Lentil Mushroom Wellington Cups

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 12 cups | Prep time: 10 min

Cook time: 40 min | Total time: 50 min

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These mini Lentil Mushroom Wellington Cups are the perfect blend of hearty, plant-based comfort and easy weeknight cooking. Way easier and faster than making a traditional vegan beef Wellington loaf, but with all the savory flavor. Tender lentils, sautéed mushrooms, onions, and herbs are tucked inside flaky crescent roll dough to create a plant-forward appetizer or meal that feels both cozy and elegant.

They’re ideal for holiday entertaining, meal prep, potlucks, or any time you want a quick vegan bite that’s full of rich, savory flavor. With minimal ingredients and big homemade taste, these crescent roll cups make a delicious addition to any plant-based menu.

Ingredients:

• 1 package of Pillsbury Crescent Roll Dough Sheets (or Original Crescent Rolls)

• 16 oz (2 cups) baby bella mushrooms, chopped

• 1/2 yellow onion, chopped

• 1 clove garlic

• 1/2 cup dried lentils (or 1 cup cooked lentils)

• 1 bay leaf (if cooking dried lentils)

• 2 large handfuls of spinach (or 1 cup frozen)

• 2 tsp Dijon mustard

• 1 tsp dark soy sauce

• 1 tsp dried rosemary

• 1/2 tsp dried thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

• Vegan "turkey-style" gravy, mushroom gravy, or warm marinara sauce (for topping, optional)

Directions:

• Start by cooking the lentils (if using dried).

• Add 1 cup dried lentils, 3 cups water, and 1 bay leaf into a medium sauce pot.

• Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes, until the lentils are soft but not mushy.

• Drain the excess water, and set aside.

• Meanwhile, cook the rest of the filling.

• Finely dice the mushrooms, onions, and garlic.

• Add 1 tbsp of olive oil to a pan over medium heat.

• Add the mushrooms, onions, and garlic to the pan and cook, stirring occasionally, for 10-12 minutes until all the water has evaporated and the mixture is cooked down.

• Add 1 cup cooked lentils, Dijon, soy sauce, rosemary, thyme, salt, and pepper.

• Gently mix to combine everything, and cook for another 1-2 minutes, then remove from heat.

• Now, time to assemble the cups.

• Preheat the oven to 375° F.

• Roll out the crescent dough and slice into 12 even squares.

  • If you're using the Dough Sheets: cut it into 12 even squares.

    If you're using the pre-sliced Original Crescent Roll dough: take each triangle and fold the narrow part in on itself, press down, and shape into a square. To get 12 pieces, you might need to cut and paste some pieces of dough together.

  • The shapes can be messy, but the goal is to fully cover the bottom and most sides of each cupcake slot. (See below for image)

• Fit each dough piece into the cupcake slots. Try to get the bottom and most sides fully covered. You can stretch and trim the squares as needed. They will puff up as they bake.

• Evenly distribute the mushroom lentil filling into the dough pieces. (See below for image)

• Bake in a 375° F oven for about 10-12 minutes, or until the dough is golden brown.

• Remove from oven, and let them cool for about 2-3 minutes.

• Carefully remove each cup from the tin, and let rest on a cooling rack for another few minutes.

• Serve, topping with vegan gravy or warm marinara sauce.

Make Ahead Storage:

• Option 1: Make the mushroom lentil filling, let it cool, and store it in an air-tight container in the fridge for up to 3 days before baking.

• Option 2: Follow the directions as written above, including making the dough cups and filling them in the cupcake tin. Wrap the entire cupcake baking sheet in plastic wrap or foil, and let it sit in the fridge for up to 1 day before baking. Bake as instructed above.

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Tips and Tricks:

• Try topping each cup with vegan bacon crumbles, parmesan cheese, or scallons for garnish.

• For a fun surprise presentation, use a second roll of Crescent Dough. Cut 24 squares in total, and use the additional 12 squares to completely cover the top of each cup. Baking time is still 375° for 10-12 minutes. That way, the filling will be a surprise when cutting into them, and you can even dip them in gravy or marinara sauce.

• Store the leftovers in an air-tight container in the fridge for up to 7 days. Can be reheated in the oven (350° F for 5-10 min or until warmed through) or the microwave.