Mushroom and Stilton Wellington with Thyme Puff Pastry
Earthy mushrooms and tangy Stilton cheese wrapped in golden thyme-infused puff pastry, a vegetarian take on the classic British Wellington. This british-inspired vegetarian (vegetarian) ready in about 50 minutes pairs finely chopped cremini mushrooms, crumbled blue Stilton cheese, small, finely minced shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 sheets (about 14 oz total), thawed puff pastry sheets
- 12 oz, finely chopped cremini mushrooms
- 5 oz, crumbled blue Stilton cheese
- 2 small, finely minced shallots
- 3, minced garlic cloves
- 2 teaspoons, chopped fresh thyme leaves
- 3 tablespoons olive oil
- 1, beaten (for egg wash) egg
- 1 teaspoon salt
- 1/2 teaspoon, freshly ground black pepper
Instructions
- Step 1: Preheat oven to 400°F. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 2 minced shallots and 3 minced garlic cloves, sauté for 2 minutes until softened and fragrant.
- Step 2: Add 12 oz finely chopped cremini mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 teaspoons chopped fresh thyme leaves. Cook over medium heat for 8-10 minutes until mushrooms release moisture and it evaporates, leaving a dry mixture.
- Step 3: Remove from heat and let cool slightly. On a floured surface, roll out 2 sheets puff pastry and divide mushroom mixture evenly down the center of each. Sprinkle 2.5 oz crumbled Stilton cheese over mushrooms on each sheet.
- Step 4: Fold puff pastry over filling, sealing edges with 1 beaten egg. Brush tops with remaining egg wash and place on a baking sheet.
- Step 5: Bake for 25-30 minutes until pastry is puffed and golden brown. Let rest 5 minutes before slicing to serve.
Frequently asked questions
How long does Mushroom and Stilton Wellington with Thyme Puff Pastry take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Stilton Wellington with Thyme Puff Pastry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled blue stilton cheese from drying out.
Can I substitute ingredients in Mushroom and Stilton Wellington with Thyme Puff Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Stilton Wellington with Thyme Puff Pastry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Stilton Wellington with Thyme Puff Pastry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
