This Mushroom Wellington with caramelized onions, spinach and sliced sweet potatoes is an elegant vegan main dish for holidays. Packed with savory flavors and easy to make!

Other lovely plant-based main dishes to make for a holiday include Vegan Wellington (more of a meaty base), Lentil Loaf, Butternut Squash Lasagna and Mushroom Bourguignon.

close up on a baked and sliced mushroom wellington topped with fresh thyme.

From Vegan Turkey Roast to glazed Vegan Ham, there’s no shortage of show-stopping holiday main dishes available on my blog. But if you’re looking for something impressive with plants front and center, you’ll love this easy Mushroom Wellington recipe.

It’s similar to my meaty Vegan Wellington but swaps the vegan beef filling for a beautifully seasoned filling made from whole foods, like herb-dressed mushrooms, caramelized onions, spinach, and sliced sweet potatoes. The filling is a breeze to make in one skillet and takes minutes to wrap in a layer of vegan puff pastry.

Baked until crisp and golden, then sliced and served with vegan gravy, this is one vegan holiday main dish that’s guaranteed to please everyone at your Thanksgiving or Christmas dinner.

Why I love this mushroom wellington

  • An easy holiday main or side dish – This vegetable wellington is nowhere near as complicated as a classic beef wellington. Making the caramelized onion and mushroom filling is foolproof and wrapping it in the puff pastry couldn’t be easier!
  • Nourishing and wholesome – A lot of vegan wellington recipes are made with a vegan ground beef filling. While that is delicious, this recipe showcases nourishing whole foods in the filling instead, like mushrooms, spinach, sweet potatoes, and onions.
  • Buttery puff pastry – It just wouldn’t be a wellington recipe without the buttery, golden, and flaky puff pastry!
A baked and sliced mushroom wellington topped with fresh thyme.

How to make mushroom wellington

Set the frozen puff pastry on the kitchen counter to let it thaw. While you wait, start the filling by pulsing the mushrooms in a food processor until they’re crumbly.

Warm the olive oil in a large skillet over medium heat. Add the sliced onions and cook until they’re caramelized*.

*The onions can take between 30 to 45 minutes to caramelize, so be patient! As they take on a deep golden brown color, they become incredibly rich and flavorful.

Add the chopped mushrooms, garlic, and soy sauce to the skillet. Cook until the mushrooms have softened and most of their liquid has evaporated.

Next, stir in the thyme, rosemary, and baby spinach and cook until the spinach wilts.

caramelized onions in a large grey skillet.
cooking the filling for a mushroom wellington in a large grey skillet.

To start assembling the vegetarian wellington, roll out the thawed puff pastry sheet on a parchment-lined baking pan and add a layer of thinly sliced sweet potatoes to the middle third of the pastry.

a row of sliced sweet potatoes on a sheet of puff pastry.

Add half the mushroom mixture on top, then top with another layer of thinly sliced sweet potatoes.

assembling the sweet potato and mushroom filling for mushroom wellington on a sheet of puff pastry.
assembling the sweet potato and mushroom filling for mushroom wellington on a sheet of puff pastry.

Dump the rest of the mushroom filling on top, then finish with a final layer of sweet potatoes.

Fold the sides of the pastry over the top of the mixture and pinch the edges to seal them closed. You can use a little water on your fingers to help them seal if needed.

assembling the sweet potato and mushroom filling for mushroom wellington on a sheet of puff pastry.
a sheet of puff pastry wrapped around a mushroom filling for mushroom wellington on a baking sheet.

Score the top of the wellington in a criss-cross pattern to encourage steaming.

Next, stir the olive oil and milk in a bowl, then brush it over the tops and sides of the wellington. This vegan “egg wash” helps the pastry become crisp and golden brown.

Bake the mushroom wellington until the pastry is golden and puffy. Set it aside to rest for at least 10 minutes, then slice and serve with lots of vegan gravy. Enjoy!

a scored unbaked mushroom wellington on a grey sheet pan.

