This Vegetarian Mushroom Wellington for Thanksgiving is a showstopping centerpiece with crisp, buttery layers wrapped around a savory, herby mushroom filling. It is hearty, elegant, and wonderfully make-ahead friendly, so you can actually enjoy your holiday. Let me walk you through every step for a beautifully bronzed, sliceable Wellington that no one will miss the turkey for.
Why You’ll Love This Vegetarian Mushroom Wellington for Thanksgiving
- Flaky, golden puff pastry encases a deeply savory mushroom duxelles for true holiday wow factor.
- Make-ahead friendly so your Thanksgiving timeline stays stress free.
- Easily adaptable for vegan or gluten free guests with simple swaps.
- Slices cleanly and pairs beautifully with classic sides and vegetarian gravy.
Vegetarian Mushroom Wellington for Thanksgiving Ingredients & Substitutions
- 1 lb cremini or button mushrooms, very finely chopped (sub oyster or shiitake for deeper flavor)
- 3 to 4 large portobello caps, stems removed and gills scraped if very dark (sub a thick stack of cremini if you prefer no caps)
- 2 tbsp unsalted butter, divided (sub vegan butter)
- 2 tbsp olive oil, divided
- 2 small shallots, minced (sub 1 small onion)
- 4 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 tsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh sage
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 cups baby spinach, optional
- 1/2 cup panko breadcrumbs (sub crushed crackers or gluten free panko)
- 1/4 cup grated Parmesan, optional (sub 2 tbsp nutritional yeast for vegan)
- Kosher salt and freshly ground black pepper
- 1 sheet puff pastry, thawed and kept cold, about 10 by 14 inches (use gluten free puff pastry if needed)
- 1 egg beaten with 1 tsp water for egg wash (sub 2 tbsp non dairy milk for vegan)
- All purpose flour for dusting
Yields 6 to 8 servings.
Step-by-Step Instructions to Make Vegetarian Mushroom Wellington for Thanksgiving
Preheat and Prep the Pastry
Heat the oven to 400°F. Place a rimmed baking sheet inside to preheat. Keep the puff pastry in the fridge until you are ready to assemble. Line a second baking sheet with parchment for building the Wellington.
Cook a Dry, Savory Mushroom Duxelles
Pulse the chopped mushrooms in a food processor until finely minced, or chop by hand. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the minced mushrooms and a pinch of salt. Cook, stirring often, until they release their moisture and become dry and lightly browned, 10 to 12 minutes. Stir in shallots, garlic, thyme, rosemary, and sage. Cook 2 to 3 minutes until fragrant. Add soy sauce and balsamic, then cook until the pan is nearly dry. Off heat, stir in panko and Parmesan if using. Taste and season with pepper and more salt if needed. Spread on a plate to cool completely.
Sear the Portobellos
Pat the portobello caps very dry. Heat remaining 1 tbsp butter and 1 tbsp olive oil in the skillet over medium high heat. Sear caps for 2 to 3 minutes per side until they release moisture and get lightly browned. Transfer to a paper towel lined plate and blot well. Brush the caps with Dijon and let cool fully.
Assemble the Wellington
Lightly flour your parchment lined sheet. Roll the pastry to about 1/8 inch thick if needed. Spread a thin layer of cooled duxelles in the center, leaving a 2 inch border all around. Add a layer of spinach if using. Arrange portobellos in a snug single layer, then cover with the remaining duxelles, pressing gently into an even log. Fold the short sides over, then wrap the long side up and over to encase the filling. Seal seams by pinching, then flip seam side down. Decorate with pastry scraps if you like. Brush with egg wash or non dairy milk, and score light diagonal lines for vents. Chill the assembled Wellington 15 to 20 minutes to firm up.
Bake to Deep Golden
Slide the Wellington on its parchment onto the preheated baking sheet. Bake at 400°F for 20 minutes, then reduce to 375°F and bake another 15 to 20 minutes until deeply golden and crisp. The pastry should feel set and sound hollow when tapped. If you use an instant read thermometer, the center should register about 205°F for fully baked pastry layers.
Rest, Slice, and Serve
Rest 10 to 15 minutes so the layers set. Slice with a sharp serrated knife into thick portions. Serve with vegetarian gravy or a drizzle of balsamic reduction.
Tips for Success
- Cook the duxelles until very dry. Moisture is the enemy of crisp puff pastry.
- Cool all fillings completely before wrapping. Warm filling melts butter layers and can cause leaks.
- Chill before baking. A quick chill helps the pastry hold shape and rise tall.
- Vent and egg wash. Light scoring lets steam escape, and egg wash gives glossy color.
- Use a hot baking sheet. Preheating the pan helps prevent a soggy bottom.
Variations of Vegetarian Mushroom Wellington for Thanksgiving
- Vegan Wellington: Use vegan puff pastry, vegan butter, and non dairy milk wash. Swap Parmesan for nutritional yeast.
- Gluten Free: Choose gluten free puff pastry and panko, and double check Dijon ingredients.
- Mini Wellingtons: Cut pastry into 4 rectangles, assemble smaller logs, and bake 20 to 25 minutes.
- Chestnut and Herb: Fold 1/2 cup chopped roasted chestnuts into the duxelles for nutty sweetness.
- Truffle Twist: Finish the cooled duxelles with 1/2 tsp truffle oil for a special occasion aroma.
- Cranberry Layer: Add a very thin swipe of whole berry cranberry sauce under the duxelles for a tart pop.
