Golden, flaky, and packed with rich, savory flavors—this Vegetarian Wellington with Mushrooms and Spinach is the ultimate centerpiece for a special gathering or an elevated weeknight dinner. Whether you’re hosting a holiday feast or just craving a new way to enjoy a classic, this dish brings elegance to the table with minimal effort. Trust me, one bite of this buttery puff pastry filled with earthy mushrooms, garlicky spinach, and a touch of cheese, and you’ll be hooked!
🌿 Why You’ll Love This Recipe
- Flaky & Buttery: The puff pastry bakes to golden perfection, giving you that irresistible crispness in every bite.
- Rich & Savory Filling: A mix of mushrooms, spinach, garlic, and Parmesan creates a meaty, umami-packed center—no meat needed!
- Easier Than You Think: Don’t be intimidated by the fancy look. This recipe is shockingly simple to make with store-bought puff pastry.
- Perfect for Special Occasions: Whether it’s a holiday dinner or a cozy weekend meal, this Wellington makes any meal feel elevated.
🛒 Ingredients Breakdown
Key Ingredients:
- Puff Pastry: Store-bought works great—just make sure it’s thawed completely before using.
- Mushrooms: A mix of cremini and portobello gives deep, earthy flavor. Finely chop them so they create a cohesive filling.
- Spinach: Fresh baby spinach wilts quickly and adds a lovely richness.
- Garlic & Shallots: These aromatic ingredients boost the flavors of the filling.
- Parmesan Cheese: Adds a nutty, salty bite to the filling. For a vegan version, swap it out for nutritional yeast.
- Dijon Mustard: A little tangy kick to balance the richness.
- Egg Wash: This gives the puff pastry that gorgeous, golden-brown finish.
⭐ Pro Tips:
- Chop the mushrooms small and sauté until all moisture evaporates—this prevents a soggy pastry.
- Let the filling cool completely before assembling so the pastry doesn’t get too soft.
- Score the pastry lightly before baking to add a beautiful finishing touch.
👩🍳 Step-by-Step Instructions
1. Prep the Ingredients
Finely chop the mushrooms and shallots. Mince the garlic. Wash and dry the spinach thoroughly.
2. Cook the Filling
In a large skillet over medium heat, sauté the shallots in olive oil until softened (about 2 minutes). Add the garlic and mushrooms, cooking until all moisture has evaporated—about 7-10 minutes. Stir in the spinach and cook until wilted. Season with salt, pepper, and Dijon mustard, then remove from heat. Let cool completely.
3. Roll Out the Pastry
On a lightly floured surface, roll out the puff pastry slightly if needed. Spoon the cooled filling onto the center.
4. Wrap It Up
Fold the pastry over the filling, sealing the edges by pinching them or using a fork. Place it seam side down on a baking sheet lined with parchment paper.
5. Egg Wash & Bake
Brush the top with beaten egg for that golden finish. Use a sharp knife to lightly score the top for a decorative touch. Bake at 400°F (200°C) for 25-30 minutes, or until golden brown and crispy.
✨ Chef’s Tips & Tricks
- To prevent a soggy bottom, make sure the mushroom mixture is completely dry before adding it to the pastry.
- Let the Wellington rest for 5 minutes before slicing—it helps keep everything intact!
- Feeling fancy? Sprinkle flaky sea salt on top before baking for an extra crunch.
🌟 Recipe Variations & Serving Suggestions
- Make It Vegan: Swap the puff pastry for a vegan version, use nutritional yeast instead of Parmesan, and do a plant-based milk wash instead of egg wash.
- Add More Flavor: A touch of thyme or rosemary in the filling adds incredible depth.
- Pair It With: A crisp side salad, roasted vegetables, or a simple mustardy aioli for dipping.
❓ FAQs
Can I Make This Ahead of Time?
Yes! Assemble the Wellington, wrap it tightly, and store it in the fridge for up to a day before baking.
Can You Freeze Vegetarian Wellington?
Absolutely! Wrap it unbaked in plastic wrap and freeze. When ready to bake, add 10-15 minutes to the baking time.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
📖 Vegetarian Wellington with Mushrooms and Spinach
Ingredients:
- 1 sheet puff pastry, thawed
- 2 cups cremini mushrooms, finely chopped
- 1 portobello mushroom, finely chopped
- 2 cups fresh baby spinach
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- ¼ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 egg, beaten (or plant-based milk for vegan)
- Salt & pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Sauté shallots for 2 minutes. Add garlic and mushrooms, cook until dry (7-10 minutes). Stir in spinach and cook until wilted. Season with salt, pepper, and Dijon mustard. Let cool.
- Roll out puff pastry on a floured surface. Spoon cooled filling onto the center, fold over, and seal the edges.
- Brush with beaten egg, score the top lightly, and bake for 25-30 minutes, until golden and crispy.
- Let rest for 5 minutes before slicing. Serve and enjoy!
There you have it—an absolutely delicious Vegetarian Wellington that’ll steal the spotlight at your table. Whether it’s for the holidays, a dinner party, or just a cozy evening in, this dish delivers every time. If you make it, I’d love to see your creations! Tag your posts with #TheKitchensAid so I can check them out. Happy cooking! 🥰