Veal-Topped Mushrooms

Food And Prop Styling By Renee Muller Photography By Moshe Wulliger

Veal-Topped Mushrooms

This is an easy extra protein dish to complement a meal, perfect for when you’re just not sure if you have enough food.

SERVES 6

• 6 portobello mushroom caps, cleaned
• 3 Tbsp olive oil, divided
• 2 tsp salt, divided
• 1 tsp pepper, divided
• 1 onion, diced
• 1 small zucchini, diced
• 1 lb (½ kg) ground veal
• 2 Tbsp teriyaki sauce

Preheat oven to 425°F (220°C).

Lay mushrooms on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Roast for 20 minutes or until cooked through and fragrant.