Description
Delight in this vegetarian mushroom Wellington featuring flaky pastry wrapped around a rich, savory filling. Perfect for impressing guests at any occasion.
Ingredients
Scale
- 1 package (17.3 oz) frozen puff pastry, thawed
- 2 cups cremini and shiitake mushrooms, finely chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 2 tbsp olive oil
- 3 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, add olive oil. Sauté diced onions until translucent.
- Add chopped mushrooms, garlic, and thyme; cook until tender and moisture has evaporated (about 10 minutes).
- Stir in fresh spinach; season with salt and pepper until wilted. Remove from heat and let cool slightly.
- Roll out the thawed puff pastry into a rectangle on a floured surface.
- Spread Dijon mustard evenly over one side of the pastry.
- Place the cooled mushroom mixture on top of the mustard-covered pastry and fold it over to seal well.
- Brush the top with an egg wash or milk for shine.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg