Funghi ImbotittiItalian Funghi Imbotitti translates to stuffed mushrooms. This veal stuffed portobello mushroom appetizer is delicious! Lemon, virgin olive oil, garlic, shallots, onion and parmesan cheese are a classic Italian flavor combination for veal stuffed mushrooms.
This recipe yields 1 appetizer portion!
Portobello are a species of common Italian Brown Field Mushrooms that grow worldwide in temperate climates. Small portobello were once marketed as crimini mushrooms for a higher price in America, but that was a deceptive marketing practice to charge more money for the same mushroom. Now the word crimini is no longer used to describe small portobello mushrooms.
Step 1: Pop the stems off of 4 small portobello field mushrooms. (Each portabella should be about 2" wide.)
Reserve the stems for later in this recipe.
Carefully scrape the black gills off of the inside of the mushroom caps with a spoon.
Step 2: Heat a sauté pan over medium heat.
Add 1 tablespoon of olive oil.
Sauté the mushroom caps, till they just start to become tender. (al dente)
Remove the mushroom caps from the pan and set them aside.
Step 3: Heat a sauté pan over medium/medium low heat.
Add 1 tablespoon of olive oil.
Add 1 tablespoon of finely chopped pancetta.
After the pancetta is cooked to a golden color, add 2 cloves of chopped garlic.
Add 1 teaspoon of minced shallot.
Add 1 tablespoon of finely chopped onion.
Finely chop the reserved mushroom stems and add them to the pan.
Sauté till the onions turn clear in color.
Step 4: Place the sauté ingredients in a mixing bowl
Add 4 1/2 ounces of ground veal.
Add 1/2 tablespoon of fresh lemon juice.
Add 1/2 tablespoon of virgin olive oil.
Add sea salt and black pepper.
Add 2 pinches of oregano.
Add 2 pinches of chopped sage.
Add 2 pinches of chopped Italian Parsley.
Add 3 tablespoons of freshly grated parmesan cheese.
Mix the ingredients together.
Step 5: Set the mushroom caps gill side up on a baking pan that is brushed with vegetable oil.
Divide the veal stuffing into 4 equal portions.
Roll the ground veal portions into small meatball shapes.
Set one veal stuffing meatball on each mushroom cap.
*If there is too much veal stuffing for the size of the mushroom cap, adjust the portion size. Any extra stuffing can be roasted and snacked on.
Gently press the stuffing onto each mushroom cap.
Sprinkle a small amount of plain fine Italian bread crumbs over the stuffed mushrooms.
Step 6: Bake the stuffed mushrooms in a 350ºF oven, till the stuffing turns a golden brown color and the veal is fully cooked.
Keep the Funghi Imbotitti warm on a stove top.
Step 1: Place the stuffed mushrooms on the center of a plate.
Place thin slices of lemon halves around the stuffed mushrooms.
Step 2: Place 1 1/2 tablespoons of virgin olive oil in a small mixing bowl.
Add 1/2 tablespoon of fresh squeezed lemon juice.
Add 3 pinches of chopped Italian Parsley.
Stir the ingredients together.
Spoon the lemon, parsley and olive oil over the stuffed mushrooms and on the plate.
A simply delicious classic Italian antipasti!