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Veggie Stromboli with Mushroom, Spinach and Mozzarella

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This cheesy veggie stromboli is stuffed with mushrooms, spinach and mozzarella cheese. It’s a little messy, so be prepared to get your hands dirty!

Veggie Stromboli

A lot of people have asked me for more meatless dishes, so I was excited to make this mushroom and spinach stromboli. . Some people add meat or cheese, but I prefer to use healthier fillings such as vegetables. Perfect for parties and gatherings where you want to eat. For meat dishes, sausage and pepper stromboli are recommended.

Mushrooms, spinach and cheese stromboli

What is the difference between Calzone and Stromboli?

One of the main differences is that calzones are folded in half whereas stromboli are rolled like a pizza roll.according to bon appetitCalzone was born in Naples and Stromboli in Philadelphia.

Vegetable Stromboli Ingredients

  • Pizza dough: Most pizzerias sell freshly baked dough, so ask for a 1 pound ball if you want to buy from 1. Otherwise, create your own or buy at the supermarket.
  • mushroom: Thinly slice the cremini (also called baby bella) mushrooms.
  • onion: Chop 1 medium red onion, or use white or yellow.
  • spinach: You will need 3 cups of fresh spinach.
  • garlic: Crush 3 cloves of garlic.
  • Egg white: Brushing the dough with egg white will seal the dough and give it a golden brown color.
  • Gum is optional, but can be sprinkled on top if desired.

How to make stromboli

  1. vegetable: Heat the olive oil in a large nonstick skillet over medium heat and sauté the mushrooms and onions, seasoned with salt and pepper, for 5 minutes. Add the spinach and a pinch of salt and simmer for a few minutes until tender. Add the garlic, cook for an additional minute, and set the skillet on its side to cool.
  2. oven: Preheat oven to 400°F and center rack. Spray a nonstick sheet pan with oil or line it with a silicone mat or parchment paper.
  3. assemble: On a floured board, roll the room temperature dough into a 16-inch by 10-inch rectangle with a rolling pin. He places the vegetables on the dough, leaving a 1.5-inch edge, and tops it with the cheese.
  4. Fold the fabric: Brush egg white along the edges of the dough. Fold one of the long sides of the dough over, fold it over the filling, then fold the short side, then the other side, stretch it closed slightly, and pinch the edges so nothing oozes out. Place bread seam side down in prepared pan, cut a small slat on top and brush with egg. Top with sesame if desired.
  5. Bake mushroom stromboli Chill for 25-35 minutes, then slice into 8 pieces.

How to Reheat Stromboli

This easy stromboli recipe is perfect when served as an appetizer at a party. Prepare the day before and cook for 10-15 minutes. When ready to eat, cover with foil and bake until cooked through.

What to serve with veggie stromboli

Serve this Italian stuffed bread with marinara sauce for dipping.


  • mushroom: Swap baby bella mushrooms with white buttons.
  • spinach: Substitute baby kale for spinach.
  • protein: Add Italian turkey or chicken sausage to the filling for extra protein.
  • Dairy Free: Skip the cheese if you can’t eat dairy.
  • Add meat: Try this Sausage Pepper and Onion Stromboli

Mushroom and Spinach Stromboli FillingMushroom and Spinach Strombolivegetarian stromboli

Other recipes with mushrooms and spinach:

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Veggie Stromboli


195 calorie
11 protein
31.5 carbohydrate
3.5 fat

Preparation time: 20 minutes

Cooking time: 35 minutes

total time: 55 minutes

This cheesy vegetarian stromboli is stuffed with mushrooms, spinach and mozzarella. It’s a little messy, so be prepared to get your hands dirty!

  • 16 ounce chilled or homemade pizza dough
  • 8 ounce sliced ​​cremini mushrooms, trimmed the stem
  • 1 medium red onion, chopped
  • 3 cup baby spinach
  • 3 cloves garlic, crushed
  • 1 cup partially skimmed mozzarella cheese
  • 1 egg white, beaten
  • Gum, topping options
  • marinara sauce, for serving
  • If the dough has been refrigerated, bring it to room temperature 1 hour before starting.

  • Preheat oven to 400 degrees Fahrenheit and place rack in center of oven.

  • Heat a large nonstick skillet over low heat, add 2 tablespoons extra virgin olive oil, when hot, add mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, stirring until softened. About 5 minutes.

  • Add the spinach and a pinch of salt, and simmer for 2-3 minutes until tender.

  • Add garlic and cook for 1 minute. Let stand until completely cooled. (I usually put this outside in the winter for a quick chill).

  • Spray a nonstick sheet pan with oil or line it with a silicone mat.

  • Using a rolling pin, roll out the dough into a 16-by-10-inch rectangle on a floured board.

  • Place the vegetables on top of the dough, leaving about 1 1/2 inches from the edges.

  • Use the egg wash and brush along the edges of the dough.

  • Fold one side of the dough over, cover the filling, cover the short edge, then fold over the other side, stretch slightly to seal, and pinch the edges so nothing oozes out.

  • Place the bread seam side down in the prepared skillet.

  • Cut a small slat on top and brush with egg white. Top with sesame seeds, if desired.

  • Bake for 25-35 minutes until the surface is golden brown and the dough is finally toasted.

  • Remove from the oven, let cool for 5 minutes, then cut into 8 equal pieces.

  • Serve with marinara sauce.

Serving: 1/ 8th place, calorie: 195kcal, carbohydrate: 31.5g, protein: 11g, thick: 3.5g, saturated fat: 1.5g, cholesterol: 7.5mg, sodium: 414.5mg, fiber: 1.5g, sugar: 3.5g

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