Every holiday dinner table needs a centerpiece, and our visually stunning and protein-packed mushroom Wellington will please omnivores and vegetarians alike.

Mushroom Wellington is a satisfying meatless recipe with rich flavors and a wonderful combination of textures. Its elegant presentation makes it ideal for special occasions like Thanksgiving and Christmas.

It’s easy to make with simple ingredients like lentils, mushrooms, and puff pastry. It’s a guaranteed crowd-pleaser, especially if served with our creamy mushroom gravy.

Mushroom wellington with lentils

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is mushroom Wellington?

Mushroom Wellington recipe with potatoes and rosemary

Imagine a rich, flavorful, savory filling infused with the rustic charm of aromatic herbs wrapped in crisp and flaky puff pastry.

Mushroom Wellington is a celebration for the eyes and the senses, and like our lentil loaf and stuffed butternut squash, the perfect main dish for a festive holiday meal or a cozy family dinner.

Our recipe is incredibly easy to make, with simple ingredients, and you can make the filling days ahead to get ahead for the big event.

Pair it with our mashed or roasted potatoes, mushroom gravy, stuffing, sautéed green beans, or roasted Brussels sprouts to make one of the most satisfying meat-free dinners.

It’s an excellent meatless alternative to beef wellington.

Mushroom Wellington video

Ingredients & substitutions for mushroom Wellington

Lentil wellington ingredients

Quantities are in the recipe box at the bottom of the page.

Flavor base

Make a tasty soffritto or flavor base with chopped onion, celery, garlic, carrot, and leek, gently fried in extra virgin olive oil for about 10 minutes.

This step allows the veggies to soften and develop a bouquet of flavors that will make your mushroom lentil delicious.

It’s a simple technique used in the best cuisines in the world – it’s called soffritto in Italian, sofrito in Spanish, and mirepoix in French) – and we strongly recommend it.

Herbs & Tomato Paste

Go for rosemary, sage, and thyme leaves to add rustic and charming aromas that everyone at your table will love.

You can use dried herbs or fresh herbs. Double the quantities in our recipe box below if you use fresh ones.

Substitute an Italian herb mix for rosemary, sage, and thyme. You can also use dried oregano, bay leaves, and marjoram.

Tomato paste adds a light red color to the Wellington and boosts the loaf’s umami.

Mushrooms

You can use white button mushrooms, brown mushrooms, fresh shiitake, cremini mushrooms, portobello mushrooms, oyster mushrooms, and most other fresh mushrooms.

Combine two or more mushroom varieties for a more interesting and nuanced flavor.

Lentils

You can use green or brown canned lentils, drained and rinsed with water.

You can also use dry lentils that you previously cooked in lightly salted boiling water for 20 to 30 minutes or until tender.

Here’s our guide on how to cook lentils to perfection, if you are interested.

Lentils are the best legume for mushroom Wellington because they have a meaty texture and hearty flavor.

Also, their small shape helps them stick together, making the loaf easy to slice.

Substitute black beans for lentils.

Rolled oats

Old-fashioned rolled oats help absorb the extra moisture the mushrooms release when baking in the oven, allowing the loaf to stay together and slice perfectly.

They also add a nice chewy bite.

Walnuts

Walnuts are often used in vegetarian ragùs and sauces because of their crunchy texture and nutty and earthy flavor.

Also, they add healthy fats that make this meal nutritionally balanced.

Soy sauce

Soy sauce is optional; however, we did several tests with and without soy sauce, and we prefer mushroom Wellington with soy sauce.

Why? Soy sauce adds a rich, savory flavor that salt alone can’t produce.

You won’t taste the soy sauce directly, but you’ll taste that umami flavor that will make your Wellington meaty and satisfying.

Substitute tamari or coconut aminos for gluten-free.

Salt and pepper

We use sea salt and freshly ground black pepper for a more persistent pepper aroma.

Puff pastry

We recommend a rectangular store-bought puff pastry roll between 9 and 13 ounces (250 to 350 grams).

You can choose a butter-based puff pastry sheet or, if you prefer, a vegan puff pastry sheet to make a vegan mushroom Wellington.

Substitute a gluten-free puff pastry to make this gluten-free.

You’ll also need heavy cream, milk, or dairy-free milk to brush the top of the pastry before baking it. We use soy milk.

We do this instead of brushing egg wash with beaten egg.