Frequently asked questions

Is puff pastry vegan?

Yes, most store-bought frozen puff pastry is vegan-friendly! I like using Pepperidge Farm puff pastry because it’s delicious and really easy to work with. You should be able to find it or similar brands in the frozen section at most major grocery stores.

What kind of mushrooms should I use?

I like making the filling with cremini mushrooms but you can use any other kind of mushroom you like, such as wild mushrooms, portobello mushrooms, chestnut mushrooms, baby bella mushrooms, etc.

What else can you add to the filling?

There are a few ways to put your own spin on the filling. You can (1) deglaze the skillet with a splash of dry white wine when you add the mushrooms for a light citrus flavor, (2) caramelize shallots and/or leeks along with the onions, and/or (3) add chopped walnuts to the mushroom mixture for a soft crunch.

Can you make this ahead of time?

Yes, you can fully assemble the wellington up to 1 day before baking and serving. Just wrap it in a layer of plastic and keep it in the fridge.

Alternatively, you can slice the sweet potatoes and make the mushroom filling 1 to 2 days before assembling and baking the vegetarian beef wellington. Keep them in separate airtight containers in the fridge. Also, feel free to thaw the puff pastry in the fridge the night before you make this recipe so you don’t have to wait for it to thaw.

How do you store the leftovers?

The leftover wellington slices can be stored in an airtight container in the fridge for 3 to 4 days or in the freezer for about 2 months. Keep in mind that the pastry will get a bit soggy over time. Reheat the slices in a 350ºF oven until warmed through and the pastry is crisp.

A baked and sliced mushroom wellington topped with fresh thyme.
close up on a baked and sliced mushroom wellington topped with fresh thyme.
4.73 stars (11 ratings)

Mushroom Wellington

This Mushroom Wellington with caramelized onions, spinach and sliced sweet potatoes is an elegant vegan main dish for holidays. Packed with savory flavors and easy to make!
Prep: 20 minutes
Cook: 1 hour 20 minutes
Thawing puff pastry: 30 minutes
Total: 2 hours 10 minutes
Servings: 8 servings


Mushroom filling

  • 2 tablespoons olive oil
  • 16 ounces cremini mushrooms
  • 3 large yellow onions peeled and thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried rosemary
  • 4 ounces baby spinach
  • 2 medium sweet potatoes peeled and thinly sliced



Thaw puff pastry and preheat oven

  • Set the frozen puff pastry out to thaw while you prepare the filling. It will take about 30 minutes to thaw.
  • Preheat the oven to 375 degrees F and lightly grease a baking pan.

Prepare the mushroom filling

  • Add the mushrooms to a food processor and pulse several times until crumbly, but be careful not to over process them. Alternatively, chop them small with a large knife.
  • Warm the olive oil in a large pan over medium heat. Add the sliced onions and cook for about 30 minutes, stirring every few minutes, until caramelized. They should be golden brown in color. I like to season them with a little salt towards to end, around 1/4-1/2 teaspoon.
  • Add the chopped mushrooms, garlic and soy sauce and cook for about 10 minutes, until the mushrooms have softened and the liquid released from the mushrooms has mostly evaporated.
  • Add the thyme, rosemary and baby spinach. Stir well to combine as the spinach wilts. Remove from heat. You can add a little salt to taste, but I don't find this necessary (the soy sauce adds saltiness).

Assemble wellington and bake

  • Once the puff pastry has thawed, roll it out to about 9×12 inches on a piece of parchment paper (this will make it easier to turn over onto the pan).
  • Add a layer of thinly sliced sweet potatoes to the middle third of the pastry. Top with half of the mushroom mixture, then add another layer of sweet potatoes. Add the rest of the mushroom mixture, then finish with a final layer of sweet potatoes. (see photos above in post for reference)
  • Fold the sides of the pastry over the top of the mixture and pinch and seal the edges. Use a little water on your fingers to help it seal if needed.
  • Carefully roll the wellington over onto the pan, using the parchment paper to help, so the seam side is down.
  • Use a sharp knife to score the dough in a criss cross pattern.
  • In a small bowl, stir the olive oil and milk to combine, then brush the tops and sides of the wellington with it.
  • Bake for 40-45 minutes, until golden brown and puffy. Let it rest for 10 minutes before slicing. Serve with vegan gravy and enjoy!


