2 large portabello mushrooms

4 closed cup mushrooms finely chopped

4 tablespoons ricotta

300g puff pastry

1 tablespoon chopped fresh thyme leaves

1 shallot finely chopped

1 egg beaten in a mug

A little plain flour to dust the work surface

A handful of your favourite salad leaves to accompany



Easy mushroom wellington

preparation 5 mins • you cook for 15 mins • total time 45 mins

Serves 2

Watch a 30 second preview of my cook-along video below

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This is a great vegetarian dish that's easy to do, tastes great and looks really fantastic. In that lovely puff pastry parcel is a large portabello mushroom stuffed with a mix of chopped mushrooms, ricotta and fresh thyme. The fragrant thyme perfumes a dish that's bound together by creamy ricotta. Whether you're vegetarian or not, try this and you wont be disappointed. 

Frying pan/wok to cook the chopped mushrooms

Baking tray

Small mixing bowl

Rolling pin

Spoons to stir and mix


Before you start, preheat your oven to 200c. Have all of the ingredients ready as above with space cleared on your work surface to roll out the pastry. Put your frying pan/wok on a high heat with the chopped mushrooms, shallot and thyme alongside. Now click here!


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Preheat your oven to 200c. Put your frying pan/wok onto a high heat and when hot, add a teaspoon of oil. Swirl the oil around the pan before adding the chopped mushrooms, shallot & thyme. Add a good pinch of salt & pepper, stir and reduce the heat to medium and leave to cook for 4 minutes whilst you roll out the puff pastry.

Cut the pastry block in half, lightly dust the work surface and then gently start rolling out one of the halves of pastry. Roll it out in a rough circle or square until the pastry is nice and thin, and large enough to easily wrap over one of the mushrooms.
After 4 minutes remove the mushrooms from the pan to your small mixing bowl. Add in 4 tablespoons of ricotta and mix thoroughly together. Lightly season the underside of the portabello mushrooms and then spoon the mix on top, before spreading and pressing slightly with the back of your spoon.

Place a stuffed mushroom into the centre of your rolled pastry, mix side up.

Bring one of the sides of pastry up and over to cover the mushroom. Do the same with another flap of pastry and by now the mushroom should be completely covered.

As the mushroom is now covered, we don't want any more overlapping layers of pastry, so simply cut away the excess pastry still on the work surface, leaving just enough to fold over and cover the side of the mushroom.

Fold the newly trimmed flap over so you have a neat parcel. Pinch the joins together lightly but don't worry too much as the folds will be on the bottom. Turn the parcel upside down and set aside. Repeat the process of rolling out the pastry and doing the folds as above for the other half of pastry and the other mushroom.
Place the parcels onto a baking tray and then score lines horizontally and vertically across the parcels using the weight of the knife to gently make the lines.

Lastly brush the parcels with beaten egg and bake in the oven for 25 minutes. To serve, place one whole on a plate with a nice salad for a main course, or cut in half for a starter.

I hope that you enjoy it.


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