Description
A savory and hearty Vegetarian Mushroom Wellington filled with a rich mixture of mushrooms, herbs, and spices, wrapped in flaky puff pastry.
Ingredients
Scale
- 1 sheet of puff pastry
- 500g mushrooms, finely chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 200°C (400°F).
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add the chopped mushrooms and cook until they release their moisture and become golden brown.
- Stir in the spinach, thyme, rosemary, salt, and pepper, and cook for an additional 2-3 minutes.
- Remove the mixture from heat and let it cool.
- Roll out the puff pastry on a floured surface and place the mushroom mixture in the center.
- Fold the pastry over the filling and seal the edges.
- Brush the top with egg wash if using.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a vegan version, skip the egg wash or use a plant-based alternative.
- Feel free to add other vegetables or nuts for added texture.
- Serve with a side of gravy or salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg