Mushroom Calzone

Mushroom Calzone
Staff Writer
Mushroom Calzone
Jane Bruce
Mushroom Calzone

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.

4
Servings
651
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
44g
63%
Sugar
3g
3%
Saturated Fat
19g
79%
Cholesterol
100mg
33%
Carbohydrate, by difference
29g
22%
Protein
34g
74%
Vitamin A, RAE
149µg
21%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
41µg
46%
Calcium, Ca
597mg
60%
Choline, total
62mg
15%
Fiber, total dietary
3g
12%
Fluoride, F
15µg
1%
Folate, total
103µg
26%
Iron, Fe
5mg
28%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
540mg
77%
Selenium, Se
37µg
67%
Sodium, Na
800mg
53%
Water
130g
5%
Zinc, Zn
6mg
75%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.