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Gourmet Mushroom and Spinach Wellington
Gourmet Mushroom and Spinach Wellington

Gourmet Mushroom and Spinach Wellington
A sophisticated vegetarian twist on the classic Wellington, featuring a rich mushroom and spinach filling encased in flaky pastry.
Gourmet Mushroom and Spinach Wellington

To provide a balanced and elegant meal that supports energy needs for cycle training with a focus on protein and carbohydrates.

Ingredients:
1
Servings
  • 250
    g
     puff pastry
  • 200
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    item
     egg
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Gourmet Mushroom and Spinach Wellington
Instructions:
  1. Preheat the oven to 200°C.
  2. Finely chop the onion, garlic, and mushrooms.
  3. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
  4. Add mushrooms and thyme, cook until mushrooms are soft and moisture evaporates.
  5. Stir in spinach until wilted. Season with salt and pepper. Let cool.
  6. Roll out puff pastry on a floured surface. Place the mushroom-spinach mixture in the center.
  7. Fold the pastry over the filling to create a sealed parcel. Brush with beaten egg.
  8. Place on a baking sheet and bake for 25-30 minutes until golden brown.
  9. Let it cool slightly before slicing and serving.
Nutrition Per Serving 920 g Per 100g
Energy 700 kcal 76 kcal
Protein 15 g 1.6 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 5 g 0.5 g
Carbohydrates 70 g 7.6 g
Fat 40 g 4.3 g
  • 250
    g
     puff pastry
  • 200
    g
     mushroom
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    item
     egg
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Finely chop the onion, garlic, and mushrooms.

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.

Add mushrooms and thyme, cook until mushrooms are soft and moisture evaporates.

Stir in spinach until wilted. Season with salt and pepper. Let cool.

Roll out puff pastry on a floured surface. Place the mushroom-spinach mixture in the center.

Fold the pastry over the filling to create a sealed parcel. Brush with beaten egg.

Place on a baking sheet and bake for 25-30 minutes until golden brown.

Let it cool slightly before slicing and serving.

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