Mushroom Wellington

Serves 4
Time 30 minutes


4 large field mushrooms, stems removed
4 tbsp extra virgin olive oil
1 garlic clove, chopped
400g spinach leaves
500g puff pastry
140g blue cheese, sliced
1 egg, beaten


Preheat oven to 220°C.

In a large nonstick frypan, heat half the extra virgin olive oil and sauté the mushrooms for 3-4 minutes on each side until cooked through (drain away any excess liquid).

In the same pan, heat the rest of the extra virgin olive oil and fry the garlic and spinach for 2-3 minutes until completely wilted and season with salt and pepper (drain away any excess liquid).

Roll out the puff pastry and cut out 4 circles (5cm wider than the mushrooms) for the base and 4 circles (10cm wider than the mushrooms) for the lids.

Place the 4 small circles on a baking tray and top each with a ¼ of the spinach, then top with a slice of blue cheese and then lastly a mushroom stem side down.

Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, then press the edges together with a fork, brushing each generously with remaining egg.

Bake for 20 minutes or until golden.