Portobello and Walnut Wellington

A piece of meat pie with nuts on the side.

Impress your family and friends while delighting your tastebuds. The flaky pastry wraps around succulent portobellos, toasted walnuts, and dollops of vegan cream cheese. Truly delicious and not too complicated. Prep the filling the day before and putting the Wellington together is surprisingly simple!

  • Author: Lori
  • Prep Time: 45 minutes
  • Defrost Time: Overnight
  • Cook Time: 25-30 minutes
  • Total Time: One hour and 35-40 minutes
  • Yield: 8 servings 1x
  • Category: Entree
  • Method: Bake


Units Scale
  • 1 sweet yellow onion, chopped
  • 3 large or 4 medium cloves garlic, peeled
  • 3 tablespoons olive oil, divided
  • 3 tablespoons vegan butter, divided
  • 1 cup walnuts, toasted and chopped
  • 1 tablespoon fresh or 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon sea salt
  • 2 cups baby portobello mushrooms, chopped
  • 4 large portobello mushroom caps of uniform diameter
  • 1 1/2 teaspoons of balsamic vinegar
  • 1 1/2 teaspoons coconut aminos
  • 2 sheets vegan puff pastry
  • 8 ounces vegan cream cheese
  • 2 tablespoons full-fat oat milk
  • 2 tablespoons melted vegan butter
  • Optional: Sprigs of fresh rosemary for garnish


  • Thaw puff pastry in refrigerator overnight.
  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper and spread walnuts evenly on pan.
  • Bake for 7-9 minutes until lightly toasted. Watch closely, they can go from lightly toasted to burned quickly!
  • Remove from oven and let cool.
  • Heat 1 ½ tablespoons olive oil and1 ½ tablespoons vegan butter in a large skillet.
  • Sauté onions for 3-5 minutes until lightly browned, then press garlic cloves into pan and cook for 2-3 more minutes.
  • Wipe large mushroom caps with a damp towel to clean and remove stems, cut into ½ inch wide slices. You want the slices to be uniform, so the Wellington is shaped evenly.
  • Remove sauteed onions from pan, place in a small bowl and reserve.
  • Add remaining 1 ½ tablespoons olive oil and butter to skillet over medium heat.
  • Add chopped mushrooms to pan and sauté for 3-5 minutes. Push to one side of skillet.
  • Add large mushroom cap slices to skillet and sauté over medium heat, turning after 4 or 5 minutes.
  • Add the sea salt and rosemary and continue to sauté until mushrooms are browned and beginning to crisp and moisture has almost completely evaporated from skillet.
  • Remove the large mushroom slices from skillet and place in a large metal bowl.
  • Add the toasted walnuts, reserved onions, balsamic vinegar, and coconut aminos, to the mushroom mixture in the skillet and heat through.
  • Transfer the contents of skillet to a separate large metal bowl.
  • Place both bowls in an ice bath. For the ice bath you can use a larger bowl filled 1/3 with ice cubes and water or any container (or sink) that is larger than the bowl of mushroom filling and will allow it to cool quickly. Be careful not to allow water from ice bath to splash into the bowls of ingredients.

Note: The filling must be completely cooled before adding to puff pastry. Otherwise, your pastry will be soggy and will not brown.

  • Roll out defrosted puff pastry on a lightly floured surface, forming two equally sized rectangles.
  • Divide the cooled large mushrooms slices in half and make a row down the center of each rectangle, slightly overlapping as you go, stopping about one inch from the ends of the triangle
  • Divide the remaining mushroom and walnut filling in half. Spread evenly over the mushroom slices.
  • Drop spoonfuls of vegan cream cheese over mushroom filling, using half of cream cheese for each Wellington.
  • Fold one side of the pastry over the filling and then overlap with the other side of the pastry.
  • Pinch pastry dough together along the seam, then fold ends under, pinch ends to seal.
  • Gently flip the pastry onto parchment lined baking sheet
  • Whisk the oat milk and melted butter.
  • Brush top and sides of pastry with oat milk and butter mixture.
  • Repeat with the second sheet of puff pastry.
  • Using a sharp knife, make crosswise slices on tops of each Wellington, not going too deep with the cuts.
  • Bake at 375 degrees F for 25-30 minutes until pastry is light golden brown.
  • Let cool for five minutes before slicing.
  • Serve on a pretty platter, garnish with sprigs of fresh rosemary.