- 1 pound large fresh mushrooms, cleaned
- 2 tablespoons butter or margarine
- 1/4 pound ground veal
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
- Wine Sauce
How to Make It
Remove stems from mushrooms; chop stems. Set mushroom caps aside.
Melt butter in a heavy skillet. Add chopped stems, veal, onion, and garlic; sauté mixture until veal is browned, stirring to crumble. Add seasonings; mix well. Drain off pan drippings.
Spoon mixture into mushroom caps; place caps in a lightly greased 13- x 9- x 2-inch baking dish. Bake at 375° for 20 minutes. Spoon sauce over mushrooms to serve.