Vegetarian Thanksgiving Dinner Mushroom Wellington
Vegetarian Thanksgiving Dinner Mushroom Wellington is a stunning centerpiece that combines flaky puff pastry with a rich filling of earthy mushrooms, fresh herbs, and nutritious spinach. This delightful dish not only captivates the senses with its aroma and presentation but also provides a satisfying experience for both vegetarians and meat-lovers alike. Perfect for holiday gatherings, this mushroom Wellington is easy to prepare and can be customized to highlight seasonal ingredients, making it a versatile choice for any festive table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
- 1 lb mixed mushrooms (cremini, shiitake, portobello)
- 1 sheet puff pastry (thawed)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 cups fresh spinach (sautéed until wilted)
- 1/2 cup walnuts (chopped)
- 2 tsp olive oil
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh rosemary (chopped)
- Salt and pepper to taste
- 1 egg (beaten) or almond milk for vegan option
Instructions
- Prepare your ingredients by finely chopping the mushrooms, onion, garlic, spinach, and walnuts.
- In a large skillet over medium heat, add olive oil. Sauté onions until translucent. Add garlic and cook for an additional minute before adding mushrooms. Cook until golden brown.
- Stir in sautéed spinach and chopped walnuts, mixing well. Season with thyme, rosemary, salt, and pepper. Remove from heat and cool slightly.
- On a floured surface, roll out the puff pastry into a rectangle large enough to encase the filling.
- Spoon the cooled mushroom mixture onto the center of the pastry. Fold over each side carefully and pinch seams shut.
- Preheat oven to 400°F (200°C). Place the Wellington on a lined baking sheet. Brush with egg wash or almond milk.
- Bake for 25-30 minutes until golden brown. Let cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Ensure all moisture evaporates from the mushroom filling to avoid sogginess. Feel free to substitute mushrooms with seasonal vegetables like butternut squash or add cheese for extra flavor. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F until warmed through.