Mushroom wellington and how to serve it with potatoes and gravy

How to make mushroom Wellington

US cups + grams measurements in the recipe box at the bottom of the page.

Tip: the mushroom filling needs to cool down completely before you use it, so we recommend making it a few hours in advance or the day before.

1. Make the flavor base

Finely chop an onion, a rib of celery, a carrot, and 4 cloves of garlic, then cut the leek in half lengthwise, rinse the inside to remove dirt, and cut it into thin slices.

hand chopped carrot, onion, celery and leek

Heat 2 tablespoons of olive oil in a large frying pan, add the chopped and sliced veggies, and fry them on medium heat for 10 minutes or until they soften and sweat.

Add 1/2 cup of water if the pan gets too dry.

Tip: to speed things up, you can chop onion, celery, carrot, and garlic in a food processor. If you do so, pulse a few times until the veggies are coarsely chopped. Don’t process them too finely.

Mushroom Wellington flavor base in a blue skillet

Add 2 tablespoons of tomato paste, a teaspoon of rosemary and sage, and 1/2 teaspoon of thyme and stir on medium heat for 2 more minutes.

Tip: if you use fresh rosemary, sage, and fresh thyme, we recommend chopping the leaves before adding them to the pan.

tomato paste and chopped veggies in a skillet

2. Add the mushroom mixture

While the veggies cook, rinse and coarsely chop one pound of mushrooms (stems and gills included) with a sharp knife.

Note: can you do this with a food processor? Yes; however, hand-chopped mushrooms keep their shape and texture better than food-processed mushrooms.

chopped mushrooms and hand

Add chopped mushrooms, a can of drained and rinsed lentils, a cup of chopped walnuts, and 4 tablespoons of rolled oats.

Season with 2 tablespoons of soy sauce, a teaspoon of salt, and a few twists of black pepper, and cook on medium-high heat for 10-15 minutes, stirring often.

chopped mushrooms and lentils in skillet

Taste and adjust for salt, pepper, and herbs. You can add more soy sauce if you like a meatier and richer flavor.

At this stage, you should have a tasty mushroom filling with a coarse and compact texture. There should not be any liquid in the skillet.

Set it aside and let it cool down (about 1 hour)

Tip: if you want to speed this up, spread the mushroom filling on a baking sheet in an even layer.

Lentil and mushroom wellington filling

3. Shape and bake the Wellington

We are using a standard American half-sheet baking pan (18 x 13 inches with a 1-inch border or 45 x 33 x 2.5 cm) so you get an idea of the size of the loaf.

Preheat oven to 350°F or 180°C. Line the baking tray with parchment paper and arrange the puff pastry sheet on it.

If necessary, roll out puff pastry directly on parchment paper to create a rectangle of at least 12 x 8 inches (30 x 20 cm).

Make diagonal cuts on the side of the puff pastry sheet (about 1 inch / 2.5 cm wide).

Tip: if your puff pastry comes with parchment paper, discard the paper it comes with and use a fresh sheet of parchment paper.

If you use frozen puff pastry sheets, let them thaw at room temperature beforehand.

puff pasty on a baking tray

Arrange the mushroom filling in the center of the puff pastry, leaving some space at the margins. Then, press it down with a spoon or with your hands to compact it.

Mushroom wellington filling and dough with a hand

Fold in the cut strips to create a cross-hatch pattern and seal the mushroom filling.

Fold in one strip from the right, one from the left, one from the right, one from the left, and so on to cover the whole loaf.

Brush the top with heavy cream, milk, or plant milk.

Mushroom wellington with pastry puff and a brush with milk

Bake in the oven at 350°F or 180°C for about 30 minutes, until the mushroom wellington is golden brown.

Let it cool down briefly before cutting it with a serrated knife and serve with mushroom gravy.

Mushroom wellington served with potato wedges

Serving suggestions

Mushroom wellington and how to serve it with stuffing and gravy

Mushroom Wellington is an excellent meatless main dish to serve as a centerpiece meal for Thanksgiving, Christmas, or a special family dinner.

We recommend serving it with our creamy mushroom gravy on top and with one or two side dishes:

Tips

Mushroom filling: make it in advance so that it has time to cool down before you wrap it in puff pastry. You can even make it a day or two before.

Hand chopping vs. food processor: you can chop the veggies in the food processor, but if you do so, don’t overprocess them. We did blind tests, and our families preferred the Wellington with hand-chopped veggies because they keep their texture better.

