Buona Pasquetta! Pasquetta is the Monday after Easter, and it’s typically celebrated while picnic-ing with family and friends. I am a sucker for a picnic especially at a scenic location in the spring while the breeze is blowing, the birds are chirping, we’re noshing on simple satisfying food all while being surrounded with those that I adore. A perfect picnic indeed.
Calzones are a great alternative to a traditional sandwich when picnic-ing. Just wrap them up in aluminum straight out of the oven and they should stay nice and warm until it’s time to unwrap them. Just wait to slice them until you’ve arrived at your location.
These vegetarian mushroom calzones are incredibly flavorful and oh so filling perfect for a picnic lunch, dinner or late night snack ; ) The mushrooms are sauted in a butter, garlic and parsley bath and then are joined with cheese and more cheese and then baked until bubbly and golden. You know how much I adore my meat but you honestly won’t miss it here.
Are you hungry for a mushroom calzone yet ; ) I created this recipe especially for THE MUSHROOM CHANNEL, you can view the RECIPE HERE.