Serving Suggestions: What to Pair with Vegetarian Mushroom Wellington for Thanksgiving
- Vegetarian red wine shallot gravy or creamy mushroom gravy
- Garlic mashed potatoes or parsnip puree
- Roasted Brussels sprouts with lemon and almonds
- Green beans with browned butter and hazelnuts
- Bright cranberry relish or a simple arugula salad with citrus
- Wine pairing: Pinot Noir, Grenache, or an earthy Chardonnay
Storage & Reheating Instructions
- Refrigerate: Cool leftovers fully, then wrap and refrigerate up to 3 days.
- Reheat: Bake at 350°F on a parchment lined sheet for 12 to 15 minutes until hot and crisp. Avoid the microwave to keep the pastry flaky.
- Freeze Unbaked: Assemble, chill, then freeze on a tray. Wrap well and bake from frozen at 375°F for 35 to 45 minutes, tenting if browning fast.
- Freeze Leftover Slices: Wrap snugly and freeze up to 1 month. Reheat at 350°F for 20 to 25 minutes.
Memories Made Around the Table
The first time I served this for Thanksgiving, I watched my uncle sneak back for a second slice before the turkey was carved. It has been our beloved centerpiece ever since.
FAQs
Can I make this ahead?
Yes. Assemble up to 24 hours in advance and keep refrigerated. Bake straight from the fridge, adding 5 to 10 minutes if needed for deep golden color.
How do I prevent a soggy bottom?
Cook the duxelles dry, sear and blot the portobellos, cool everything, and bake on a preheated sheet. A thin layer of panko also acts as a moisture buffer.
Do I need portobello caps?
No. You can skip them and simply mound the duxelles into a log. The texture will be slightly softer but equally delicious.
Can I make it vegan?
Yes. Use vegan puff pastry, vegan butter, and a non dairy milk wash. Swap Parmesan for nutritional yeast or omit the cheese entirely.
What if my pastry cracks?
Patch with a thin scrap of pastry and brush with egg wash. Minor cracks will seal as the pastry bakes.
Final Thoughts
This Vegetarian Mushroom Wellington for Thanksgiving brings rich flavor and festive flair to the holiday table, with dependable steps that work. Make it once, and it may become your new tradition.
Vegetarian Mushroom Wellington for Thanksgiving
Equipment
- 2 Rimmed baking sheet preheat one; line the other with parchment
- 1 Parchment Paper for lining
- 1 Large Skillet
- 1 Food Processor (optional) to mince mushrooms
- 1 Rolling Pin (optional) for pastry
- 1 Pastry Brush
- 1 Instant-read thermometer (optional) for pastry doneness
- 1 Serrated knife for slicing
Ingredients
Mushroom Duxelles & Portobellos
- 1 lb cremini or button mushrooms very finely chopped; sub oyster or shiitake for deeper flavor
- 4 portobello mushroom caps stems removed; gills scraped if very dark (use 3–4 caps)
- 2 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 2 small shallots minced (sub 1 small onion)
- 4 cloves garlic minced
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary finely chopped
- 1 tbsp fresh sage finely chopped
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 cups baby spinach optional
- 0.5 cup panko breadcrumbs sub crushed crackers or gluten free panko
- 0.25 cup Parmesan cheese grated, optional; sub 2 tbsp nutritional yeast for vegan
- Kosher salt and freshly ground black pepper
Assembly
- 1 sheet puff pastry thawed and kept cold; about 10x14 inches (use gluten free if needed)
- 1 egg beaten with 1 tsp water for egg wash (sub 2 tbsp non dairy milk for vegan)
- All-purpose flour for dusting
Instructions
Preheat and Prep the Pastry
- Heat the oven to 400°F. Place a rimmed baking sheet inside to preheat. Keep the puff pastry in the fridge until you are ready to assemble. Line a second baking sheet with parchment for building the Wellington.
Cook a Dry, Savory Mushroom Duxelles
- Pulse the chopped mushrooms in a food processor until finely minced, or chop by hand. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the minced mushrooms and a pinch of salt. Cook, stirring often, until they release their moisture and become dry and lightly browned, 10 to 12 minutes. Stir in shallots, garlic, thyme, rosemary, and sage. Cook 2 to 3 minutes until fragrant. Add soy sauce and balsamic, then cook until the pan is nearly dry. Off heat, stir in panko and Parmesan if using. Taste and season with pepper and more salt if needed. Spread on a plate to cool completely.
Sear the Portobellos
- Pat the portobello caps very dry. Heat remaining 1 tbsp butter and 1 tbsp olive oil in the skillet over medium high heat. Sear caps for 2 to 3 minutes per side until they release moisture and get lightly browned. Transfer to a paper towel lined plate and blot well. Brush the caps with Dijon and let cool fully.
Assemble the Wellington
- Lightly flour your parchment lined sheet. Roll the pastry to about 1/8 inch thick if needed. Spread a thin layer of cooled duxelles in the center, leaving a 2 inch border all around. Add a layer of spinach if using. Arrange portobellos in a snug single layer, then cover with the remaining duxelles, pressing gently into an even log. Fold the short sides over, then wrap the long side up and over to encase the filling. Seal seams by pinching, then flip seam side down. Decorate with pastry scraps if you like. Brush with egg wash or non dairy milk, and score light diagonal lines for vents. Chill the assembled Wellington 15 to 20 minutes to firm up.
Bake to Deep Golden
- Slide the Wellington on its parchment onto the preheated baking sheet. Bake at 400°F for 20 minutes, then reduce to 375°F and bake another 15 to 20 minutes until deeply golden and crisp. The pastry should feel set and sound hollow when tapped. If you use an instant read thermometer, the center should register about 205°F for fully baked pastry layers.
Rest, Slice, and Serve
- Rest 10 to 15 minutes so the layers set. Slice with a sharp serrated knife into thick portions. Serve with vegetarian gravy or a drizzle of balsamic reduction.