Parmesan Pioppino Swirls

This original recipe is courtesy of our friend Asia Strom (@meatlessmamabear).

These Parmesan Pioppino Swirls will make a quick and delicious addition to your your New Year's Eve celebration this year! The mushrooms are so filling, you could even make this a complete meal and serve it with a side salad!

These cute little mushroom swirls were really fun to make! Both of my daughters gobbled them right up. These would work really well to bring along to a family get together or to your next sports party. I used 6 cloves of garlic in this recipe, but feel free to measure the garlic with your heart! I was thinking of adding spinach to this recipe but I didn't have any on hand. I will definitely do this the next time I make these. When you go to cook the mushrooms and garlic, you could just throw a good handful of spinach in at the end, while the pan is still hot. Spinach only takes a minute or two to wilt. When you trim the edges of the dough you can combine the strips and roll them out into a few bread sticks. Just brush with oil and sprinkle some salt, garlic powder and Italian seasoning. I hope you decide to give this recipe a try!

Bake at 450°

Bake time: 20 minutes 

Stovetop Cook Time: 5-7 minutes 

Serves: 2

Ingredients:

  • 16 oz Pizza Dough
  • 4 oz Pioppino Mushrooms
  • ½ cup Grated Vegan Parmesan 
  • 6 Cloves Garlic
  • 3 Tbsp Olive Oil (extra for brushing)
  • Flour for dusting
  • Handful of Spinach (optional)
  • 1 Jar Marinara Sauce
  • 1 Tsp Salt
  • 1 Tsp Pepper

Steps:

  • Take dough out of the fridge to come to room temperature so it is easier to work with.
  • Wash, dry and chop your mushrooms. Peel and mince the garlic. If you bought the parmesan in block form shred it.
  • Heat up your frying pan with 3 Tablespoons of olive oil on medium heat. Once the pan is hot you can add the mushrooms, garlic, salt and pepper. Cook for 5-7 mins then remove from heat. Add the spinach at the end, about 1 min before turning the pan off. Just stir the spinach until it is wilted.
  • The dough should be ready to work with. Lightly flour your surface and rolling pin. Roll the dough out as best you can so you can be left with about a 6x14 rectangle after trimming the edges. You can combine the left over dough for a few breadsticks. This is what I did and it turned out perfect for 4 breadsticks.
  • Spread the mushroom mixture evenly on the surface of the rectangle of dough. Place shredded parmesan on top of the mushrooms.
  • Roll the dough from the long end away from you. When you reach the end pinch the edges together to seal the roll.
  • Cut the roll into about 1 inch pieces. Place the pieces swirl side up in a baking dish. Leave a little space between because they will expand a little. Brush or spray the top of each swirl with a little olive oil.
  • Bake the mushroom swirls in the oven at 450° for about 20 mins or until lightly golden.
  • While the swirls are baking, prepare your marinara. I just used a jar of pre-made marinara, added 1 cup of cherry tomatoes and a handful of fresh basil that I pulsed in the blender. Doing so added that delicious fresh flavor I was looking for in a hurry.
  • Serve with a side salad for a complete dinner. Top your swirls and marinara with some extra parmesan!

Older Post
Newer Post
Close (esc)

Save up to 50% on Fresh Mushrooms!

We hold exclusive, deep discount sales for our members when the farm over-produces...but you need to be on the mailing list to get these deals!

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now

Net Orders Checkout

Item Price Qty Total
Subtotal $0.00
Shipping
Total

Shipping Address

Shipping Methods