Veal Stuffed with Shiitake Mushrooms and Provolone

Veal Stuffed with Shiitake Mushrooms and Provolone

prep time

minutes
cook time

minute
servings
2

Ingredients



















Cooking Instructions

For stuffed veal:


1

Prepare the grill according to the manufacturer's directions.


2

Season the veal with salt and pepper. Set aside.


3

Sauté the garlic and shallots in a small amount of olive oil. When opaque, add the tomatoes, spinach, and mushrooms. Add the vinegar and wine. Remove to the mixture to a bowl and cool slightly but not completely. Add the cheese until slightly melted. Add the bread crumbs. Add more vinegar, wine, or stock to moisten, if necessary.


4

Place 2 to 3 tablespoons of stuffing on each veal medallion, and roll. Skewer the meat with toothpicks to keep them from unwrapping. Grill until the veal is done


For sauce:


1

Mix the sauce ingredients in a small bowl. Pour some of the sauce on each plate and over the veal to serve.


Ingredients



















Cooking Instructions

For stuffed veal:


1

Prepare the grill according to the manufacturer's directions.


2

Season the veal with salt and pepper. Set aside.


3

Sauté the garlic and shallots in a small amount of olive oil. When opaque, add the tomatoes, spinach, and mushrooms. Add the vinegar and wine. Remove to the mixture to a bowl and cool slightly but not completely. Add the cheese until slightly melted. Add the bread crumbs. Add more vinegar, wine, or stock to moisten, if necessary.


4

Place 2 to 3 tablespoons of stuffing on each veal medallion, and roll. Skewer the meat with toothpicks to keep them from unwrapping. Grill until the veal is done


For sauce:


1

Mix the sauce ingredients in a small bowl. Pour some of the sauce on each plate and over the veal to serve.


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Tagged in: Entrée Provolone

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