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Portobello Wellington or Mushroom Wellington on a serving plate
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5 from 6 votes

Mushroom Wellington

Mushroom Wellington is the vegetarian cousin of the much meatier Beef Wellington. It is simple to prepare, ready in 30 minutes.
Total Time30 mins
Course: Main Course
Cuisine: British
Diet: Vegetarian
Servings: 2 People
Calories: 509kcal


  • ½ sheet puff pastry (more or less depending on the size of the mushrooms)
  • 2 portobello mushroom heads
  • 1 tablespoon olive oil
  • pinch salt, pepper
  • ½ red bell pepper, julienned
  • 2 ounces goat cheese
  • 1 egg white
  • Optional garnish: Diced green onion or fresh torn basil


  • Preheat oven to 375ºF.
  • Scrape gills from interior of mushrooms. Drizzle mushrooms and peppers with oil, and add salt and pepper. Roast on a baking sheet for about 10 minutes. Set aside to cool.
  • Increase oven heat to 400ºF.
  • Cut pastry into 2 equal square parts, large enough to wrap around a mushroom head.  If squares are too small, roll pastry out to make it thinner.
  • Brush the top of each pastry square with egg white.
  • Set one mushroom cap in the center of each square, and fill each mushroom cap with half of the pepper and goat cheese. 
  • Pull pastry corners together to cover the mushrooms and fold the edges together.  Add a drop of water to the top pastry fold, and smooth the top piece down with your finger to seal the pastry.
    Alternatively, twist the pastry ends together on top into a knot. 
  • Brush the pastry with egg white, and then bake about 15 minutes, until the pastry top is golden brown.
  • Add green onion or fresh basil as a garnish if desired.  Serve immediately.  




Calories: 509kcal | Carbohydrates: 32g | Protein: 13g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 435mg | Potassium: 430mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2.5mg