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    Home » Main Dishes

    Published: Dec 9, 2020 · Updated: Nov 17, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Keto Mushroom Wellington

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    Gluten FreeDiary FreeNut FreeLow CarbVegetarianPaleoKeto

    This vegetarian mushroom wellington uses a low carb coconut flour pastry for a hearty keto vegetarian main dish. A simple low carb vegetarian dish that can be made ahead too.

    Mushrooms make a delicious filling for this vegetarian wellington and I added spinach for additional flavour and a touch of colour. Serve with a side of cranberry sauce and creamy celeriac gratin.

    vegetarian mushroom wellington with a coconut flour pastry.

    We have another cauliflower wellington recipe that uses a Fathead dough you might enjoy. You could use that pastry recipe for this dish too.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Jump to:
    • How to make a vegetarian mushroom wellington
    • To make this keto vegan
    • Recipe Tips & Suggestions
    • More keto mushroom recipes
    • Mushroom Wellington

    How to make a vegetarian mushroom wellington

    A traditional vegetarian wellington uses puff pastry but this low carb version uses a coconut flour and psyllium husk pastry. A dash of flaxseed meal helps give the pastry a wholemeal taste but you can omit it if you wish.

    The filling must be cool before assembling the wellington as it would make the pastry soggy if not. You could make the filling ahead and assemble closer to cooking time.

    When assembling the wellington make sure that you don't spread the filling out too much as the rolled out pastry needs to cover the filling completely.

    slices of mushroom spinach wellington

    To make this keto vegan

    You can make this keto mushroom recipe vegan simply by omitting the egg in the pastry and replacing it with additional coconut oil.

    Recipe Tips & Suggestions

    Add cheese to the filling but I would recommend a fairly hard cheese such as Cheddar. I added Brie to a mushroom wellington and it seems to dissolve into the pastry and was not a success!

    Add chopped nuts to the filling for a wellington with crunch. Walnuts would be a great addition to the mushrooms.

    For a richer low carb pastry, replace the coconut oil with melted butter.

    mushroom spinach wellington

    More keto mushroom recipes

    Spinach Mushroom Ring

    Mushroom Galette

    Spinach Stuffed Mushrooms

    Creamy Cabbage & Mushrooms

    mushroom wellington

    Mushroom Wellington

    A vegetarian mushroom wellington made with a low carb coconut flour pastry.
    3 from 1 vote
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 25 mins
    Cook Time 50 mins
    Pastry resting time 30 mins
    Total Time 1 hr 45 mins
    Course Main Course
    Cuisine Vegetarian
    Servings 10 slices
    Calories 202 kcal

    Ingredients
     
     

    Pastry

    • 1 cup coconut flour
    • 1 tablespoon psyllium husk powder
    • 2 tablespoons flaxseed meal I prefer golden
    • 6 tablespoons coconut oil
    • 1 medium egg
    • ¼ teaspoon xanthan gum
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup boiling water

    Filling

    • 14 oz mushrooms
    • 1 medium onion peeled and chopped
    • 2 cloves garlic chopped
    • 1 cup spinach, frozen defrosted
    • 1 tablespoon thyme
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 3 tablespoons olive oil

    Egg Wash

    • 1 small egg beaten

    Instructions
     

    Make the Pastry

    • In a medium bowl, mix the coconut flour, flaxseed meal, salt, baking powder and psyllium husk powder together.
    • Add the coconut oil and blend well.
    • Add the egg and mix thoroughly.
    • Add the boiling water and mix until you have a dough.
    • Let the dough stand for 30 minutes to firm.

    Make the Filling

    • In a large frying pan heat the olive oil on a medium heat and add the onion and garlic. Cook for 3 minutes until soft.
    • Clean and slice the mushrooms and cook for a further 5 minutes, stirring occasionally to ensure that the mushrooms are evenly cooked.
    • Add the spinach and seasoning. Stir through then remove from the heat.
    • Allow to cool.

    Assemble

    • Preheat the oven to 200C/400F degrees
    • Roll the pastry out in between two sheets of parchment paper to a large rectangle shape with about 5mm thickness. Don’t roll the pastry too thin as you need it to hold the filling.
    • Spoon the mixture into the middle of the dough, keeping it a rectangle shape.
    • Using the parchment paper, gently bring up the edges of the pastry over the filling so that the pastry covers it. Smooth out any edges and ensure that there are no holes.
    • Carefully turn over the wellington onto a parchment paper lined baking tray.
    • Score the top of the wellington with a pattern.
    • Brush the top of the wellington with the egg wash.
    • Bake for 30-40 minutes until golden and firm.
    • Serve warm.

    Notes

    Makes 10 slices at 5g net carbs per slice.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1sliceCalories: 202kcalCarbohydrates: 12gProtein: 5gFat: 16gFiber: 7g
    Keyword mushroom recipe
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    More Main Dishes

    • Portobello Mushroom Pizza - Air Fryer
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      Recipe Rating




    1. Jackie says

      October 15, 2022 at 7:15 am

      3 stars
      I made this last night for dinner with air fryer chicken and sautéed broccoli and summer squash. It wasn’t bad, but also I think it could have been a lot better. I think the dough being made with coconut flour would be very excellent used with a sweet stuffing like blueberries or a combo of fruit compote. The filling of mushroom was absolutely delicious, I just think it would have been more savory with an almond flour mix rather than coconut flour. I will try this again both ways! A sweet filling the way the recipe is written for the dough, and I will try the mushroom again but make adjustments to the ingredients. Thanks for a fun experiment!

      Reply

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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