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Mushroom & cheese 'calzone'


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a large heavy-bottomed pan and sauté the button, field and Swiss brown mushrooms in one layer until coloured, only stirring once.
  • Add seasonings with the stock, Worcestershire, parsley and thyme. Toss and briefly cook until the liquid has reduced.
  • Then add the oyster mushrooms and gently toss to just warm.
  • Cut a large round in each pastry sheet and place a mound of the mushroom mixture in the middle, leaving an edge. Scatter cheese on top, sprinkle with a little cream, fold over the pastry and crimp the edges with a fork.
  • Then place the Calzone in a large, lightly oiled baking tray.
  • Beat the egg with milk and brush the pastry with the egg wash. Then cook in the oven for about 15 mins.
  • Serve with a simple salad.


  • olive oil
  • 8 small button mushrooms, halved
  • 4-6 small field mushrooms, quartered
  • 6 Swiss brown mushrooms, sliced
  • sea salt & freshly ground pepper
  • 6 oyster mushrooms, sliced
  • a good slurp of vegetable (or chicken) stock
  • a splash of Worcestershire sauce
  • 1 heaped tbsp chopped fresh parsley
  • 1 heaped tspn fresh thyme leaves
  • 2-4 shortcrust pastry sheets
  • grated tasty cheese
  • cream
  • cooking oil spray
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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