Cheesy Spinach & Mushroom Stromboli
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Cheesy Spinach & Mushroom Stromboli

Cheesy Spinach & Mushroom Stromboli

with Marinara Sauce

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!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes


serving amount

4 ounce

Button Mushrooms

1 clove


5 ounce


1 tablespoon

Italian Seasoning

7 ounce

Thin Crust Pizza Dough

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

5 ounce

Marinara Cup

Not included in your delivery



1 tablespoon

Cooking Oil

½ tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories550 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber6 g
Protein24 g
Cholesterol35 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Medium Bowl
Small Bowl
Baking Sheet
Plastic Wrap



• 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.

Cook Veggies

• 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.

Prep Dough

• While veggies cool, place ½ 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.)

Assemble Stromboli

• Spread mozzarella evenly across each piece of dough, leaving a ½-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 on middle rack until deep golden brown and crisp, 14-16 minutes.

Heat Sauce

• 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.

Finish & Serve

• Transfer stromboli to a cutting board; slice crosswise into quarters. • Divide between plates. Serve with warm marinara on the side for dipping.

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