½ lb Ontario ground veal
1 small shallot, minced
1 garlic clove, grated
Salt & pepper, to taste
2 tbsp dried cranberries, finely chopped
¼ tsp dried sage
¼ tsp chili flakes
4 small portobello mushrooms, stems and gills removed
⅓ cup bleu benedictin cheese (or other blue cheese, or goat cheese if you prefer)
⅓ cup cream cheese
¼ cup chopped fresh parsley leaves
⅓ cup panko bread crumbs
1 tbsp extra virgin olive oil
Instructions:
Preheat the oven to 425F, and line a baking sheet with parchment and set aside.
Heat a large skillet over medium-high heat. When the skillet is hot, add the ground veal and cook for 4-5 minutes while breaking it apart using a spatula. Stir in the minced shallots and garlic, lightly season with salt and pepper, and cook just until the meat is no longer pink. Carefully transfer the mixture to a heatproof bowl and stir in dried cranberries, dried sage and chili flakes. Allow the mixture to cool for 20 minutes, stirring occasionally. Next, stir in the bleu benedictin, cream cheese, and chopped parsley. In a small bowl, combine panko and extra virgin olive oil. Generously fill mushroom caps with the veal mixture and pack it into place, then transfer to the parchment-lined baking sheet. Top each filled mushroom cap wth the panko mixture. Bake for 20 minutes, until the panko is golden and the cheese is oozy. To serve, garnish with additional chopped parsley, and enjoy!
Recipe courtesy of Chef Jillian Hillier (@ftwbychefjill)
