Portobello and Spinach Vegan Wellington
This vegan Wellington is a showstopping dish that's perfect for any special occasion. The portobello mushroom is stuffed with a flavorful filling of spinach, walnuts, and cranberries, then wrapped in a flaky puff pastry crust. The result is a delicious and elegant dish that will impress your guests.
The Wellington is a classic dish that is typically made with beef. However, this vegan version is just as delicious, and it's much easier to make than you might think. The key to this recipe is to use a large portobello mushroom as the base. This gives the Wellington a sturdy structure and a meaty flavor. The filling is made with a combination of spinach, walnuts, cranberries, and vegan cream cheese. This combination of ingredients is flavorful and satisfying. The puff pastry crust is the perfect finishing touch, and it gives the Wellington a golden brown crust and a flaky interior. I first developed this recipe a few years ago when I was looking for a vegan alternative to the traditional beef Wellington. I experimented with a few different ingredients and techniques, and I finally came up with this recipe. I've served it to many people over the years, and it's always been a hit. I hope you enjoy it as much as I do!
Portobello and Spinach Vegan Wellington Portobello and Spinach Vegan Wellington Portobello and Spinach Vegan Wellington Portobello and Spinach Vegan Wellington
Prep time: 20 | Cook time: 30 | Serves: 4
Ingredients
  • 1 large portobello mushroom
  • 1 cup fresh spinach
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup vegan cream cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Remove the stem from the portobello mushroom and finely chop it.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the chopped portobello mushroom stem and cook until softened, about 5 minutes.
  5. Add the spinach to the skillet and cook until wilted, about 2 minutes.
  6. Remove the skillet from the heat and stir in the walnuts, cranberries, vegan cream cheese, salt, and pepper.
  7. Spoon the filling onto the portobello mushroom cap.
  8. Place the portobello mushroom on a baking sheet lined with parchment paper.
  9. Unfold the puff pastry sheet and place it over the portobello mushroom.
  10. Trim the excess pastry and tuck it under the edges of the mushroom.
  11. Brush the pastry with olive oil and bake for 25-30 minutes, or until the pastry is golden brown and the filling is hot.
  12. Let the Wellington cool for a few minutes before slicing and serving.
Why It Works
  • The large portobello mushroom provides a sturdy base for the Wellington and a meaty flavor.
  • The combination of spinach, walnuts, cranberries, and vegan cream cheese is flavorful and satisfying.
  • The puff pastry crust gives the Wellington a golden brown crust and a flaky interior.