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4.65 from 14 votes

Vegan Mushroom Wellington

Vegan Mushroom Wellington is filled with a savory mushroom pate, wrapped in a delicate puff pastry, and baked to perfection.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entrees
Cuisine: American
Diet: Vegan
Servings: 3 servings
Calories: 986kcal


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
  • cup aquafaba or almond milk to brush on prior to baking


Prepare Portabello 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 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.



  1. I always use a silicone baking mat or parchment paper to avoid sticking.
  2. Use aquafaba, plant milk, or an egg replacement to brush the surface of the dough to get a browned appearance.
  3. Another suggestion is to place your baking pan on the middle rack in the oven, as the puff pastry needs to cook slowly.
  4. Once baked, portobello mushroom wellington needs to sit for about 5 minutes before serving because the filling is extremely hot. 
  5. For an appetizer version, buy small portobello mushrooms and follow the same directions for a bite-sized treat.


Calories: 986kcal | Carbohydrates: 87g | Protein: 17g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.01g | Sodium: 1081mg | Potassium: 810mg | Fiber: 6g | Sugar: 8g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 6mg