Mushroom Calzone

Staff Writer
Mushroom Calzone
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
546
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil, plus more for the dough
  • 2 shallots, chopped finely
  • 1 clove garlic, minced
  • 2 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.

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.

Nutritional Facts

Total Fat
28g
42%
Sugar
6g
N/A
Saturated Fat
13g
66%
Cholesterol
66mg
22%
Protein
26g
52%
Carbs
49g
16%
Vitamin A
409µg
45%
Vitamin B12
0.6µg
10.4%
Vitamin B6
0.3mg
16.4%
Vitamin C
4mg
7%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
8%
Vitamin K
17µg
21%
Calcium
522mg
52%
Fiber
4g
18%
Folate (food)
64µg
N/A
Folate equivalent (total)
239µg
60%
Folic acid
103µg
N/A
Iron
3mg
19%
Magnesium
56mg
14%
Monounsaturated
11g
N/A
Niacin (B3)
6mg
30%
Phosphorus
485mg
69%
Polyunsaturated
2g
N/A
Potassium
702mg
20%
Riboflavin (B2)
0.8mg
46.7%
Sodium
859mg
36%
Thiamin (B1)
0.4mg
28.6%
Zinc
3mg
22%

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