About This Recipe
This Portobello Wellington is my cozy, plant-forward version of the classic holiday roast — golden puff pastry wrapped around a savory mix of red wine mushrooms, lentils, toasted walnuts, and caramelized onions. It’s layered, hearty, and packed with umami — a showstopper that’s secretly simple once you break it down.
Why You’ll Love This Recipe
- Rich, elegant flavors made with everyday ingredients.
- Completely vegetarian (or vegan with a simple swap).
- Make-ahead friendly — perfect for stress-free hosting.
- Flaky pastry with a meaty, mushroom-packed center.
Ingredient notes
- Portobello mushrooms: Use large, firm caps — they act as the “steak.” Grill or roast before wrapping to prevent sogginess.
- Duxelles: The heart of the dish — finely chopped mushrooms cooked down with garlic, thyme, and red wine. Add lentils + walnuts for texture.
- Caramelized onions: Cook low and slow for sweetness; stir in spinach for color and balance.
- Puff pastry: Thawed and cold is key for clean layers. Use vegan pastry if desired.
- Dijon mustard: Adds brightness and ties all the flavors together.
How to Make It
- Prep the mushrooms: Brush with oil, season, and roast or grill until tender. Pat dry. (This step keeps the pastry crisp.)
- Cook the duxelles: Sauté shallot, garlic, and mushrooms in oil until dry and paste-like. Add red wine, reduce, then stir in lentils and walnuts. Cool completely before assembling.
- Caramelize the onions: Slowly cook red onions with salt until golden and jammy (25–30 min). Stir in chopped spinach to wilt.
- Assemble: Spread Dijon in the center of puff pastry, layer mushroom (gill-side up), duxelles, and onions. Fold, seal, and place seam-side down.
- Bake: Brush with egg wash or plant milk, score, and bake at 400°F for 20–25 min until golden and puffed.
Notes & Tips
- Make-ahead: The duxelles and onion filling can be made 1 day ahead — refrigerate until ready to assemble.
- Vegan option: Use plant milk instead of egg for the wash and vegan puff pastry.
- Flavor boost: Add a splash of balsamic to the onions or a spoonful of miso to the duxelles for extra umami.
- Serving idea: Slice and serve with mushroom gravy or a simple red wine reduction.
Serving ideas
- Roasted Carrots with Salsa Macha: The smoky heat of the salsa macha adds just the right contrast to the rich, buttery pastry.
- Roasted Carrots with Pepita Salsa: For a nutty twist, the pepita version adds crunch and depth without overpowering the Wellington’s savory filling.
- Kale Salad with Roasted Sweet Potatoes and Maple Dijon Dressing: A perfect balance of sweetness and acidity to brighten the plate.
- Apple Fennel Salad with Shallot Vinaigrette: Crisp and refreshing — it cuts through the richness of the puff pastry beautifully.
- Winter Green Salad with Grainy Mustard Vinaigrette and Garlic Croutons: Fresh, textured, and just the right amount of tang — it keeps the whole meal balanced and elegant.
Portobello Wellington with Red Wine Garlic Duxelles, Lentils, Walnuts & Caramelized Onions
This Vegetarian Wellington is rich, flaky, and full of flavor—layers of buttery puff pastry wrapped around red wine mushrooms, hearty lentils, and caramelized onions. It looks impressive enough for holidays but is surprisingly simple to pull together on a weeknight. Whether you serve it as a cozy dinner centerpiece or slice it up for guests, this is one of those recipes that feels fancy without the fuss. Save it now—you’ll want it on repeat.
Equipment
- 2 large skillet
- Parchement paper
Ingredients
For the portobellos
- 4 large portobello mushrooms stems removed
- 1 tbsp Wesson vegetable oil
- Salt + black pepper
For the duxelles
- 2 tbsp Wesson vegetable oil
- 1 small shallot or yellow onion, finely minced
- 3 cloves garlic finely minced
- 12 oz 350 g cremini or button mushrooms, finely chopped
- 1 tbsp fresh thyme leaves or ½ tsp dried
- ½ cup dry red wine
- ½ cup cooked green or brown lentils drained well
- ½ cup toasted walnuts finely chopped
- Salt + black pepper
For the caramelized onions + spinach
- 3 tbsp Wesson vegetable oil
- 3 medium red onions thinly sliced
- 1 tsp kosher salt
- 7 oz 200 g baby spinach, roughly chopped
For assembly
- 2 tbsp Dijon mustard
- 1 sheet puff pastry vegan if desired, thawed
- 1 egg or 2 tbsp plant milk, for vegan wash
Instructions
- Brush with 1 tablespoon Wesson vegetable oil, and season with salt and pepper.
- Grill or roast at 400°F (200°C) until tender, about 5–7 min per side. Pat dry.
- Heat 2 tbsp Wesson oil in a skillet. Add shallot and garlic, cook for 3–4 minutes.
- Stir in chopped mushrooms + thyme. Cook until the liquid evaporates and the mixture is paste-like, 10–12 minutes.
- Deglaze with red wine and reduce until syrupy (3–4 minutes).
- Stir in lentils and walnuts, then season with salt and pepper. Cook 2–3 min, then let cool.
- In a large skillet, heat three tablespoons of Wesson oil over medium-low heat. Add sliced red onions + 1 tsp kosher salt.
- Cook slowly, stirring, until deep golden brown and jammy, 25–30 min.
- Stir in the spinach and cook until just wilted (2–3 minutes). Remove from heat and cool.
- Roll out the puff pastry and spread Dijon mustard in the center.
- Layer grilled portobello cap (gill-side up), a spoonful of duxelles, and caramelized onion-spinach mixture.
- Fold pastry over into parcels, sealing seams underneath.
- Place seam-side down on parchment-lined tray. Brush with egg wash (or plant milk).
- Score tops for design. Bake at 400°F (200°C) for 20–25 min, until golden brown and puffed.
- Slice open to reveal layers. Serve with mushroom gravy or red wine reduction for extra richness.
Notes
How to Store
- Let the Wellington cool completely before storing.
- Wrap tightly in foil or transfer to an airtight container.
- Keep in the refrigerator for up to 3 days.
- For longer storage, freeze (whole or sliced) for up to 1 month.
- Oven (best method): Reheat at 375°F (190°C) for 15–20 minutes, or until the pastry is hot and crisp again.
- Air fryer: 350°F (175°C) for 6–8 minutes — great for individual slices.
- Avoid the microwave: It makes the pastry soggy, so use it only if you’re in a hurry (1–2 minutes max).
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