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Stuffed Mushroom Pizzas
19 ounces of tomato juice
1 teaspoon of onion flakes
1 teaspoon of oregano
1/2 teaspoon of parsley flakes
1/4 teaspoon of garlic powder
2 pounds of mushrooms
1 cup of beef broth
10 ounces of lean minced veal
1/4 teaspoon of seasoned salt
1/4 teaspoon of garlic powder
4 ounces of Mozzarella cheese
1 teaspoon of Parmesan cheese
1 green pepper, cut in pieces |
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Add seasonings to tomato juice in a 2 quart saucepan. Simmer for 1/2 hour or until equal to cups of sauce. Remove stems from mushrooms, chop stems fine. In a 14 inch skillet, simmer mushrooms caps in beef broth for 15 minutes, turning occasionally. Remove from broth and drain well. Reserve broth. Sauté minced veal and mushroom stems in broth. Season with garlic powder and seasoned salt. Cook until brown. Drain off broth. Combine veal., Mozzarella cheese and tomato sauce in a 2 quart saucepan. Heat over medium heat until ingredients are well combined and cheese is melted. Using a teaspoon, fill the mushroom caps with the meat filling. Sprinkle with Parmesan cheese. Bake at 350ºF. for 20 minutes. Remove top platter and garnish with green pepper pieces.
 
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