  1. Make ahead – You can prepare this a day ahead of time and store in the refrigerator until ready to bake. Or make the filling and slice the sweet potatoes ahead of time, store in the refrigerator, then thaw the puff pastry, layer and bake.
  2. How to store leftovers – Keep any leftovers in a covered container in the refrigerator for 3-4 days. You can also freeze some of it if needed.
  3. Mushrooms – I used cremini, but you can use basically any mushroom you like. Slice them instead of chopping if you want more texture.


Serving: 1of 8 servings | Calories: 294kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 266mg | Potassium: 391mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9351IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg
Course: Main
Cuisine: British-Inspired
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I love your recipes even though I am not vegan, I make them mainly for my daughter and her family. This mushroom Wellington sounds delicious but my daughter is gluten sensitive and I can’t find gf puff pastry. Could I substitute Gf pie crust? Or if I don’t wrap it in anything will it keep its shape? Thanks

    1. I’m so glad you love my recipes, thank you! I would substitute a gluten free pie crust and wrap it in that. It will not keep it’s shape without wrapping it in something. Enjoy!

  2. I hope this doesn’t sound nuts, but we have named this season of celebration The Nora Holiday Season. Everything from appetizers to desserts has been from Nora Cooks. We feel like chemists, artists, and chefs. Everything has turned out beautifully and delicious, with the Mushroom Wellington as the centerpiece. What a gift to our family to find Nora Cooks!

    1. Awww, thank you Ann! Your comments have brought me the biggest smile! It is so fulfilling to me to know that you are enjoying my recipes, and having fun making them! Making good food is one of the gifts of life! I appreciate you and your wonderful feedback! Happy cooking!

  3. In transitioning to a vegan diet, I discovered (VERY sadly) that I’m allergic to mushrooms. *sigh* Do you have any ideas on what I could create a Wellington out of besides mushrooms? I’ve looked online for a recipe but the obvious go-to ingredient is always mushrooms. Lentils? Any suggestions would be appreciated!

    1. Hi Marie. How wonderful you guys loved the Wellington! Thank you for taking time to share your positive review and feedback!

  4. This was delicious!! Made it for Thanksgiving (I was the only plant-based eater there) and it was a hit! I subbed kale (cut into thin ribbons) for the spinach, and added a splash of balsamic vinegar to the mushroom mix while cooking. The taste, all together, was fantastic. It didn’t slice up well (kind of a pile of the filling with occasional pieces of phyllo dough) but it was super tasty and I will be making again for Christmas.

  5. I added some lentils, crumbled tempeh, and a bit more salt and this turned out fantastic! Leftovers are tasty too :).

  6. Delicious! Made it for Thanksgiving. It could have used a bit more seasoning (salt), because the potatoes aren’t salted. I also added about a 1/4 c of sherry to the mushrooms and reduced down. It looked gorgeous!

  7. I used Swiss chard picked right before using from my garden. I chose the younger leaves, but the bigger ones were fine pulled into smaller pieces. I wonder if kale might work too.

  8. This was the third Wellington I’ve made for Thanksgiving – one a “beef” and the other “chicken”. It was good to see something different to try, especially since we are great mushroom fans. I followed the recipe closely and changed only one end of the loaf to have regular thinly sliced potatoes since not everyone likes sweet potatoes. There was so much filling that I was worried it wouldn’t fit, but I managed to get it all together and looking perfect. It took a bit longer to cook (50 minutes total) and at about 40 minutes I added an egg/water wash to brown and glaze the surface. The taste was quite good, but I was disappointed that the crust was soggy on the bottom. I cooked the mushroom mixture until there was almost no liquid, so I wonder where I went wrong. It was also a bit looser than I liked and harder to slice, though I waited at least 15 minutes to do so. Any advice would be appreciated since I’d like to make this again. I really enjoy having your wonderful recipes. Thanks!

