Description
Indulge in the warm and savory experience of Juicy Vegan Mushroom Wellington, a stunning dish that features a flaky puff pastry enveloping a rich filling of mixed mushrooms, fresh herbs, and aromatic spices. Perfect for cozy dinners or festive gatherings, this vegan centerpiece will wow both plant-based eaters and meat lovers alike. With its enticing aroma and delightful texture, each bite promises to be a memorable culinary adventure.
Ingredients
Scale
- 1 lb mixed mushrooms (cremini, shiitake, portobello)
- 1 sheet puff pastry (thawed)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 2 cups fresh spinach (chopped)
- 2 tbsp fresh thyme (chopped)
- 1 tbsp fresh rosemary (chopped)
- 2 tbsp balsamic vinegar
- 1/2 cup low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, add a splash of vegetable broth. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and mixed mushrooms; cook until softened and moisture evaporates.
- Stir in chopped spinach, thyme, and rosemary. Cook until spinach wilts (about 2 minutes). Add balsamic vinegar and season with salt and pepper; remove from heat.
- On a floured surface, roll out the thawed puff pastry into a rectangle. Place the mushroom mixture along the center lengthwise.
- Fold the pastry over the filling from both sides, sealing tightly. Place seam-side down on the baking sheet.
- Brush with vegetable broth or plant-based milk for shine. Bake for 30-35 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg