Vension And Veal Stuffed Portobellos With Savoy Cabbage Recipe

Name: Vension And Veal Stuffed Portobellos With Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 giant mushrooms; 1-2 tsp lemon juice; 200 g veal; 80 g double cream + 3-4 tbsp; 1 tsp mild chilli flakes; 1 pinch nutmeg; 1 None lemon, zested; 2 stalks parsley, chopped; 1 tbsp trumpet mushrooms, chopped; 250 g venison, cut into 4 equal pieces; 1 medium savoy cabbage, core removed and cut into pieces; 50 ml chicken stock; 1 tbsp horseradish; 1 tsp cinnamon

Servings: persons

4 giant mushrooms
1-2 tsp lemon juice
200 g veal
80 g double cream + 3-4 tbsp
1 tsp mild chilli flakes
1 pinch nutmeg
1 None lemon, zested
2 stalks parsley, chopped
1 tbsp trumpet mushrooms, chopped
250 g venison, cut into 4 equal pieces
1 medium savoy cabbage, core removed and cut into pieces
50 ml chicken stock
1 tbsp horseradish
1 tsp cinnamon

1
Preheat the oven to 250u00b0F. Sprinkle the portobello mushrooms with lemon juice and set aside. Puree the veal with 3-4 tbsp cream until smooth then mix in the chili flakes, nutmeg, lemon zest, parsley, trumpet mushrooms and season. Place a little veal mousse into each mushroom cap. Add a slice of venison then cover with more veal mousse. Bake for about 35 mins. The venison should still be pink.
2
Meanwhile, blanch the cabbage in boiling salted water for 2 mins, drain then rinse under cold water. Heat the stock in a saucepan then stir in the remaining cream and horseradish. Add the cabbage to warm through. Season and add cinnamon.
3
Remove the mushrooms from the oven, cut in 1/2 and serve on a bed of cabbage.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 giant mushrooms, 1-2 tsp lemon juice, 200 g veal, 80 g double cream + 3-4 tbsp, and more.

Yes, Vension And Veal Stuffed Portobellos With Savoy Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vension And Veal Stuffed Portobellos With Savoy Cabbage

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