Mushroom and Walnut Stromboli Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
40 minutes
Servings:
8 servings
Ingredients
  • 2 cups strong white bread flour
  • 2 teaspoons granulated sugar
  • 1 ¼ teaspoons instant yeast
  • 1 teaspoon salt
  • ¾ cup lukewarm water
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • ½ cup finely chopped onion
  • 2 cups finely chopped mushrooms
  • ½ cup finely chopped walnuts
  • 2 garlic cloves, grated
  • 1 teaspoon Italian mixed herbs
  • Salt and black pepper, to taste
  • 1 cup grated mozzarella
  • 1 cup grated cheddar cheese
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon grated Parmesan
Directions
  1. Make the dough: In a mixing bowl, stir together the flour, sugar, yeast, and salt.
  2. Add ½ cup water and olive oil and mix until the dough comes together, adding the remaining water if necessary to combine the dough.
  3. Knead dough until it is elastic and supple (about 5 minutes if using a stand mixer fit with a dough hook, or 10 minutes if kneading by hand). Add more flour or water as necessary.
  4. Place dough in a clean oiled bowl, cover with a clean kitchen towel, and leave to rise for around 1 hour, or until the dough has doubled in size.
  5. Meanwhile, prepare the filling: Add olive oil and onion to a large frying pan over medium heat. Fry for 6-7 minutes until soft.
  6. Add mushrooms, walnuts, garlic, and Italian mixed herbs.
  7. Saute until mushrooms have released all their water and are soft and golden, about 5-6 minutes. Once the pan is dry, season to taste with salt and pepper. Set mixture aside.
  8. Preheat oven to 400 F.
  9. Line a large baking sheet with parchment paper.
  10. Once risen, punch the stromboli dough with your fist to deflate it.
  11. Using a rolling pin, roll out the dough on a well-floured surface to a 10x16-inch rectangle.
  12. Leaving a 1 ½-inch border all around, scatter mozzarella all over the dough.
  13. To prevent the dough from getting soggy, strain off any excess moisture from the mushroom mixture before sprinkling it over the cheese.
  14. Scatter cheddar cheese on top.
  15. Fold in both sides of the stromboli, then slowly and tightly roll the dough into a 16-inch log.
  16. Carefully transfer the stromboli seam-side down on the baking sheet.
  17. If needed, tuck in both ends and sides of the stromboli to even its shape.
  18. Prepare the topping: In a small bowl, mix together the olive oil, parsley, garlic powder, and salt.
  19. Brush the topping over the stromboli.
  20. Sprinkle on the Parmesan.
  21. Using a very sharp knife, cut 3 slits on the top of the stromboli.
  22. Bake until golden all over, about 25 minutes.
  23. Remove from the oven and let cool for 10 minutes.
  24. Cut into slices and serve on its own or with marinara sauce on the side.