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Veal-Topped Mushrooms

Food And Prop Styling By Renee Muller Photography By Moshe Wulliger

Veal-Topped Mushrooms

This is an easy extra protein dish to complement a meal, perfect for when you’re just not sure if you have enough food.


  • 6 portobello mushroom caps, cleaned
  • 3 Tbsp olive oil, divided
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 onion, diced
  • 1 small zucchini, diced
  • 1 lb (½ kg) ground veal
  • 2 Tbsp teriyaki sauce

Preheat oven to 425°F (220°C).

Lay mushrooms on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Roast for 20 minutes or until cooked through and fragrant.

Preheat a heavy-bottomed frying pan over medium heat. Heat 1 tablespoon olive oil. Sautי onion until medium brown; then add zucchini, along with ½ tsp salt and ¼ tsp pepper. Sautי another 10 minutes or until cooked but not mushy. Transfer vegetables to a plate.

Heat remaining 1 tablespoon oil, then add the ground veal, 1 tsp salt, and ½ tsp pepper. Brown until fully cooked and juices run clear, about 10 minutes. Add vegetables back to the meat, and add teriyaki sauce. Cook another 2 minutes until flavors meld.

To serve, place the mushrooms on a platter, then spoon the meat mixture over them.

(Originally featured in FamilyTable, Issue 655)

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