Mini Mushroom Wellingtons

These Mini Mushroom Wellingtons are the perfect holiday appetizer! All of the flavors of mushroom Wellington are packed in these mini flaky pastries.

Don't forget the homemade horseradish sauce on the side. It's to die for!

This recipe was originally developed for Heinen's.

Recipe Inspiration

I absolutely love beef and mushroom Wellington. It's such a fancy feeling dish that always makes me feel like I'm in England when I eat it. Just me?

With the holidays approaching, I wanted to create a mini version that's a little less fancy. Think bite sized, hand held, flaky pastries with all the flavor, and a little more fun.

This recipe is so great as an appetizer. Your guests will be so impressed!

This recipe uses store-bought puff pastry as a shortcut. Trust me, it works and there's no reason to make your own, unless that's your thing.

Another thing I love about this recipe - you can make the wellingtons as big or small as you like. This recipe calls for 9 per sheet of puff pastry but you could make 4 or 6, just cut the squares as you wish.

Mini Mushroom Wellingtons Ingredients

Here are the ingredients you will need for this recipe:

• Puff pastry, defrosted overnight
• Butter
• Mushrooms
• White Onion
• Garlic
• Thyme, fresh or dried
• Oregano, fresh or dried, plus more for serving
• Rosemary, fresh or dried, plus more for serving
• Salt and Pepper
• White Wine - any dry white wine is good
• Balsamic Vinegar
• Egg
• Sour Cream - light or full fat, whichever you prefer
• Prepared horseradish
• Mayonnaise
• Apple Cider Vinegar
• Dijon Mustard

Directions

First, prepare horseradish sauce. Mix together the sour cream, prepared horseradish, mayo, apple cider vinegar, Dijon mustard, and salt and pepper in a small bowl.

You want to mix everything together really well. Once mixed, refrigerate until you're ready to serve the mini mushroom wellingtons.

Prepare Filling

Heat butter, mushrooms and onions in a large skillet over medium heat. Cook for 10 minutes, or until the mushrooms and onion soften and the juices start to release.

Next, add the herbs and salt and pepper. Cook again for 10-15 minutes to let the mushrooms release liquid and let it evaporate.

Add the wine and balsamic vinegar, then let the mixture cook down again until liquid is evaporated, about 10 minutes. You really want to make sure that as much liquid is removed as possible so your wellingtons aren't soggy! This also helps give the dish so much more flavor, because the mushrooms are absorbing all the flavor from the juices.

You're now ready to preheat your oven and get your puff pastry sheets out of the fridge.

Assemble Wellingtons

Roll out the puff pastry sheets and cut each sheet into 9 small squares. If you want bigger wellingtons, just reduce the amount of squares. If you want smaller wellingtons, increase the amount of squares you cut. You can make these big or small!

Add a spoonful of mushroom mixture to each puff pastry square. Cover with another square, then press around the sides with a fork.

Cut a slit in the top of each puff pastry to vent (this helps it cook properly). Brush wellingtons with an egg, place on a lined baking sheet, and cook for 25 minutes.

Bake!

Once the wellingtons are golden brown, remove from the oven and let cook for 10 minutes before serving - those babies are going to be hot!!

Serve with fresh rosemary and thyme and the horseradish dipping sauce.

Kitchen Equipment

Here's some kitchen equipment that is useful in this recipe. You can find all of the following products on Amazon.

Mini Serving Bowls - I love the idea of serving these with horseradish sauce in mini, individual serving bowls. These ones are so cute and have their own mini serving spoons!

Wooden Board - I love a good wooden board. They are so versatile! You can use it as a cutting board, cheese board, or serving board. For this recipe, I like laying some parchment paper on a wooden board like this one and adding the wellingtons and horseradish sauce on top.

More Appetizer Recipes

Here are some of our favorite appetizer recipes. Or, make mushrooms the star of the whole meal with Mushroom Alfredo as the main!

Bacon Wrapped Figs - These cheese stuffed bacon wrapped figs are such a delicious appetizer. They are a great balance of sweet and savory, making them a great addition to any appetizer menu.

Holiday Bruschetta - Everyone loves bruschetta, and this easy holiday bruschetta is a delicious twist! With cranberry sauce, brie, and mint, these adorable bites are perfect for holiday entertaining. Plus, they are SO easy to make and can be made in advance!

Cranberry Brie Crescent Wreath - This recipe is a holiday favorite! With creamy brie, homemade cranberry sauce, and flaky crescent rolls, this easy recipe will be a hit with all of your guests.

Mini Mushroom Wellingtons

Christina Musgrave

These Mini Mushroom Wellingtons are the perfect holiday appetizer! All of the flavors of mushroom Wellington are packed in these mini flaky pastries.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine American

Servings 9 servings

Calories 424 kcal

Ingredients

  

For the Mushroom Wellingtons

• 2 sheets puff pastry defrosted overnight
• 2 Tbsp. butter
• 1 lb. mushrooms finely chopped
• 1 white onion diced
• 6 garlic cloves minced
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. rosemary
• 1 tsp. salt
• ½ tsp. black pepper
• 1 cup white wine
• 1 Tbsp. balsamic vinegar
• 1 egg beaten
• Fresh rosemary for serving
• Fresh thyme for serving

For the Horseradish Dipping Sauce

• ½ cup sour cream
• 2 Tbsp. prepared horseradish
• 1 Tbsp. mayonnaise
• 1 tsp. apple cider vinegar
• 1 tsp. Dijon mustard
• Pinch of salt and pepper

Get Recipe Ingredients

Instructions

 

• Prepare the horseradish dipping sauce by combining all ingredients together. Mix well. Refrigerate until serving.
• In a large skillet over medium heat, add the butter, mushrooms and white onion. Cook for 10 minutes until the mushrooms and onion soften and the juices start to release.
• Add the garlic, thyme, oregano, rosemary, salt and black pepper. Cook for 10-15 minutes, or until the mushrooms have released liquid and it has evaporated.
• Add the white wine and balsamic vinegar. Cook down until all of the liquid is evaporated, about 10 minutes. Remove the mushrooms from the heat and let cool.
• Preheat the oven to 400˚F.
• Gently roll out the puff pastry sheets and divide each sheet into 9 small squares. Add a spoonful of mushroom filling to half of the squares, then cover the top with another square of puff pastry.
• Gently press the top and bottom of each wellington together with a fork. Cut a slit in the top of each pastry, then brush with the egg.
• Arrange the mini mushroom wellingtons onto a lined baking sheet and cook for 25 minutes. Let cool for 10 minutes. Serve with fresh rosemary, fresh thyme and horseradish dipping sauce.

Notes

• Don’t forget to thaw the puff pastry overnight! It must be thawed for this recipe.
• It’s very important to make sure all of the liquid has evaporated from the mushroom filling. If the filling has too much liquid, it can become a mess in the oven and result in the wellingtons being soggy.
• You can adjust the number of wellingtons to as few as four and as many as 12 depending on how big you cut the squares.

Keyword Mini Mushroom Wellingtons