Mushroom Wellington

Ingredients

• •4 large portobello mushrooms, stems removed
• •400 g cremini mushrooms, finely chopped
• •400 g puff pastry, thawed
• •3 cups (lightly packed) fresh baby spinach
• •3 shallots, finely diced
• •4 garlic cloves, minced
• •3 tbsp unsalted butter
• •4 tbsp cream cheese, softened
• •2 tbsp Dijon mustard
• •1 tsp fresh thyme leaves
• •1 tsp fresh rosemary, finely chopped
• •3 tbsp Parmesan or vegetarian hard cheese, grated
• •2 tbsp olive oil
• •1 egg, beaten (egg wash)
• •to taste kosher salt and black pepper

Directions

1. 1Preheat oven to 400°F (200°C); brush portobello caps with olive oil, season, and roast gill-side up on a baking sheet 15 minutes; flip and roast 5 more minutes; cool on paper towels and blot any moisture.
2. 2Sauté shallots and garlic in butter over medium heat 3 minutes; add chopped cremini mushrooms, thyme, and rosemary; cook 15 minutes, stirring often, until completely dry; season well and cool.
3. 3In the same pan over medium-high heat, wilt spinach in 1 tsp butter 2 minutes; squeeze out every drop of liquid in a clean kitchen towel; chop finely.
4. 4Stir cream cheese and Parmesan into the cooled duxelles until combined; fold in wilted spinach.
5. 5Roll puff pastry on a floured surface into a large rectangle; spread duxelles mixture in the centre, leaving a 3 cm border.
6. 6Brush portobello caps with Dijon mustard and arrange in a row on top of the duxelles filling.
7. 7Fold pastry over the mushrooms, seam-side down; press edges firmly to seal; brush all over with egg wash and score the top lightly for decoration.
8. 8Chill assembled Wellington in the fridge 20 minutes; bake at 400°F (200°C) for 30–35 minutes until pastry is deep golden.
9. 9Rest 10 minutes before slicing and serving with a simple green salad or roasted root vegetables.

💡 Blotting the portobellos thoroughly is essential — they hold a lot of water and wet mushrooms will turn the pastry soggy. For a vegan version, use plant-based butter, vegan cream cheese, and brush with plant milk instead of egg wash. Assembled Wellington can be refrigerated up to 6 hours before baking.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.