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Portobello Wellington

Portobello Wellington


This vegan centrepiece is amazing with cranberry sauce and all the veggie trimmings – it's easy to make too, using ready-made vegan pastry

  • Feeds 6 Feeds 6
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    1923kj 460kcal
  • Fat
    High 36%
  • Saturates
    High 51%
  • Sugar
    Low 4%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 48g

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  • 2 tbsp Co-op olive oil
  • 2 onions, sliced
  • 3 garlic cloves, finely chopped
  • 2 tbsp thyme leaves
  • 100g Co-op basmati rice
  • 300ml vegetable stock, made with 1 stock cube
  • Zest and juice of 1 lemon
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • 4 Co-op portobello mushrooms, thickly sliced
  • 80g Co-op sliced curly kale, tough stalks removed
  • Co-op plain flour, for dusting
  • 500g pack frozen vegan puff pastry, defrosted
  • Dairy free milk alternative, for brushing


  1. Heat half the oil in a nonstick frying pan and cook the onion for 8 mins, until soft
  2. Add two-thirds of the garlic, plus the thyme, then fry for 2 mins
  3. Stir in the rice, add the stock, cover and bring to the boil
  4. Reduce the heat and simmer for 10 mins
  5. Stir in the lemon zest, juice and parsley, cover the pan, then set aside, off the heat, for 10 mins
  6. Meanwhile, heat the remaining oil over a high heat and cook the mushrooms for 5 mins, until golden
  7. Add the remaining garlic and season
  8. Fry for 1 minute, then transfer to a plate
  9. Add the kale to the pan and cook for 1-2 mins, until wilted
  10. Remove from the heat, then stirinto the garlicky mushrooms. Leave to cool
  11. Preheat the oven to 200°C/fan 180°C/Gas 6
  12. On a flour-dusted surface, roll out 2 pastry rectangles, about 33cm x 35cm, then transfer one to a lined baking tray
  13. Fluff the rice with a fork, then spoon half on top, leaving a 1cm border
  14. Top with the mushroom and kale, then the remaining rice
  15. Brush the edges of the pastry with dairy free milk and top with the second piece of pastry
  16. Pinch the edges together to seal, then trim
  17. Score a pattern with a knife and make an air hole, then brush all over with dairy free milk
  18. Bake the Wellington for 45 mins, until risen and golden