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.
4 servings
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).