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Portobello Mushroom Wellington [Vegan]

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This recipe is gorgeous and hearty! Earthy mushrooms and spinach are enfolded in a tender golden flaky crust- its truly a show-stopper!

Portobello Mushroom Wellington [Vegan]

This Recipe is :

Dairy Free Vegan

Cook Time



  • 4 large portobello mushrooms
  • 3 large onions
  • 1 tablespoon olive oil
  • 10 1/2-ounces baby spinach
  • 4 sprigs of thyme
  • 2 vegan puff pastry sheets
  • 1 tablespoon Dijon mustard
  • Salt and pepper taste
  • 1 tablespoon almond milk
  • 1/2 teaspoon maple syrup


  1. Preheat the oven to 390°F.
  2. Place a large frying pan over low to medium-heat. Add 1/2 tablespoon of olive oil and the onion. Reduce the heat to low.
  3. Add some salt and pepper. Cook for 15-20 minutes until the onions are golden brown.
  4. Remove the onions from the pan and return the pan from to heat.
  5. Add the baby spinach and cook until wilted. Remove the pan and take out the spinach to cool.
  6. Increase the heat to medium-high and return the pan. Add in the rest of the olive oil and place the mushrooms top-side down.
  7. Cook until lightly golden for about five minutes before turning over and cooking for another five minutes.
  8. Remove from the heat and drain on paper towel top side up as they will release liquid while they cool.
  9. Transfer the onions, spinach, and mushrooms to the refrigerator and cool completely.
  10. Place a sheet of parchment paper on the baking tray and place one puff pastry sheet on it. Spread half of the onion over the middle third of the pastry. Leave an extra 3/4-inch border at the edge of the pastry.
  11. Top this with half of the spinach.
  12. Then, spread the dijon mustard over the mushrooms and season well with salt and pepper.
  13. Place the mushrooms over the spinach and top the mushrooms with thyme, the remaining spinach, and the remaining onions.
  14. Very carefully put the second puff pastry over the top of the mushroom mixture and press down to seal the edges. Gently make a few holes in the pastry with a fork.
  15. To make the vegan egg wash whisk milk and maple syrup together in a bowl. Very lightly coat with the wash.
  16. Bake the pastry in the oven for 30-35 minutes or until golden and flakey.





Flavorful food to inspire beginner vegan cooks. Lace and Coco is a food blog dedicated to healthy and delicious homemade vegetarian cooking. I started this blog to help and inspire those who find it difficult to cook vegetarian food.



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