    1. Did you layer the sweet potatoes on the bottom, then add the mushroom mixture? I find that helps the crust not be soggy on the bottom. This one is certainly a bit looser then a beef wellington and won’t slice perfectly. But you can try to wrap it as tightly as possible before baking. If you want it to be firmer and easier to slice you could possible add some breadcrumbs to the mushroom mixture to firm it up.

  9. Nora thank you for providing such inspiration and know-how for preparing delcious vegan meals. Your dishes are the best I have ever seen. Congratulations on your expert photography too.

  10. Hi! I’m so excited to make this for thanksgiving! Question – could I use your recipe for the vegan croissants to make the puff pastry? I don’t have access to buy a pre-made dough, so thought that may work? Thank you! 🙂

      1. Hi! Thank you! This is great! Here’s a follow-up question because I’m trying to wrap my head around how much puff pastry to use from the croissants for the Wellington. I apologize AND thank you in advance if this gets complicated…

        I see that the puff pastry should be about 9”x12” for the Wellington, and half the dough for the croissants ends up being about 20”x10” and 1/8 inch thick.

        So, (Oy my brain already hurts, but I’m committed to using your recipes lol), how thick should the puff pastry be for the Wellington? I’m wondering if I can half the croissants recipe, and use that for the Wellington puff pastry.

        Additionally, can I omit the sugar from the croissants for the Wellington? Or should I keep it (and I can always make some extra croissants from the deal) :)!

        Thank YOU!

        1. No worries! The puff pastry should be rolled fairly thin, about 1/8-1/4 inch. You could probably cut the croissant dough in half, I think that would be perfect. Yes, just omit the sugar. Let me know how it turns out!

  11. Nora, I can’t wait to try this as a holiday dish this year… sounds delicious!
    I know if the recipe came from Nora it’s usually a winner and my non-vegans love them too.
    Keep ’em comin’! Cheeers!

  12. I would be eating this solo. Do you think they can be made up to baking, frozen and baked later? Or would you bake them before freezing?

    1. Do you mean you want to freeze it in portions, or freeze the whole thing? Either way, I would recommend baking it as normal, then letting it cool and either freezing whole or in portions, whatever you prefer.

  13. Do you think the the ingredients used to brush this Wellington pastry over the ingredients for the Vegan Wellington recipe turns out better? Was thinking of making the Vegan Wellington for the first time this year, but this looks amazing too!

    I’m so grateful for your recipes 🙂

    1. I kinda like the milk + oil better, but honestly they both work well. I even just sprayed one with oil the other day and that browned up nicely too!

  14. Hi..what do you do with the 4oz. baby spinach? I didn’t see it in the recipe. Is there a difference between cremini and baby bellas?
    Thank you!!

    1. Hi there, you add the spinach along with the thyme and rosemary, it’s step 4 under ‘prepare the mushroom filling’. There are pretty much the exact same thing. Hope that helps!

    1. It is in step 2 of the preheat instructions: Preheat the oven to 375 degrees F and lightly grease a baking pan

    1. Hi Darla. I used cremini, but you can use basically any mushroom you like. Slice them instead of chopping if you want more texture. Enjoy!

  15. I haven’t tried this recipe yet, but wanted to thank you for not sending 20, 50 or even 200 recipes at a time. Who has time to look at that many. I love how you send one or two at a time. Thank you

    1. Though I haven’t tried any of these with the recipe, you could substitute acorn squash, butternut squash, or white potatoes. Also, pumpkin may work as well. Enjoy!

    1. I’m so sorry, I somehow forgot the mushrooms in the ingredients list! But it’s updated now and you should see them. 16 ounces.

    1. Yes, the onions caramelize and cook down, but they are a big part of the filling. I had forgotten to include the mushrooms in the ingredients (woops!) but they’re listed now. Thanks!

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