Portobello Mushroom Wellington
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
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Tell Me More
- You can cook our Mushroom Wellington in the oven straight from frozen.
- There's a trick to getting this Wellington to look it's best. Once cooked, place on a chopping board. Then slice in half and then very carefully, cut off the pastry ends and serve with your chosen sides. As for what happens to the ends…well they belong to the chef.
- Alternatively, our Mushroom Wellington is amazing when served with Hasselback Potatoes with a watercress and fennel salad - garnished with sprigs of fresh dill (check out our recipe for the perfect Hasselback Potatoes).
Wine pairing:
A red, Pinot Noir is the perfect match with our vegetarian wellington, its fruitiness and slight earthy flavours are brilliant to put alongside the Mushrooms. A Chianti would be next on the list as it's not too heavy but still smooth. If searching for Vegetarian wines, be sure to check the back of the label.
How We Make It At Our Kitchen
- We start by making a sauce with onion, garlic, chestnut mushrooms, white wine, crème fraiche and double cream, which is combined with pine nuts, speckled lentils, chestnuts, spinach and herbs.
- That goes onto a rectangle of all butter puff pastry, to which we then place a layer of our mushroom and lentil mix, and then some roasted celeriac and roasted slices of portobello mushrooms.
- Finally, it’s topped with another layer of pastry and finished with hand-cut pastry stars.
Nutrition
Typical Values | Per 100g | Per Portion |
---|---|---|
Energy (kJ) | 1,075 | 1,935 |
Energy (cal) | 258 | 464 |
Protein (g) | 4.6 | 8.3 |
Carbohydrate (g) | 18.2 | 32.8 |
of which: sugars (g) | 1.3 | 2.3 |
Fat (g) | 18 | 32.4 |
of which are saturates (g) | 10.2 | 18.4 |
Fibre (g) | 1.8 | 3.2 |
Sodium (g) | 0.13 | 0.24 |
Salt (g) | 0.325 | 0.6 |
Please Note: The details above are correct as of 5 October 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Puff Pastry (39%) (Wheat Flour, Butter [Milk], Water, Salt), Portobello Mushrooms (14%), Celeriac (12%), Onions, Chestnut Mushrooms (4%), Double Cream (3%) [Milk], Crème Fraîche [Milk] (Preservative: Potassium Sorbate), Dark Speckled Lentils, Chestnuts, Free Range Pasturised Egg Yolk, Rapeseed Oil, Garlic (2%), White Wine (2%) (Preservative: Sulphites), Pine Nuts, Parsley, Spinach, Butter [Milk], Water, Salt, Cornflour, Tarragon, Black Pepper.
Please Note: The details above are correct as of 5 October 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 2
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings


Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 35 mins.
Please Note: The details above are correct as of 5 October 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Celery, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 5 October 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.
"The Mushroom Wellington was absolutely delicious. Pastry light and filling very tasty. A real hit with our daughter-in-law who is a vegetarian."
Barbara
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