Vegan Mushroom Wellington is filled with a savory mushroom pate, wrapped in a delicate puff pastry, and baked to perfection. This vegan mushroom Wellington recipe is simple to make and elegant to serve.
When I want to make a fancy dinner meant to impress, I make vegan mushroom Wellington. I often serve this portobello Wellington as my main dish during the holidays. My twist on this vegan mushroom Wellington recipe is based on a classic recipe full of a savory mushroom filling everyone loves! And you can even use small portobello mushrooms for a fancy appetizers.
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What is Wellington?
What is Wellington, you may wonder? Traditionally, Wellington refers to filet steak coated with pâté and duxelles, wrapped in puff pastry, and baked. However, this savory delicacy should be enjoyed by all people, especially us veggie-loving kind-hearted people. So, I made a vegan mushroom Wellington full of mushroom pate, wrapped in a puff pastry, and baked. And, yes, the vegan mushroom Wellington recipe is vegan and delicious.
How to Choose Portobello Mushrooms
For example, pick large ones similar in size when choosing portobello mushrooms. Since mushrooms shrink when cooked, they aren't ample for an entree if you buy the smaller ones.
By all means, choose smaller ones to serve more than one as an entree or make mini ones as a fancy appetizer.
Then, make sure the portobellos mushrooms are firm, with unblemished caps. The gills (the brown gills inside the mushroom cap) should be dry, indicating freshness.
Next, please make sure the mushrooms do not have a slimy film, which means they are beginning to spoil—lastly, store mushrooms in the store's packaging or a paper bag to maintain freshness.
How to Clean Portobello Mushrooms
- To remove the gills, turn the cap over to the open side and carefully remove the gills by scraping the gills with a small spoon.
- Then, use minimal water and a paper towel to pat dry.
- Even though the gills are edible, they produce a yucky brown residue that makes a mess of your plate.
Vegan Wellington Ingredients
- Large Portobello Mushrooms:
- Vegan Puff Pastry: I use my no-oil pizza dough for the puff pastry for this recipe.
Mushroom Pate Filling
- Baby Portobello Mushrooms: Baby Portobello mushrooms are small and more firm than other mushrooms.
- White Onion: White onion is sweet when sautéed in a pan.
- Shallot: Shallot adds another level of flavor to the mushroom filling.
- White Wine (Optional): I buy a mini bottle of chardonnay to use for cooking.
- Organic Vegetable Broth: I prefer the low-sodium, no sugar vegetable broth when cooking.
- Thyme: I used fresh thyme, chopped fine, to add to the filling.
- Rosemary: I prefer fresh rosemary for the best flavor.
- Garlic: Fresh garlic has a more robust flavor.
- Dijon Mustard: Dijon mustard gives the filling depth of flavor.
- Soy Sauce: The soy sauce supplies an umami flavor to the filling.
- Aquafaba: Aquafaba is the fluid inside a can of chickpeas. It is used as an egg substitute to brush on the outside of the puff pastry to make it brown nicely when baking.
Vegan Wellington Ingredient Substitutions
- Choose any combination or size of mushrooms for the filling.
- Yellow onion is an excellent substitute for white onion in recipes.
- Red onion is often substituted for shallots in recipes.
- Instead of white wine, use white vinegar or lemon juice.
- If using dried herbs, use half the suggested amount of fresh herbs.
- Instead of making your own dough, consider any vegan puff pastry brands: Wholly Wholesome Organic Pie Dough, Pepperidge Farm Frozen Puff Pastry, Orgran Gluten-free Pastry Mix, Pampas Puff Pastry Sheets, or Jus-Rol Puff Pastry.
- Stone ground mustard is similar to dijon in flavor and texture.
- Tamari or liquid aminos are substitutes for soy sauce.
- Before baking, use unsweetened, unflavored plant milk instead of aquafaba on the puff pastry.
How to Make Mushroom Wellington
Precooking the Mushrooms
- First, prepare the mushrooms by removing the stems gently so as not to break the mushroom.
- Remove the gills. (I use a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.
