Veal Piccata Stuffed Mushrooms
Ground veal mixture stuffed in baby bell mushrooms and cooked to a crispy top, served on a white plated with a light piccata sauce drizzled.

Veal Piccata Stuffed Mushrooms

Veal Piccata Stuffed Mushrooms are great served as an appetizer, or served as a light meal paired with pasta, potatoes, or a side salad. Mushrooms are prepped and stuffed with veal cheese and seasonings to create great flavor. While cooking in the oven, a piccata sauce is prepped to top the mushrooms before serving. A classic piccata lemony and salty, is the perfect topping to these flavor packed stuffed mushrooms.

For more great piccata flavor, try our piccata meatballs or traditional veal piccata.

This recipe is from Chef Claire Dacko at the 2022 PA Preferred® Culinary Connection at the Pennsylvania Farm Show.


Veal Stuffed Mushroom Ingredients:
  • 1 lb. Ground Veal
  • 1lbs. large white mushrooms
  • 2 oz. butter
  • 2 oz. prosciutto, finely chopped
  • 1 large garlic clove, minced
  • 1 Tbsp. capers, minced
  • ¼ cup green onion, sliced thin
  • 2 tsp. fresh thyme, minced
  • ½ cup dry white wine
  • 4 oz. cream cheese
  • ¼ cup grated parmesan cheese
  • Zest of 1 lemon
  • 2 Tbsp. fresh parsley, minced
  • ½ cup panko breadcrumbs
  • Kosher salt and fresh ground black pepper, to taste
  • 2 Tbsp. melted butter
Piccata Sauce Ingredients:
  • 4 Tbsp. butter, cut into pieces, divided
  • 1 Tbsp. olive oil
  • 1 shallot, minced
  • 1 Tbsp. minced garlic
  • ¼ cup dry white wine
  • 2 Tbsp. all-purpose flour
  • 1 pint chicken stock
  • 2 Tbsp. capers, drained and chopped
  • 1 lemon, juiced and zested
  • Kosher salt and fresh ground black pepper, to taste
  • 2 Tbsp. finely chopped parsley


  1. Preheat oven to 400 degrees F.
  2. Wipe the mushrooms clean with a damp paper towel to remove any dirt. Remove stems and scoop out the brown gills from the inside of the mushrooms, being careful not to break through the caps.
  3. Arrange the mushroom caps with the opening facing up on a baking sheet lined with parchment paper.
  4. Finely chop enough mushroom stems to equal ½ cup. Discard the remaining stems or set aside for another use. In a large sauté pan over medium-high heat, melt 2 ounces of butter. Sauté the mushrooms stems until tender, approximately 3-4 minutes.
  5. Add the ground veal and the prosciutto to the skillet. Sauté until the veal is browned and cooked through, about 5 minutes.
  6. Reduce the heat to medium-low heat and add the minced garlic, capers, green onion, thyme, and white wine. Stir for one minute until fragrant and the vegetables begin to soften.
  7. Stir in the diced cream cheese until it starts to melt and is evenly distributed throughout the mushroom mixture.
  8. Remove from the heat and stir in the parmesan cheese, lemon zest, parsley, and panko. Season to taste with salt and pepper.
  9. Divide the stuffing mixture evenly between the prepared mushroom caps. Brush the stuffed mushrooms with melted butter and bake uncovered in the center of the oven at 400 degrees F for 15 minutes or until the mushrooms are softened and topping is golden brown.
  10. While the mushrooms cooked, prepare the piccata sauce in the same sauté pan used to make the mushroom filling. Melt half of the butter with the olive oil over medium-high heat.
  11. Add the shallot to the pan and sauté until soft and fragrant, about one minute. Add the garlic and sauté for 30 seconds longer.
  12. Deglaze the pan with white wine and simmer until reduced by half, about 1-2 minutes. Sprinkle the shallot mixture with the flour and stir well to combine. Whisk in the chicken stock, smoothing any lumps, and bring to a simmer.
  13. Simmer until reduced by half, about 3-4 minutes. The sauce should be thick enough to lightly coat the back of a spoon. Reduce the heat to low and stir in the capers, lemon juice, and zest.
  14. Whisk in the remaining butter. Season to taste with salt and pepper and stir in the parsley.
  15. Drizzle the Piccata sauce over the stuffed mushrooms before serving.