Easy mushroom and goat’s cheese wellingtons with parsley pesto
There’s just time for one last vegetarian Christmas dinner idea for me before I take some time off to relax. This one’s a perfect last minute option, as these mushroom and goat’s cheese wellingtons are super quick and easy to prepare. I’ve shared a big mushroom wellington recipe in the past, and these individual mushroom and goat’s cheese wellingtons are just as tasty, but much simpler. You can easily just make a couple if that’s all you need, or double or triple the batch if you want to feed your entire brood.
These mushroom and goat’s cheese wellingtons were inspired by a dish I was served at an event a couple of weeks ago, cooked by chef Clover Hutson. Kitchen company Fisher & Paykel invited a few bloggers to enjoy Christmas dinner at their show kitchen in Milton Keynes.
This kitchen was amazing. I love my house, but my kitchen is really simple – I have a nice big fridge, but that’s about its only exciting feature. The Fisher & Paykel kitchen was full of cool gadgets – an enormous American-style fridge freezer with a plumbed-in ice dispenser, a dishwasher in a drawer, a deep drawer that can switch from a fridge to a freezer at the touch of a button, a wine fridge… basically my idea of heaven. And it all looked nice and stylish too. Not a bad place to enjoy my first Christmas dinner of the year!
I loved the idea of an individual mushroom wellington, so thought I’d make my own version when I got home. My recipe includes soft goat’s cheese (use any other cheese you like if you’re not a goat’s cheese fan!), and a simple homemade parsley pesto. There are only a few ingredients in the whole dish, so you can whip them up quickly, and then get on with making the other few hundred elements to your Christmas dinner (roast potatoes! bread sauce! gravy!).
As with any good Christmas dinner option, these mushroom and goat’s cheese wellingtons go perfectly with roast potatoes, gravy and lots of veggies – but they’d also be good served alongside a salad, new potatoes, or whatever else you fancy. And of course they’re not only good for Christmas.
What are you serving for Christmas dinner this year? I’ll be back in the new year with lots more recipes to help to start 2018 with a bang! Have a great one.
Mushroom and goat's cheese wellingtons with parsley pesto
- 2 portobello mushrooms
- 2 tsp oil
- Black pepper
- 1 tbsp pine nuts
- Few sprigs fresh parsley
- 1 small clove garlic, peeled
- 2 tbsp extra virgin olive oil
- Small sheet ready-rolled puff pastry
- 1 tbsp crumbled soft goat's cheese
- Remove the stems from the portobello mushrooms, and place the mushrooms face down in a baking dish. Drizzle lightly with oil, and season with salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until soft. Set aside to cool.
- Meanwhile, add the pine nuts, parsley and garlic to a mini food processor, and blitz until finely chopped. Add the olive oil and a pinch of salt and pepper, and blitz again to finish the pesto.
- Cut two squares from the puff pastry, each slightly larger than one of the cooked portobello mushrooms. Spread some of the parsley pesto in the middle of the square of pastry, and add the portobello mushroom. Top with some crumbled goat's cheese.
- Bring the corners of the pastry squares up to meet in the centre, over the top of the portobello. Pinch the corners together so that the pastry doesn't flatten out again as it cooks.
- Place on a lined, greased baking tray and return to the oven for a further 20-25 minutes, until the pastry is golden brown and crispy.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one wellington.