Portobello And Quinoa Wellington

Portobello And Quinoa Wellington

5 from 1 vote
Course Main Course
Cuisine Plant-Based
Servings 4


  • 200 g 7oz quinoa
  • 500 ml 1 pint vegetable stock
  • 1 tin chickpeas drained
  • 1 onion diced
  • 1 yellow or red pepper chopped
  • 100 g sundried tomatoes
  • 1-2 cooked beetroot diced
  • 3 tbsp fresh herbs
  • 30 g pine nuts
  • 1 pack of puff pastry
  • 4 larges mushroom or portobello
  • 1 egg egg wash
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • salt and pepper to season


  • Preheat the oven to 190°C (375°F/Gas 5).
  • Pour the stock into a saucepan and add the quinoa, bring to the boil, then reduce the heat and simmer for 12 -14 minutes. Remove from the heat and leave to cool.
  • Fluff up the quinoa with a fork to separate the grains and stir through the onions and peppers, beetroot, sundried tomato, herbs and pine nuts and season with the extra virgin olive oil and balsamic vinegar.
  • Roll out the pastry on a lightly floured surface, cut out 6 x 15cm squares. Brush the portobello mushroom with mustard and Place into the centre of each pastry square then add the beetroot and quinoa mixture.
  • Brush the pastry edges with egg wash. Fold over to encase the mushroom and quinoa filling and seal the pastry.
  • Place in a preheated oven for 20–22 minutes until golden and crisp.
  • Serve immediately with a mushroom sauce made of cow milk or oat or nut milk!