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Spinach Mushroom Wellington - AI-generated editorial food image for Dishvera

Spinach Mushroom Wellington

Mushrooms and spinach wrapped in crisp puff pastry make a festive vegetarian centerpiece.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 333
Ingredients Method Notes

Ingredients
  

  • 2 tbsp 30 ml olive oil
  • 1 1/2 lb 680 g cremini mushrooms, finely chopped
  • 1 medium onion about 150 g, finely diced
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 5 oz 140 g baby spinach
  • 1 tbsp 15 g Dijon mustard
  • 1 sheet puff pastry about 9 oz (255 g), thawed
  • 1 large egg beaten
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat oil in a wide skillet. Cook mushrooms and onion over medium-high heat for 12 to 15 minutes, until the liquid evaporates.
  2. Add garlic, thyme, salt, and pepper for 1 minute. Add spinach and cook until dry. Cool completely, then stir in mustard.
  3. Heat the oven to 400°F (205°C). Place the filling down the center of the pastry, fold it over, and seal the seam and ends. Set seam-side down.
  4. Brush with beaten egg, cut three small steam vents, and bake for 35 to 40 minutes until deeply golden. Rest for 10 minutes before slicing.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Timing: the 80-minute base estimate includes about 30 minutes of preparation, up to 40 minutes in the oven and 10 minutes of resting. Add the time needed for the cooked mushroom and spinach filling to cool completely before wrapping; that cooling time varies and is not included in the 80-minute estimate. Do not wrap a warm filling to fit the clock.