Puff pastry: the easiest way to make this is with a refrigerated (not frozen) puff pastry that comes in a roll. Rectangular shape (not round) is best.

mushroom wellington with gravy and sautéed green beans

Storage & Make Ahead

Make ahead: we recommend making the mushroom filling ahead of time (from a few hours to a day in advance) so it has time to cool down before wrapping it in the puff pastry.

Refrigerator: you can store leftovers in the fridge for up to 4 days. The filling keeps very well. However, the puff pastry layer loses its flakey and crunchy texture.

Freezer: you can freeze mushroom lentil wellington for up to 3 months before baking it. Then, when you are ready to cook it, let it thaw in the fridge for at least 3 hours and bake as per instructions.

You can also freeze leftovers for up to 3 months. Let them cool down completely and transfer them to a freezer-friendly container.

Reheat: we reheat this in the microwave for a couple of minutes. You can also reheat it in a preheated oven at 350°F or 180°C for 10 minutes.

More Lentil Recipes

Get more flavor-packed legume recipes with these tasty lentil ideas:

  • Lentil bolognese (green lentils, carrot, celery, dry wine, soy sauce, Italian herbs).
  • Easy lentil curry (red lentils, coconut milk, turmeric, garam masala, curry, diced tomatoes).
  • Lentil pasta (cherry tomatoes, lentil, ditalini pasta, garlic, rosemary, tomato paste).
  • Italian lentil soup (brown lentils, carrots, leek, rosemary, leafy greens, vegetable broth).
  • Red lentil soup (red lentils, crushed tomatoes, garlic, cumin, rosemary).

More Thanksgiving recipes

Mushroom wellington with lentils on a baking tray

Mushroom Wellington

By: Nico Pallotta
5 from 20 votes
Every holiday dinner table needs a centerpiece, and our visually stunning and protein-packed mushroom Wellington will please omnivores and vegetarians alike.
Mushroom Wellington is a satisfying meatless recipe with rich flavors and a wonderful combination of textures. Its elegant presentation makes it ideal for special occasions like Thanksgiving and Christmas.
Prep Time: 15 minutes
Cook Time: 20 minutes
Baking: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 10 people
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium leek cut in half and thinly sliced
  • 1 large onion chopped
  • 1 large carrot chopped
  • 1 rib celery chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon rosemary dry or fresh chopped
  • 1 teaspoon sage dry or fresh chopped
  • ½ teaspoon thyme
  • 1 pound mushrooms
  • cans (15 oz each) lentils or 2 cups cooked lentils
  • 1 cup walnuts chopped
  • 2 tablespoons soy sauce
  • 4 tablespoons rolled oats
  • teaspoons salt more or less to taste
  • teaspoon black pepper
  • 10 to 14 ounces puff pastry refrigerated or frozen and thawed

Instructions 

FILLING

  • Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 medium leek (cut in half and sliced), 1 large onion, 1 large carrot, 1 rib celery, and4 cloves garlic (all chopped) and cook for 10 minutes, stirring often.
    chopped vegetables in a skillet
  • Add 2 tablespoons tomato paste, 1 teaspoon rosemary, 1 teaspoon sage, ½ teaspoon thyme and cook for 2 more minutes.
    tomato paste and chopped veggies in a skillet
  • Meanwhile, rinse and coarsely chop 1 pound mushrooms and add them to the pan. Add 1½ cans (15 oz each) lentils (drained and rinsed), 1 cup walnuts (chopped), 4 tablespoons rolled oats, then season with 2 tablespoons soy sauce, 1½ teaspoons salt, and ⅛ teaspoon black pepper.
    chopped mushrooms and lentils in skillet
  • Cook on medium heat for 15 minutes stirring occasionally and let cool down so you can handle it.
    At this stage you should have a tasty mushroom filling with a coarse and compact texture.
    Lentil and mushroom wellington base

WELLINGTON

  • Preheat oven to 350°F or 180°C. Line baking tray with parchment paper and arrange puff pastry sheet on it to create a rectangle of at least 12 x 8 inches (30 x 20 cm).
    Make diagonal cuts on the side of the puff pastry sheet (about 1-Inch / 2.5 cm wide).
    puff pastry sheet cut with a knife
  • Arrange mushroom filling in the center leaving some space at the margins and compact it with your hands or with a spoon.
    Mushroom wellington filling and puff pastry with a hand
  • Fold in the strips to create a cross-hatch pattern and wrap the filling.
    Brush top with plant milk or heavy cream.
    Mushroom wellington with puff pastry and a brush with milk
  • Bake at 350°F or 180°C for about 30 minutes. It should be golden on top.
    Mushroom wellington served with potato wedges
  • Let it cool down 5 minutes, then cut it with a serrated knife. We recommend serving it with mushroom gravy.
    Mushroom wellington and gravy on a white plate

Video

Mushroom Wellington (vegetarian main dish)

Notes

Nutrition information is an estimate for 1 portion of mushroom wellington out of 10 portions.
STORAGE & MAKE AHEAD
Make ahead: we recommend making the mushroom filling ahead of time (from a few hours to a day in advance) so it has time to cool down before wrapping it in the puff pastry.
Refrigerator: you can store leftovers in the fridge for up to 4 days. The filling keeps very well. However, the puff pastry layer loses its flakey and crunchy texture.
Freezer: you can freeze mushroom lentil wellington for up to 3 months before baking it. Then, when you are ready to cook it, let it thaw in the fridge for at least 3 hours and bake as per instructions.
You can also freeze leftovers for up to 3 months. Let them cool down completely and transfer them to a freezer-friendly container.
Reheat: we reheat this in the microwave for a couple of minutes. You can also reheat it in a preheated oven at 350°F or 180°C for 10 minutes.
ALSO ON THIS PAGE

Nutrition

Calories: 439kcal, Carbohydrates: 46g, Protein: 16g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 679mg, Dietary Fiber: 14g, Sugar: 4g, Vitamin A: 1440IU, Vitamin B6: 0.4mg, Vitamin C: 7mg, Vitamin E: 1mg, Vitamin K: 16µg, Calcium: 54mg, Folate: 230µg, Iron: 5mg, Manganese: 1mg, Magnesium: 81mg, Zinc: 3mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




13 Comments

  1. 5 stars
    Amazing!!! I really want to try this, as I am expanding my culinary skills since I have stopped eating meat, however I don’t eat mushrooms 🙁 is there something I could replace it with??? Thank you so so much!!

    1. I Lucie,

      thanks for your message 🙂
      You have several options. You can replace the mushrooms with finely chopped or grated eggplant.
      That would give it a similar texture. Make sure to cook the filling well as eggplants can be watery.
      Canned jackfruit would also work. Drain it and rinse it well, then pull it apart with your hands and cook it in the sauce.

      Another option is to use our lentil loaf recipe (without the ketchup topping) and use it as a filling for the wellington. The lentil loaf includes an egg, not sure if you eat eggs.

      I hope this helps.
      Let me know if you have any other questions.
      Best,
      Nico

  2. This is a great recipe. I made a couple tweaks, I added 2 tablespoons of nutritional yeast, used a good handful of fresh sage leaves and sprinkled sesame seeds on top before baking. My partner will be eating the rest for his lunches this week, loved it. Thank you ☺️

    1. It’s our pleasure, Tricia – I’m so happy that you and your husband liked it.

      Thank you so much for your comment and review. Kindest,

      Louise

  3. 5 stars
    My family of grown men loved this! Yes, it does take some time to chop and cook all of the filling. I definitely recommend doing it the night before!

    1. I’m so happy everyone enjoyed it, Shelley. Thank you for your valuable feedback, and for taking the time to rate the recipe 🎉

      All the best,

      Louise

  4. 5 stars
    10 out 10 would recommend! I split the batch and made 2 small ones and froze them both. It traveled with us to family four hours away, thawing along the way and I popped in the oven there and it was perfect. Will be eating the other soon for Sunday dinner. 🙂

    1. Fantastic, Stacey!

      What a great tip for for a freezer meal/meal prep-friendly dinner!

      Thanks so much for your tips and for your feedback, we really appreciate it.

      Kindest,
      Louise

  5. 5 stars
    I love all your recipes ❤️❤️❤️
    What I really appreciate is that they always turn out amazing… My husband and my girls love them too…
    I am a very grateful mum🙏🙏🙏
    Thank you so much 💐
    Keep up with your excellent and much appreciated work😘

    1. Erika, that’s amazing – I’m so happy you and your family can enjoy these recipes together.
      Thank you for your heartwarming comment, and for following along ❤️
      All the best,
      Louise