Mushroom Calzone

Mushroom Calzone
Jane Bruce


  • 2 Tablespoons  olive oil, plus more for the dough
  • shallots, chopped finely
  • clove garlic, minced
  • carrots, chopped finely
  • 10 Ounces  cremini mushrooms, sliced thinly
  • 2 Tablespoons  white wine
  • 1 Teaspoon  dried basil
  • 1 Teaspoon  dried oregano
  •   Salt and pepper, to taste
  • 6 Ounces  shredded mozzarella cheese
  • 3/4 Cups  ricotta
  • 1/4 Cup  freshly grated Parmigiano-Reggiano
  •   Flour, for dusting
  • 9 Ounces  pizza dough

This is another recipe inspired by the delicious, fresh mushrooms my dad gathers on his "mushroom hunts" at home in Northern California. At the peak of chanterelle season, we often have a surplus of the woody, flavorful mushrooms around the house and they pop up in everything from lasagnas to risotto to pizza. I couldn't find chanterelles at this time of year in New York City, but if you can get a hold of them, I would absolutely recommend adding them into this calzone for an extra level of flavor.

Click here to see 'Shrooms: They're What's for Dinner Tonight.


Heat the olive oil in a large pan over medium heat. Add the shallots and garlic and cook until the shallots are softened, about 5 minutes. Add the carrots and continue cooking, stirring occasionally, until the carrots are softened.

Add the mushrooms and cook for 3 minutes. Add the white wine and dried herbs, season with salt and pepper, to taste, and continue cooking until the wine has cooked off. Remove from the heat and set aside to cool slightly.

In a large mixing bowl, combine the cheeses. Once the mushrooms have cooled slightly, add them to the cheeses and stir to combine. Season with salt and pepper, to taste, and set aside.

Preheat the oven to 400 degrees.

Generously flour your work surface. Using a floured rolling pin, roll the pizza dough out into a 12-inch circle. Lightly brush the surface with olive oil. Transfer to a pizza stone or greased cookie sheet.

Top half of the dough with the mushroom-cheese mixture. (You may not need to use all of the mixture; you want there to be enough filling but not too much that the dough will stretch and break.) Wet the edges of the dough and fold over to form a calzone. Pinch the edges shut. Brush top of the dough with olive oil.

Bake until the calzone is golden brown, for about 20 minutes.


Calories per serving:

536 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 110g 169%
  • Carbs 187g 62%
  • Saturated 53g 263%
  • Fiber 18g 70%
  • Sugars 25g
  • Monounsaturated 43g
  • Polyunsaturated 9g
  • Protein 102g 204%
  • Cholesterol 265mg 88%
  • Sodium 3,436mg 143%
  • Calcium 2,098mg 210%
  • Magnesium 224mg 56%
  • Potassium 2,812mg 80%
  • Iron 14mg 77%
  • Zinc 13mg 89%
  • Phosphorus 1,926mg 275%
  • Vitamin A 1,636µg 182%
  • Vitamin C 18mg 30%
  • Thiamin (B1) 2mg 114%
  • Riboflavin (B2) 3mg 187%
  • Niacin (B3) 24mg 120%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 668µg 167%
  • Vitamin B12 2µg 42%
  • Vitamin D 2µg 0%
  • Vitamin E 6mg 32%
  • Vitamin K 78µg 98%
Have a question about nutritional data? Let us know.
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