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Meat
Easy
50 Minutes
Diets 
This appetizer is one that pleases both the men and the ladies. And while the girls usually don’t want to become fleishig at photo shoots and don’t taste the meat dishes, when this shoot was done we were all happy to jump in and sample! Yield: 24 to 30 mushrooms
24 ounces Baby Bella mushrooms, divided
1 egg, beaten
oil, for frying
2 tablespoons olive oil
2 tablespoons Tonnelli Red Wine Vinegar
salt, to taste
black pepper, to taste
1 onion, halved
2 tablespoons olive oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Basil
3/4 pound ground veal
salt, to taste
black pepper, to taste
Sort the mushrooms, setting aside the largest for stuffing and removing the stems. The smaller mushrooms will be used for the filling. (I used six ounces of small ones.)
Combine the onion and small mushrooms in the bowl of a food processor. Pulse until finely diced.
Heat oil in a sauté pan over medium heat. Add onion/mushroom mixture and garlic and sauté five to seven minutes. Stir in basil. In a medium bowl, combine mixture with veal and season with salt and pepper.
Place the egg in a small bowl. Place the breadcrumbs in a second small bowl. Stuff each mushroom with a mound of the veal mixture. Dip into the egg and then the breadcrumbs.
Heat oil in a sauté pan over medium-high heat. Add mushrooms, stuffing side down, and fry until breadcrumb topping is crispy and golden, about three to four minutes. Remove to a baking pan.
Preheat oven to 350 degrees Fahrenheit. Add olive oil and vinegar to the baking pan under the mushrooms. Season with additional salt and pepper. Bake for 20 minutes, until mushrooms are cooked through.
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How far in advance can these be made? I assume they can’t be frozen?
You can freeze uncooked stuffed mushrooms for up to three months. If you wanted to make them in advance, I am assuming you’d be able to make them 2-3 days in advance.