Please enter the email you’re using for this account.
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 tablespoons Gefen Olive Oil, divided
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 onion, diced
1 small zucchini, diced
1 pound (1/2 kilogram) ground veal
2 tablespoons Haddar Teriyaki Sauce (or use gluten-free if needed)
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay mushrooms on a baking sheet lined with Gefen Parchment. Drizzle with one tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Roast for 20 minutes or until cooked through and fragrant.
Preheat a heavy-bottomed frying pan over medium heat. Heat one tablespoon olive oil. Sauté onion until medium brown; then add zucchini, along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté another 10 minutes or until cooked but not mushy. Transfer vegetables to a plate.
Heat remaining one tablespoon oil, then add the ground veal, one teaspoon salt, and 1/2 teaspoon pepper. Brown until fully cooked and juices run clear, about 10 minutes. Add vegetables back to the meat, and add teriyaki sauce. Cook another two minutes until flavors meld.
Place the mushrooms on a platter, then spoon the meat mixture over them.
Photography by Moshe Wulliger Food and Prop Styling by Renee Muller
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
so delicious. I do ground chicken instead, it’s it just as good if not better. I also use the stems of the mushrooms diced with the veggies. Hold off on the black pepper to! thanks for this amazing recipe!