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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.
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Appetizer
Cuisine American
Servings 9 servings
Calories 424 kcal


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


  • 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.


  • 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