Mushroom Calzones and Farro Salad Recipe

Name: Mushroom Calzones and Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 recipe Stuffed Portobello Mushrooms, or 3 roasted portobello caps; 6 3-oz. balls whole-wheat pizza dough; 1 1/4 cups jarred roasted red peppers, rinsed, drained, and chopped; 3/4 cup grated low-fat Gruyere cheese; 1 tsp. red pepper flakes, optional; 2 Tbs. grated Parmesan cheese, optional; 1 Tbs. lemon juice; 2 tsp. olive oil; 1 clove garlic, minced (1 tsp.); 1 1/2 cups cooked farro; 4 cups baby arugula

Servings: persons

1/2 recipe Stuffed Portobello Mushrooms, or 3 roasted portobello caps
6 3-oz. balls whole-wheat pizza dough
1 1/4 cups jarred roasted red peppers, rinsed, drained, and chopped
3/4 cup grated low-fat Gruyere cheese
1 tsp. red pepper flakes, optional
2 Tbs. grated Parmesan cheese, optional
1 Tbs. lemon juice
2 tsp. olive oil
1 clove garlic, minced (1 tsp.)
1 1/2 cups cooked farro
4 cups baby arugula

1
Place oven rack in lower one-third of oven, and preheat oven to 450F.
2
Line baking sheet with parchment paper, or spray with cooking spray.
3
To make Calzones: cut Stuffed Portobello Mushrooms into 1-inch pieces, and set aside.
4
Roll dough balls into 7-inch rounds on floured work surface.
5
Divide roasted red peppers among centers of dough rounds, and sprinkle each with 1 Tbs.
6
Gruyere cheese.
7
Top with mushrooms.
8
Sprinkle with red pepper flakes (if using), then 1 Tbs.
9
Gruyere cheese and 1 tsp.
10
Parmesan (if using).
11
Brush edges of circles with water, and fold over filling.
12
Press edges to seal, and roll slightly upward to form rope shape.
13
Transfer to prepared baking sheet, and bake 12 minutes, or until golden-brown.
14
To make Farro Salad: Whisk together lemon juice, oil, and garlic in large bowl.
15
Add farro and arugula, and toss to coat.
16
Season with salt and pepper, if desired.
17
Serve with Calzones.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 recipe Stuffed Portobello Mushrooms, or 3 roasted portobello caps, 6 3-oz. balls whole-wheat pizza dough, 1 1/4 cups jarred roasted red peppers, rinsed, drained, and chopped, 3/4 cup grated low-fat Gruyere cheese, and more.

Yes, Mushroom Calzones and Farro Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mushroom Calzones and Farro Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions