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


  • 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


  • 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!

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