Mushroom Stuffed Pizza Pocket Video

Mushroom Stuffed Pizza Pockets
Preparation Time: 30 mins. Cooking Time: 15 mins.

A larger version of this Italian recipe is often called a calzone. Vary the fillings to your families liking and you will win raves at the table.

5-6 medium fresh white Mushrooms (about 3 oz/90g pre-sliced)
1/2 cup diced green pepper 125 mL
1/4 cup pre-cooked bacon pieces or pepperoni 50 mL
1/2 cup pizza or spaghetti sauce 125 mL
3/4 cup pre-shredded mozzarella or Italian cheese blend 175 mL
1 pkg (10 oz/283 g) refrigerated pizza dough 1
1 tbsp milk 15 mL
1 tbsp grated Parmesan cheese 15 mL


  1. Clean mushrooms with a damp paper towel or mushroom brush. On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
  2. Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
  3. On a lightly floured counter or cutting board unroll the pizza dough according to package directions. Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
  4. Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mixture onto half of each piece of dough leaving a ½”(1 cm) border. Pull and stretch the other half of dough over the filling and press edges firmly together.
  5. Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
  6. Brush top of pockets with milk and sprinkle with Parmesan cheese.
  7. Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
  8. Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
  9. With sharp knife cut in half diagonally to serve if desired.

Makes 4 pizza pockets

Tip: If rolling dough on a cutting board, place a damp dishcloth under the board to prevent it from moving around.

Variations: Substitute broccoli for green pepper and ham for bacon.

Nutritional Information:
Calories: 321, Sodium: 851 mg, Protein: 14.4 g, Fat: 11.1 g, Carbohydrates: 39.9 g, Dietary Fibre: 1.7 g

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Mushrooms Masters: A Tournament of Taste – Congrats to…

Mushroom Master Canada
Australia for taking home the Gold in the last (and very intense) round of the Mushroom Master: A Tournament of Taste.

This year we declare Australia as the 2010 Mushroom Masters!

Mushrooms Canada would like to thank all the wonderful food bloggers who took part in the first year the Mushroom Masters, especially our very talented Canadian team…

Stuffed Portabella PizzaWeek One: Angela from Oh She Glows – Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce… GOLD Winner!

Mushroom EmpanadasWeek Two: Jeannette from Everybody Likes Sandwiches – Mushroom Empanadas

Shiitake Flatbread PizzaWeek Three: Elizabeth from Guilty Kitchen – Shiitake Mushroom & Steak Flatbread on Shiitake Crust

Hot Cheesy Mushroom DipWeek Four: Kevin from Closet Cooking – Hot Cheesy Mushroom Dip

A BIG Round of applause for our Canadian Team!

At this point I would also like to thank the Tastespotting, Mushroom Council and the Australian Mushroom Growers’ Association for their hard work and dedication to making the contest a big success

All these great recipes have been added to the Mushrooms Canada Recipe Library; you can find them by clicking on the photos of each recipe above.

Thanks to everyone who voted! Watch for this contest again next year!

posted by Brittany

Mushrooms Masters: A Tournament of Taste – Wildcard Round

Welcome to Week 4 of the Mushroom Masters: A Tournament of Taste.

Well ladies and gentleman, we made it! It is the final week of the Mushroom Masters Tournament of Taste.

Let’s starts out with a little tournament recap…

In the first week Angela from Oh She Glows took home Gold in the Portabella Playoff with her delicious vegan recipe Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce.

In week 2, Jeannette from Everybody Likes Sandwiches captured a 35% vote in the Button Battle with her impressive Button Mushroom Empanadas.

Week 3, things got a little heated in the Shiitake Showdown when Elizabeth from Guilty Kitchen debuted her amazing Shiitake Mushroom & Steak Flatbread on Shiitake Crust, taking home 3rd place!

So without further ado, let’s get into the final round….

The Wildcard

Representing Canada is the final, wildcard round is noneother than Kevin from Closet Cooking. He will be batteling it out against Katherine Younge of Kath Eats (US) and Peter from Souvlaki for the Soul (AUS).

Kevin Closet CookingI came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favorite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.

Hot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom DipHot Cheesy Mushroom Dip
(makes 2-4 servings)

Prep Time: 10 minutes
Cook Time: 1 hour – 1 hour 20 minutes

1 knife, 1 large pan, 1 large bowl, 1 large spoon, 1 2+ cup baking dish

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (sliced)
• 1 pound mushrooms (cleaned and sliced)
• 1 clove garlic (chopped)
• 1 teaspoon thyme (chopped)
• salt and pepper to taste
• 1/4 cup white wine (or broth)
• 1 (4 ounce) package cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mozzarella (grated)
• 1/4 cup grated parmigiano reggiano (grated)

1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Oh my cheesy, mushroomy goodness this looks delicious!

Head on over to Tastepotting to vote for Kevins’s Wildcard Hot Cheesy Mushroom Dip Recipe now!

TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!

