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Mushroom Spinach Wellington Vegetarian Holiday Main

Mushroom spinach Wellington wraps a savory cremini mushroom and spinach filling in flaky puff pastry. Bake the two golden logs until crisp, then rest before slicing for a festive vegetarian main.
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Prep Time 30 minutes
Cook Time 1 hour 1 minute
Cooling and resting 48 minutes
Total Time 2 hours 19 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the mushroom-spinach filling
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil divided
  • 2 lb cremini mushrooms finely chopped
  • 10 oz baby spinach
  • 1 tbsp fresh thyme chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp Dijon mustard
  • 0.5 cup panko breadcrumbs
  • 0.5 cup walnuts finely chopped
For the pastry and egg wash
  • 1 package (17.3 oz) frozen puff pastry thawed in the refrigerator
  • 2 tbsp all-purpose flour for dusting
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish
  • 1 13x18-inch rimmed baking sheet

Method
 

Cook the filling
  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Transfer the onion mixture to a medium bowl.
  5. Add 1 tablespoon olive oil and half the mushrooms to the skillet.
  6. Cook for 8–10 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are browned.
  7. Transfer the mushrooms to the bowl.
  8. Add the remaining olive oil and mushrooms to the skillet.
  9. Cook for 8–10 minutes until browned and the liquid has evaporated.
  10. Return the first batch of mushrooms and the onion mixture to the skillet.
  11. Add the spinach by handfuls, along with the thyme, salt, and pepper.
  12. Cook for 4–6 minutes, stirring, until the spinach has wilted and the pan is dry.
  13. Remove the skillet from the heat and stir in the Dijon, panko, and walnuts.
  14. Spread the filling in a shallow layer in a 9x13-inch baking dish and refrigerate for 30–45 minutes, until completely cool.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Dust the work surface with the flour.
  4. Roll each pastry sheet into a 10x12-inch rectangle.
  5. Beat the egg with the water in a small bowl.
  6. Divide the cooled filling between the pastry sheets.
  7. Shape each portion into a 10-inch-long, 2 1/2-inch-wide strip down the center, leaving about 1 inch at each end.
  8. Brush the pastry edges with egg wash.
  9. Fold the long sides over the filling.
  10. Overlap and press the seam closed.
  11. Fold and pinch the ends.
  12. Place both logs seam-side down on the prepared baking sheet.
  13. Brush the tops with the remaining egg wash.
  14. Cut 3 small vents in each log.
  15. Bake for 30–35 minutes until the pastry is deeply golden and crisp.
  16. Rest for 10 minutes before slicing and serving.

Notes

For the best texture, make sure the filling is completely cool and the pan is dry before wrapping it in pastry. Refrigerate leftovers for up to 3 days; freezing is not recommended after baking. For a gluten-free version, use gluten-free puff pastry, panko, and flour.