Melissa, I don’t eat Gruyere because most are made with animal rennet. Do you have a suggestion for a substitution that would work well in this recipe? Thank you for the wonderful recipe!

  38. Hi Angela. Yes, most cheese makers do use animal rennet in their cheeses. There are, however, many that are using vegetable products, so check the label. As for a cheese substitute you can use Swiss, Fontina, Havarti or Gouda. Any of these yummy creamy cheeses will work just fine!

  39. I’d like to make these for a dinner party but make them ahead of time and freeze. When do I freeze them? After sealing the edges and before the scoring? How does the puff pastry not stick to the freezer bag? If I defrost the day off the party do I put the egg wash on then? Any tips would be greatly appreciated! I’m so excited to serve these.

  40. Can these be made ahead and frozen? If so at which step should I freeze them?

  41. How many calories please?

  42. freeze them before putting in bag. Once they are frozen then put in a freezer bag. Let me know how they that and cook up.

  43. I am not quite sure as I don’t have the program for calculating the calories.

  44. Elysia Hansel says:

    How is this a vegetarian recipe? Egg wash? 4 tablespoons of butter? Cheese with bits of animal stomach lining? I understand that you aren’t vegan but obviously you think vegetarianism means ovo-lacto vegetarian? Dairy products cause me to be come sick and itchy. Could you offer some alternatives to help it all stick together? Ground Flax meal?

  45. You are correct. I am NOT vegan nor am I vegetarian, so I obviously have a lot to learn in that realm. Many of my vegetarian friends do eat cheese and eggs, so I apologize that this does not fit into your dietary needs. I am sure there are egg replacements out there for the egg wash and water will also help the seams stick together. There are also many vegan “cheeses” to choose from.

  46. Thanks for sharing this delish recipe! Will definitely be making this again soon.

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