Cheesy Spinach & Mushroom Strombolis
with Marinara Sauce
- Milk
- Wheat
This Italian-style turnover has everything! Garlicky mushrooms and spinach are sprinkled with Parmesan, then wrapped up in a buttery pizza dough with a blanket of mozzarella. While the outside turns golden and crispy in the oven, fillings melt and meld to form a soft and savory center. Finally, the cheesy stuffed treasures are sliced and dunked in a marinara for an umami punch. Holy stromboli!
Ingredients
¼ cup
Parmesan Cheese
5 ounce
Spinach
½ cup
Mozzarella Cheese
(Contains: Milk)
½ tablespoon
Italian Seasoning
7 ounce
Pizza Dough
(Contains: Wheat)
1 clove
Garlic
5 ounce
Marinara Sauce
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Add another drizzle of oil, then stir in spinach (you may need to add spinach in batches). Cook, stirring, until spinach is slightly wilted, 1-2 minutes. • Add garlic and half the Italian Seasoning (all for 4 servings). Cook, stirring, until spinach is wilted and garlic is fragrant, 1-2 minutes more. Season with salt and pepper. • Transfer veggies to a medium bowl; let cool slightly.
• While veggies cool, place 1⁄2 TBSP butter (1 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until butter has melted, 30 seconds. • Remove pizza dough from tube and unroll onto a lightly oiled baking sheet. Slice in half at perforation and use your hands to stretch each piece into a 6-by-8-inch rectangle. (For 4, fully assemble the first two stromboli before starting on the second two so they all fit on the same baking sheet.)
• Spread mozzarella evenly across each piece of dough, leaving a 1⁄2-inch border around edges. Top with veggies (draining first if needed) and Parmesan. • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange logs on sheet, seam sides down; pinch ends to close and tuck under each log. • Brush stromboli with melted butter; lightly season with salt and pepper. Wash out bowl. • Bake until deep golden brown and crisp, 14-16 minutes.
• When stromboli are almost done, place marinara in bowl used for butter; cover bowl tightly with plastic wrap. Microwave until sauce is warmed through, 30-45 seconds.
• Transfer stromboli to a cutting board; slice crosswise into quarters. • Divide between plates. Serve with warm marinara on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The spinach-and-mushroom filling is garlicky and savory, and the golden, crispy dough delivers real comfort-food satisfaction.
- Ease of prep: Assembling the filling is straightforward, but stretching the pizza dough into even rectangles is the most consistently challenging step — many found it springs back no matter how long it rests.
- Suggestions: Rub a little olive oil on your hands and the baking sheet to help the dough stay stretched; some found making one larger stromboli easier than two smaller ones. A few added sautéed onion, extra garlic, or crushed red pepper to the filling for a flavor boost 🌶️. Skip buttering the top before baking if you have a sensitive smoke alarm — the butter can burn.
- Leftovers: The second stromboli reheats well the next day and tastes just as good, making it a great next-day lunch.
Reviews from our home cooks
I loved this recipe! Mushroom and spinach with a hint of garlic is a delicious combo to stuff the dough. Overall this was a really easy prep and bake recipe. Handling the dough was a bit challenging since it's so sticky. I poured a little olive oil in my hands and it made it SO much easier to flatten the dough and then roll it once filled. I love the dipping sauce on the side - it kept the Stromboli dry and helped the filling flavor really shine. KEEP THIS ONE IN THE MIX!!
The combination of spinach, mushroom and cheese is filling and delicious. The marinara doesn't have a lot of flavor, but I add chili flakes to it for a spice boost. Overall a wonderful dish that I like to order when I see it on the meal choices.
This is a different recipe and fairly easy just being careful not to stretch dough to thin. Mushrooms, spinach and cheese with garlic are a good combination. You don't need to clean butter bowl and a little butter with the marinara is just going to make it better!
This was such a good meal. The dough for the stromboli was delicious and it wasnt as difficult to make as i expected it to be. Will definitely be trying this one again when its on the menu!!
I really enjoyed this meal and it was fun and simple! I would love to see more Stromboli meals with different fixings on the inside. Also the marinara sauce was excellent!
Never was into mushroom and spinach stromboli as a kid (always went with pizza style) but after making these as an adult now....soooo good!
I loved this. So delicious. The amount of spinach provided was a bit too much for me, but such a fun, delicious meal. I also substituted the marinara with Alfredo sauce and 👩🍳💋
This was yummy. I added extra mozzarella and pepperoni to the inside. I also added some Italian seasoning to the marinara and topped the Stromboli with it
We don't normally like cooked spinach and a few in the family don't eat mushrooms but they both taste great in this recipe. Will definitely make this again
Dough was in a small ball and impossible to shape into rectangles large enough for Stromboli. We did small flatbreads instead and found the mushrooms and spinach to be very bland.
