This Vegan Mushroom Wellington is a total showstopper!
It’s got big, juicy portobello mushrooms wrapped in a layer of garlicky herbed mushroom filling, all tucked inside crispy, golden puff pastry.
It feels fancy, but it’s actually pretty simple to make.
Whether you’re making dinner for guests or just want something cozy for a weekend night, this one hits the spot every time.
Plus, it smells amazing while it bakes.
Why I Love This Recipe
I first made this when I needed something special for a holiday dinner that didn’t involve meat. It turned out better than I imagined, and now it’s a go-to whenever I want something hearty, warm, and a little elegant without being fussy.
- It’s rich, savory, and satisfying
- Looks impressive but uses basic store-bought puff pastry
- Full of deep, earthy flavors from mushrooms, garlic, and herbs
- Totally vegan, no substitutions needed
- Pairs perfectly with roasted veggies or a simple salad
What You’ll Need
- 4 large portobello mushrooms, stems removed, gills scraped
- 1 tablespoon olive oil (for brushing mushrooms)
- Salt and pepper, to taste
- 1 tablespoon vegan butter
- 1 tablespoon olive oil (for sautéing)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup walnuts, chopped
- 1/2 cup breadcrumbs
- 1 sheet vegan puff pastry, thawed
- 2 tablespoons plant-based milk (for brushing)
- Optional: extra thyme for garnish
Pro Tips
- Let the puff pastry fully thaw before working with it so it doesn’t crack.
- Scrape out the gills of the mushrooms so the filling doesn’t get soggy.
- Use parchment paper to make transferring and baking easier.
- Chill the filled pastry in the fridge before baking for better puff.
- Slice it with a serrated knife for clean edges.
Tools Required
- Sharp knife
- Cutting board
- Skillet
- Spatula
- Baking sheet
- Parchment paper
- Pastry brush
- Spoon or small spatula for spreading
Substitutions and Variations
- Swap portobellos for smaller mushrooms chopped finely
- Use pecans or sunflower seeds instead of walnuts
- Gluten-free breadcrumbs and pastry make it GF-friendly
- Add spinach or sautéed kale to the filling for extra greens
- Use store-bought vegan pesto instead of the herb mixture for a shortcut
Make Ahead Tips
You can make the mushroom filling 1–2 days in advance and store it in the fridge. Just let it cool completely before wrapping in the pastry. You can also assemble the whole Wellington, wrap it in parchment, and chill it for up to 24 hours before baking.
How to Make Vegan Mushroom Wellington
Serves: 4–6
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour
Step 1: Roast the Portobello Mushrooms
Step 2: Sauté the Aromatics
In a skillet, melt 1 tablespoon vegan butter with 1 tablespoon olive oil. Add 1 diced onion and 2 minced garlic cloves. Sauté until softened and golden, about 5–7 minutes.
Step 3: Add Herbs, Soy Sauce, and Balsamic
Add 1 teaspoon chopped fresh thyme, 1 teaspoon chopped rosemary, 1 tablespoon soy sauce, and 1 tablespoon balsamic vinegar to the onion mix. Stir and cook for 2 more minutes.
Step 4: Add Walnuts and Breadcrumbs
Stir in 1/2 cup chopped walnuts and 1/2 cup breadcrumbs. Mix everything together until it forms a thick, scoopable mixture. Cook for 1 more minute and let it cool.
Step 5: Wrap the Filling in Puff Pastry
Lay out 1 thawed sheet of vegan puff pastry on parchment paper. Spoon half the filling in a strip down the middle. Place the roasted mushrooms on top, then add the rest of the filling. Fold the pastry over the top and seal the edges.
Step 6: Seal and Score the Pastry
Fold over the sides of the pastry, seal the edges by pressing with a fork, and score the top with light diagonal slits. Brush with 2 tablespoons plant-based milk for a golden crust.
Step 7: Bake the Wellington
Transfer to a baking sheet and bake at 400°F (200°C) for 30–35 minutes, or until golden brown and crispy. Let it rest for 10 minutes before slicing.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to keep the crust crispy. Avoid microwaving if you can — it makes the pastry soggy.
Why This Recipe Works (Quick Science)
Mushrooms are full of umami, the savory flavor that makes food taste rich and meaty. Roasting them first concentrates their flavor and keeps the pastry from getting soggy. The puff pastry rises in the oven thanks to the layers of fat and dough — brushing with plant milk helps it brown beautifully even without eggs.
Common Mistakes
- Not drying mushrooms — moisture makes the pastry soggy
- Overstuffing — makes it hard to seal and can tear the pastry
- Skipping the chill — chilling before baking helps the pastry puff evenly
- Cutting too soon — it needs a few minutes to set after baking
What to Serve With
- Roasted carrots or green beans
- A simple arugula salad with lemon vinaigrette
- Garlic mashed potatoes
- Vegan gravy
- Cranberry sauce for a holiday touch
FAQ
Can I use homemade puff pastry?
Yes, but store-bought is way easier and still delicious.
What if I don’t have breadcrumbs?
You can use crushed crackers, oats, or cooked rice as a filler.
Can I freeze it?
Yes — freeze it unbaked and wrapped tightly in parchment and foil. Bake from frozen, just add 10 more minutes.
Is this gluten-free?
Only if you use gluten-free puff pastry and breadcrumbs. Check your labels!
Can I prep this ahead?
Definitely. Assemble and chill up to a day before baking.
Now go make it, slice into that golden crust, and enjoy all the cozy, savory goodness. And don’t forget to come back and tell me how it turned out — I’d love to hear how yours came out!