Although some experts suggest only clean mushrooms with a clean towel and water, I can’t entirely agree.

Because portobello mushrooms are delicate, be careful as you remove the stem. Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to clean them.

Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.

HOW AND WHY ARE THE GILLS REMOVED?

Turn the cap over to the open side to remove the gills and carefully by scraping the gills with a small spoon.

Then, make sure you use minimal water and a paper towel to dry.  Even though the gills are edible, I think they produce a yucky brown residue that makes a mess of your plate.

Next, I cook the portobello mushrooms face down on a sheet lined with a silicone baking mat for 15 minutes at 350 degrees.

Not only will this reduce the moisture in the mushroom, but the mushrooms shrink, making it easier to size the puff pastry.

After precooking the portobello mushroom, lay them on a paper towel to absorb more moisture as they cool. 

In the meantime, let’s make the filling. The mushroom filling is easy to make; it is simply onions, a shallot, garlic, vegetable broth, and dijon mustard.

The trick to the filling is to allow the onions to saute until translucent and then cook down the mushrooms, and the remaining ingredients are cooked down until the mixture is thick.

As a result, there is little to no fluid left in the pan when finished. 

Another plus about this vegan mushroom Wellington recipe is you can make the filling and precook the mushrooms ahead of time and place them in the refrigerator until you are ready to make the dish.

First, make sure the filling is cool before stuffing and wrapping the vegan mushroom wellington. 

Furthermore, the mushroom filling is delicate and savory and adds to the larger mushroom’s flavor and the crunch of the puff pastry. 

STUFFING THE PORTOBELLO WELLINGTON AND WRAPPING IN PUFF PASTRY

To begin stuffing the portobello mushrooms, roll out one sheet of oil-free pasty dough.

If you are looking for an oil-free option, try my Oil-Free Pizza Dough or use a vegan pastry dough found in your grocery store’s freezer section. 

VEGAN STORE-BOUGHT PUFF PASTRY

Once the filling is cooled, take the precooked portobello mushroom, add enough filling to fill the mushroom, and pack it down. 

Now, place the mushroom on the pastry to assess the size. Next, cut a piece of pastry dough with 2 inches of extra dough on all sides.

Then, place the dough on the stuffed mushroom cap and wrap the pastry dough, joining the four sides underneath the mushroom.

Depending on the occasion, I use a mini cookie cutter and cut shapes based on holidays or events for a bit of fun.

For this particular vegan mushroom Wellington recipe, I chose a small heart. But, again, this isn’t necessary but fun. 

Since pastry dough needs an “egg wash” type for a brown and crispy crust, I used aquafaba (liquid from canned chickpeas). But you can also use plant milk as well. 

BAKING VEGAN MUSHROOM WELLINGTON RECIPE

Tips

• I always use a silicone baking mat or parchment paper to avoid sticking.
• Another suggestion is to place your baking pan on the middle rack in the oven, as the puff pastry needs to cook slowly.
• Once baked, portobello mushroom wellington needs to sit for about 5 minutes before serving because the filling is extremely hot. 

• Additionally, I served roasted potatoes, broccoli, and asparagus on the same pan while the vegan mushroom Wellington baked.

As a result, vegan mushroom Wellington is a beautiful, savory, yet healthy meal the whole family will enjoy! 

IF YOU ARE A MUSHROOM LOVER, YOU WILL LOVE THESE RECIPES