Make your own Mini Mushroom Wellingtons

Mini Mushroom Wellingtons

By Renate Engelbrecht

Thu, May 20

For me, May equals teatime lounging and Mini Mushroom Wellingtons. It’s a month of getting cosy and preparing for the real winter days that are coming. That’s why teatime lounging seemed like such a good theme to go with this month and considering the fact that we’re also trying to stay healthy (now more than ever), some teatime treats with some natural, mushroom-inspired goodness are certainly in order.

As per usual, I’ve teamed up with the South African Mushroom Farmers’ Association to bring you one of the most delectable recipes for mushroom-inspired teatime treats: Mini Mushroom Wellingtons. So, when can I come over?


Mini Mushroom Wellingtons

Makes 8


8 large Portobello mushrooms
1 tbsp olive oil
Few thyme sprigs, leaves picked
400g baby spinach
100g feta cheese
2 shallots, finely chopped
4 garlic cloves, grated
4 sheets ready-rolled puff pastry
1 egg, beaten
Salt & pepper


Preheat the oven to 200°C. Arrange the portabello mushrooms on a rack on top of a baking tray (domed side up) and brush each one with oil. Sprinkle with thyme and season according to taste. Roast for 5-7 minutes until tender when tested with a knife. Drain on kitchen paper and let it cool.

In a large frying pan, add a drizzle of olive oil and cook the garlic and shallots for a few minutes. Add the spinach and cook down. Season well. Scoop the mixture onto a chopping board and roughly chop up the spinach. Allow to cool. Add the feta and mix well.

Line a large baking tray with baking paper. On a lightly floured surface, cut the four pastry sheets into 4 equal squares. Divide the spinach mixture between 8 squares. Add a Portobello mushroom (domed side up) and press down. Brush the pastry’s borders with beaten egg and put their pastry lids on, carefully pushing down around the sides. Press the edges to seal, then crimp with a fork. Trim the edges to neaten, and brush all over with egg. Cut a hole on top of each and then transfer them onto baking trays and chill for 20 minutes.

Turn up the oven to 220°C. Cook the wellingtons for 25 minutes until golden. Serve with a green salad and some fresh thyme.

P.S. Check out my May theme, Teatime & Lady Lounging here.



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