- Rinse with water.
- Lay on a paper towel to dry.
- Pre-heat oven to 350 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cook mushrooms face down for 10 minutes.
- Remove the pan, and drain water from the pan into the sink.
- Flip the mushroom over and repeat.
- Lay on fresh paper towels on a flat surface again to drain further.
- *You are partially cooking the mushrooms to get the moisture out, not ruin the puff pastry. Too much fluid will make your pastry soggy, which is not what you want to happen.
- While mushrooms drain, make your filling.
Prepare the Mushroom Pate
- In a medium skillet, saute shallot, onion, and garlic until translucent on medium heat.
- Add finely chopped mushrooms.
- Add vegetable broth and continue cooking.
- Add rosemary, thyme, mustard, wine, and soy sauce.
- Reduce to simmer.
- Stir often until all the liquid dissipates from the pan.
Vegan Puff Pastry
I prepare my oil-free dough in advance. This dough can be made ahead of time, frozen, and defrosted for easier food preparation. Or, you can use a vegan puff pastry of choice.
- Follow the directions for the oil-free dough.
- Remove from the refrigerator and roll out.
- If using frozen vegan puff pastry, remove it from the freezer the night before and place it in the refrigerator overnight to thaw.
- You want it still cold and firm to make it work well.
- Pre-heat oven to 400 degrees.
- Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.
- Roll the dough out slightly (not much), just enough to spread it a little thinner but not too thin.
- I suggest you do not cut it until you have your mushroom stuffed to individualize the size.
Stuffing and Baking the Wellington
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone mat.
- With the pastry rolled out, take one mushroom at a time.
- Fill the center with the mushroom/shallot mixture, packing it down with a spoon.
- Place mushroom on puff pastry and cut a square around the mushroom with about 2 inches of dough on each side.
- Place the dough on top of the mushroom cap and pick it up, folding the dough around the bottom of the mushroom, securing it with each corner of the dough.
- Again, place your hand underneath the mushroom and gently flip onto a baking sheet; stuff side up.
- Using extra dough, choose a little cookie cutting to embellish the top. I picked a small heart.
- Now, brush the aquafaba or plant milk over the top and sides of each portobello mushroom Wellington.
- Bake for 35 minutes at 400 degrees or until a beautiful brown.
- Remove the pan from the oven and cool for 5 -10 minutes before serving.
- I served with roasted potatoes, broccoli, and asparagus.
Recipe FAQs
Mushrooms are rich, low-calorie, and low source of fiber, protein, and antioxidants. They may also help to lessen the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes. They're also great sources of Selenium
Mushrooms must be cooked. Experts warn that raw mushrooms contain fungus that must be cooked off before eating. And they are challenging to digest raw.
It is suggested that grilling, microwaving, or cooking mushrooms in a pan is the best way to cook them.
Tips
- First, cooking the portobello mushrooms before stuffing and wrapping is the key to decreasing moisture in the mushroom.
- If you cook the mushroom in raw puff pastry, the fluid amount will destroy your vegan puff pastry.
- Make sure the mushroom filling is cooked down, and all the wine and moisture is removed before stuffing the mushroom caps.
- If making appetizer-sized mushrooms, adjust the cooking time. I like to cook them in mini muffin pans to prevent them from rolling around on a baking pan.
- The mushroom filling can be made beforehand and refrigerated until ready to stuff the mushrooms.
- If making this Wellington recipe beforehand, cover it tightly and store it in the refrigerator until ready to bake.
This vegan mushroom Wellington recipe is delicious and elegant! Enjoy as a weeknight meal, or prepare for the festive holiday!
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📖 Recipe
Vegan Mushroom Wellington
Ingredients
- 3 large Portobello Mushrooms
- 1 recipe oil-free dough or vegan puff pastry
Mushroom Filling
- 8 ounces Baby Bellas or Other Mushrooms of Choice diced
- ½ cup white onions diced
- 1 large shallot minced
- ¼ cup White Wine Optional
- ½ cup Organic Vegetable Broth
- 2 teaspoons fresh, chopped fine Thyme
- 3 teaspoons Rosemary
- 3 cloves. minced Garlic
- 3 Tablespoons Dijon Mustard
- 1 Tablespoon Soy Sauce
- ⅛ cup aquafaba or almond milk to brush on prior to baking
Instructions
Prepare Portobello Mushrooms
- Remove the stems gently so as not to break the mushroom.
- Remove the gills. (I use a pan scraper to remove the gills); do this carefully. You do not want the mushroom to break.
- Rinse with water.
- Lay on a paper towel to dry
Precook Portobello Mushrooms:
- Pre-heat oven to 350 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Cook mushrooms face down for 10 minutes.
- Remove the pan, and drain water from the pan into the sink.
- Flip the mushroom over and repeat.
- Lay on fresh paper towels on a flat surface again to drain further.
- *You are partially cooking the mushrooms to get the moisture out, not ruin the puff pastry. Too much fluid will make your pastry soggy, which is not what you want to happen.
- While mushrooms drain, make your filling.
Mushroom Pate
- In a medium skillet, saute shallot, onion, and garlic until translucent on medium heat.
- Add finely chopped mushrooms.
- Add vegetable broth and continue cooking.
- Add rosemary, thyme, mustard, wine, and soy sauce.
- Reduce to simmer.
- Stir often until all the liquid dissipates from the pan.
Puff Pastry
- Follow the directions for the oil-free dough.
- Remove from the refrigerator and roll out.
- If using frozen vegan puff pastry, remove it from the freezer the night before and place it in the refrigerator overnight to thaw.
- You want it still cold and firm to make it work well.
- Pre-heat oven to 400 degrees.
- Using a small amount of flour on a hard surface (like your countertop), sprinkle to coat to avoid sticking.
- Roll the dough out slightly (not much), just enough to spread it a little thinner but not too thin.
- I suggest you do not cut it until you have your mushroom stuffed to individualize the size.
Stuff Mushrooms and Wrap in Puff Pastry
- Line a baking sheet with parchment paper or a silicone mat
- With the pastry rolled out, take one mushroom at a time.
- Fill the center with the mushroom/shallot mixture, packing it down with a spoon.
- Place mushroom on puff pastry and cut a square around the mushroom with about 2 inches of dough on each side.
- Place the dough on top of the mushroom cap and pick it up, folding the dough around the bottom of the mushroom, securing it with each corner of the dough.
- Again, place your hand underneath the mushroom and gently flip onto a baking sheet; stuff side up.
- Using extra dough, choose a little cookie cutting to embellish the top. I picked a small heart.
- Now, brush the aquafaba or plant milk all over the top and sides of each portobello mushroom Wellington.
Bake
- Bake for 35 minutes at 400 degrees or until a beautiful brown.
- Remove the pan from the oven and cool for 5 -10 minutes before serving.
- I served with roasted potatoes, broccoli, and asparagus.
Notes
- First, cooking the portobello mushrooms before stuffing and wrapping is the key to decreasing moisture in the mushroom.
- I use a silicone baking mat or parchment paper to avoid sticking.
- Use aquafaba, plant milk, or an egg replacement to brush the surface of the dough to get a browned appearance.
- Another suggestion is to place your baking pan on the middle rack in the oven, as the puff pastry needs to cook slowly.
- Once baked, portobello mushroom wellington must sit for about 5 minutes before serving because the filling is extremely hot.
- For an appetizer version, buy small portobello mushrooms and follow the exact directions for a bite-sized treat, but adjust the cooking time.
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- Ensure the mushroom filling is cooked and all the wine and moisture are removed before stuffing the mushroom caps.
- If making appetizer-sized mushrooms, adjust the cooking time. I like to cook them in mini muffin pans to prevent them from rolling around on a baking pan.
- The mushroom filling can be made beforehand and refrigerated until ready to stuff the mushrooms.
- If making this Wellington recipe beforehand, cover it tightly and store it in the refrigerator until ready to bake.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