Mushrooms Masters: A Tournament of Taste – Shiitake Showdown

Welcome to Week 3 of the Mushroom Masters: A Tournament of Taste.

Phew! We made it though Weeks 1 and 2 – thank you to all who voted! As you may have seen Australia’s Kitchen Wrench took home Gold last week, but Canada came in a close 2nd with 35% of the vote – way to go Jeannette!

The Shiitake Showdown

Representing Canada in this weeks challenge is none other than Elizabeth from Guilty Kitchen! She will be heading up against Susan from Sticky, Gooey, Creamy, Chewy (US) and Christine from Fig & Cherry (AUS)

Growing up on Vancouver Island (on the wet West Coast of British Columbia) led to a love of nature and all things in it. The child of an avid hunter and gardener, lean years in my family were filled with plenty of wild caught protein and home grown produce, giving me a true appreciation for local food.
Through adolescence and young adulthood, I kept busy as a professional chef in catering outfits and restaurants alike all up and down Vancouver Island. After a stint in college led to an office job outside of the food world, I continued to cook for myself, my family and my friends. Soon after buying a house and a dog, marrying my dreamy husband Adrian, and having our first son Cohen, food became even more important. Learning all about the local food movement while trying to make my child’s first foods more “sustainable” was what brought my passions for food back to the forefront. Having not returned to work to stay home with the little tornado, blogging about my passions just came naturally.
We’re now enjoying life with our second child (a girl!) Isla, and our life is being busily filled with love for local food, family, gardening, writing, photography, endless laundry and diapers.

Shiitake Mushroom & Steak Flatbread on Shiitake Crust
When I was given Shiitake mushrooms, I was a little overwhelmed. They are my favourite mushroom and have amazing flavour. You often don’t find them around though as they are used very little, I find, in home cooking. Save for a few Asian dishes, shiitakes have little of the spotlight. What I did know, was that there is always dried shiitake mushrooms in my grocer, along with fresh. So I decided to amp up the shiitake flavour by using ground dried shiitake mushrooms as 1/3 of the flour in the crust, not only does this make for a beautifully buttery crust, but it also makes the whole shiitake flavour a wonderful star of this dish. Shiitakes are meaty and plump when cooked and when paired with super thin shavings of a good steak, make for a mouth watering pizza that’s as easy as it is delicious!

2oz dried shiitake mushrooms, stems removed
2 cups all purpose flour
1 tsp salt
1/3 cup + 2 tbsp vegetable shortening
3/4-1 cup water
2 tbsp butter
2 tbsp fresh rosemary, minced
1 large leek, sliced thinly into half moons
200g fresh shiitake mushrooms, sliced and woody stems removed
1 clove garlic, minced
1 tbsp Dijon mustard
1/3 cup white wine
kosher salt to taste
fresh cracked black pepper to taste
1/4 cup heavy cream (or half and half)
1/2 lb. hanger steak (or any good quality steak such as, filet, strip, ribeye, etc.)
1 tsp olive oil
200g Gruyere cheese, grated fine
3oz fresh baby spinach, roughly chopped
1 tbsp butter

1. Pulverize dried shiitake mushrooms in the bowl of a food processor until it takes on a bread crumb like consistency.
2. In a large bowl mix flour, salt and pulverized mushrooms.
3. Cut in shortening until a fine crumb like texture forms.
4. Pour in 3/4 cup water and if more is needed at a bit at a time. Knead dough until stickiness is gone and dough is slightly elastic. Let rest 30 minutes covered in bowl.
5. In a large sauté pan, melt 2 tbsp of butter on medium heat. Add in rosemary, garlic, leeks and fresh shiitake mushrooms. Sauté until mushrooms are softened.
6. Add Dijon salt and pepper and white wine. Continue to sauté until wine reduces by half and all vegetables are thoroughly cooked through.
7. Stir in cream, cook for 2 minutes and remove from heat. Set aside.
8. Rub steak with 1 tsp of oil and season with salt and pepper. Sear in a sauté pan on high heat (or on the grill) for 2 minutes per side. Just long enough to brown the outside leaving the interior very rare.
9. Allow steak to cool for 10 minutes and slice as thin as possible against the grain. Set aside.
10. On a lightly floured surface roll out dough to desired shape and about 1/4″ thick. Roll up edges to make a crust and pinch down to seal.
11. Bake on a baking sheet in a 450°F oven until golden brown, about 15 minutes.
12. When down, spread 1 tbsp butter over the crust, top with chopped spinach, leek mixture, steak and grated Gruyere.
13. Return to 450°F oven for another 10-15 minutes or until cheese is bubbly and golden.
14. Allow to cool for 5 minutes before slicing.

Oh my, this recipe is bursting with mushroom flavour!!

Head on over to Tastepotting to vote for Elizabeth’s Shiitake Mushroom & Steak Flatbread on Shiitake Crust Recipe now in the Shittake Showdown!

TIP: You can follow the contest by subscribing to Mushrooms Canada’s Blog Feed. Just click here to sign up! You don’t want to miss this contest!