Vegetarian Mushroom Calzones

Recipe Courtesy of The Mushroom Council and bell'alimento


These vegetarian calzones get their decadence from mushrooms sautéed with butter, garlic and parsley. Try them for a quick and easy meal that can be pulled together in about 30 minutes.

Yields: 2 large calzones

Serving size: 1 calzone


3 tablespoons unsalted butter
8 ounces mushrooms – sliced
1 tablespoon fresh flat leaf Italian Parsley – roughly chopped
2 cloves garlic – minced
13.08 ounces of refrigerated classic pizza crust
1/2 cup ricotta cheese – divided
1/2 cup mozzarella cheese – divided
extra virgin olive oil – enough to brush on calzones


Place your pizza stone {or upside down rimmed baking sheet} into oven. Preheat oven to 450 degrees.

WHILE the oven is preheating, into a sauté pan, add: butter and melt over medium heat. Add: mushrooms, garlic and parsley and sauté for approximately 5 minutes. Set aside to cool.

Sprinkle a small amount of cornmeal onto your clean work surface {so pizza does not stick} Unroll the pizza dough and cut it in half.

To assemble: Place 1/2 of the mozzarella cheese about 1″ from the bottom of the dough in a straight line. Top with 1/2 of the ricotta mixture. Top with 1/2 of the cooled mushroom mixture. Season with salt pepper. Using your finger, or pastry brush, LIGHTLY dab water onto the edges of the dough. CAREFULLY fold the dough over itself sealing the edges. Use the tines of a fork to crimp the edges. Continue with other piece of dough.

Transfer your calzones to the oven {A pizza peel is recommended but if you don’t have a pizza peel, a large grill spatula will work in a pinch} and onto pizza stone {or upside down baking sheet}. Bake for approximately 10-12 minutes or until golden.

Carefully remove calzones from oven. Lightly brush the tops with olive oil. Allow calzones to cool slightly prior to serving.

Nutrition Facts

Calories: 820; Total Fat: 33g; Saturated Fat: 16g; Cholesterol: 70mg; Sodium: 1640 mg; Protein: 32g; Total Carbohydrate: 98g; Dietary Fiber: 4g


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