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Portobello Mushroom Wellington Recipe


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Portobello Mushroom Wellington

Portobello mushrooms, onions, and spinach baked in a puff pastry.

Portobello Mushroom Wellington recipe

Servings: 4
Total Time: 2 hours
Recipe by: Frankie


1 TBSP unsalted butter
3 TBSP olive oil plus extra
4 large portobello mushrooms, stemmed and gills scraped
salt and pepper
2 large onions, chopped
5 ounces fresh baby spinach
2 medium garlic cloves, minced
2 TBSP fresh chopped parsley
1 sheet puff pastry, thawed
1 tsp Dijon mustard
1 egg
1 TBSP milk


1. Melt the butter with the oil in a large non-stick skillet over medium-high heat.

2. Lay the portobellos top side down in the pan and generously season with salt and pepepr. Cook until golden brown, about 4 minutes per side. Transfer the portobellos to a paper towel lined plate top side up to allow and excess moisture to drain.

3. Keep the heat at medium-high and add a little more oil if necessary, add the onions to the pan along with 1/4 tsp salt. Cook the onions, stirring occasionally, until well browned, about 15 minutes.

4. Add the spinach, garlic, and parsley to the pan with the onions and cook, stirring occasionally, until the spinach has wilted, about 2 minutes. Transfer the onion and spinach mixture to a bowl and set aside to cool, about 10 minutes.

5. Lay your pastry sheet out flat lengthwise on a large piece of plastic wrap. Spread HALF the onion mixture on the pastry sheet leaving a 2-inch edge all around. Overlap the portobellos down the center top side up then brush the Dijon mustard on the top of the portobellos. Spread the remaining onion mixture on top.

6. In a small bowl whisk the egg with the milk. Brush the edges of the pastry sheet with some of the egg mixture.

7. Carefully fold one of the long sides of the pastry dough over top of the filling, fold the other long side over top so it overlaps the first side (you'll probably need to stretch it a bit but be careful not to rip it). Fold the short sides of the pastry sheet up on top. Brush all over with the egg mixture. Carefully flip over so all the seams are on the bottom and brush that side with egg mixture.

8. Wrap the pastry with plastic wrap and refrigerate for 10 minutes or until ready to bake (up to 24 hours).

9. Preheat oven to 400°F and line a baking sheet with parchment paper.

10. Remove the pastry from the fridge, unwrap and place on the baking sheet seams side down. Cut a few thin slits in the top to allow steam to escape.

11. Bake in the preheated oven for about 40 minutes or until golden brown.

12. Take out of the oven and allow to cool for 10 minutes then slice and serve.

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Portobello Mushroom Wellington


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