What is wellington, you may wonder? Traditionally, Wellington refers to filet steak coated with pâté and duxelles, which is then 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.
When I want to make a fancy dinner and impress, I make vegan mushroom Wellington. Every Christmas, for the last few years, I served portobello Wellington as my main dish. My husband and kids love it!
Ironically, my twist on vegan mushroom Wellington is genuinely the most savory and fulfilling meal you will ever experience!
HOW TO CHOOSE PORTOBELLO MUSHROOMS
For example, when choosing portobello mushrooms, pick large ones similar in size. Since mushrooms shrink when cooked, if you buy the smaller ones, they aren't ample size for an entree.
By all means, choose smaller ones if you would like to serve more than one as an entree, or make mini ones to serve 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, which indicates freshness.
Next, please make sure the mushrooms do not have a slimy film, which means they are beginning to spoil. Last but not least, store mushrooms in the store's packaging or a paper bag to maintain freshness.
First, cooking the portobello mushrooms before stuffing and wrapping is the key to decreasing moisture in the mushroom.
If you cook the mushroom in the puff pastry raw, the fluid amount will destroy your puff pastry.
HOW TO CLEAN AND PREPARE THE PORTOBELLO MUSHROOMS
Although some experts suggest only clean mushrooms with a clean towel and no water, I can't entirely agree.
Because portobello mushrooms are delicate, be careful as you remove the stem. Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them.
Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
HOW AND WHY ARE THE GILLS REMOVED?
To remove the gills, turn the cap over to the open side, and carefully remove them by scraping the gills with a small spoon.
Then, make sure you use minimal water and a paper towel to pat dry. Even though the gills are edible, I think they produce a yucky brown residue that makes a mess of your plate.
Next, I cook the portobello mushrooms face down on a baking sheet lined with a silicone baking mat for 15 minutes at 350 degrees.
Not only will this reduce the moisture in the mushroom, but the mushrooms shrink, making it easier to size the puff pastry.
After precooking the portobello mushroom, lay them on a paper towel to absorb more moisture as they cool.
In the meantime, let's make the filling. The mushroom filling, which is easy to make, is simply onions, a shallot, garlic, vegetable broth, and dijon mustard.
The trick to the filling is to allow the onions to saute until translucent and then cook down the mushrooms and the remaining ingredients, adding vegetable broth and cooking it down until the mixture is thick.
As a result, there is little to no fluid left in the pan when finished.
Another plus about this vegan mushroom Wellington recipe is you can make the filling and precook the mushrooms ahead of time and place them in the refrigerator until you are ready to make the dish.
To stuff and wrap the vegan mushroom wellington, the filling must be cool to the touch.
Furthermore, the mushroom filling is delicate and savory and adds to the larger mushroom's flavor and the crunch of the puff pastry.
STUFFING THE PORTOBELLO WELLINGTON AND WRAPPING IN PUFF PASTRY
To begin stuffing the portobello mushrooms, you first have to roll out one sheet of vegan pasty dough.
If you are looking for an oil-free option, try my Oil-Free Pizza Dough or use a vegan pastry dough found in your grocery store's freezer section.
VEGAN STORE-BOUGHT PUFF PASTRY
- Wholly Wholesome Organic Pie Dough
- Pepperidge Farm Frozen Puff Pastry
- Orgran Gluten-free Pastry Mix
- Pampas Puff Pastry Sheets
- Jus-Rol Puff Pastry
Once the filling is cooled, take the precooked portobello mushroom, add enough filling to fill the mushroom, and pack it down.
Now, place the mushroom on the pastry to assess the size. Cut a piece of pastry dough with 2 inches of extra dough on all sides.
Then, place the dough on top of the stuffed mushroom cap and wrap the pastry dough, joining the four sides together underneath the mushroom.
For a little fun, depending on the occasion, I use a mini cookie cutter and cut shapes based on holidays or events.
For this particular vegan mushroom Wellington recipe, I chose a small heart. Again, this isn't necessary but fun.
Since pastry dough needs a type of "egg wash" for a brown and crispy crust, I used aquafaba (liquid from canned chickpeas). But you can also use plant milk as well.
BAKING VEGAN MUSHROOM WELLINGTON RECIPE
To avoid sticking, I always use a silicone baking mat or parchment paper.
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 needs to sit for about 5 minutes before serving because the filling is extremely hot.
Additionally, I served roasted potatoes, broccoli, and asparagus I roasted on the same pan while the vegan mushroom Wellington baked.
As a result, vegan mushroom Wellington is a beautiful, savory, yet healthy meal the whole family will enjoy!
I LOVE MUSHROOMS! IF YOU ARE A MUSHROOM LOVER, YOU WILL LOVE THESE RECIPES
Vegan Mushroom Wellington
Vegan Mushroom Wellington is filled with a savory mushroom pate, wrapped in a delicate puff pastry, and baked to perfection.
Ingredients
- 3 large Portobello Mushrooms
- 1 sheet Vegan Puff Pastry ( I found some at Whole Foods)
Mushroom Filling
- 8 ounces Baby Bellas or Other Mushrooms of Choice, diced
- 1/2 cup white onions, diced
- 1 large shallot, minced
- 1/4 cup White Wine (Optional)
- 1/2 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
- 1/8 cup aquafaba or almond milk (to brush on prior to baking)
Instructions
Prepare Portabello Mushrooms:
- Remove the stems gently, so 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 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.
*The reason you are partially cooking the mushrooms is to get the moisture out, so it does 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 Filling
- 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
- Take the puff pastry 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, so you can 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 allow to cool for 5 -10 minutes before serving.
- I served with roasted potatoes, broccoli, and asparagus.
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Nutrition Information
Yield
3 servingsServing Size
1Amount Per Serving Calories 154Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 844mgCarbohydrates 21gFiber 5gSugar 6gProtein 6g
Nutrition facts may not be 100% accurate.
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! 🙂