Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Veal Stuffed with Shiitake Mushrooms and Provolone

Servings: 2


For Stuffed Veal:
8 ounces veal leg (4 medallions), pounded thin
Salt and pepper, to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
Olive oil, for sautéing
2 oven-roasted or sun-dried Roma tomatoes, julienned fine
1/4 cup chopped spinach
1/4 cup chopped, stemmed shiitake mushrooms
2 tablespoons balsamic vinegar
2 tablespoons port wine
1/4 cup (1 ounce) aged Wisconsin provolone cheese
1/4 cup breadcrumbs from a crusty Italian loaf

For Sauce:
1 tablespoon minced garlic
3 tablespoons white wine
1/4 cup heavy cream
2 tablespoons grated aged Wisconsin provolone cheese

Cooking Directions:

For stuffed veal: Prepare the grill according to the manufacturer's directions.

Season the veal with salt and pepper. Set aside.

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 breadcrumbs. Add more vinegar, wine, or stock to moisten, if necessary.

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

Enter the food name below and we'll give you a few ideas.