I'm so Fancy

When I want to be fancy I toss together some stuffed mushrooms. They're so easy and always impressive. My new grocery store is super duper fancy. There's a grand piano in the produce section. I'm not kidding. They have fancy meats too. Like Fancy ground veal. Okay, so maybe that's not so fancy, but our old grocery store didn't care anything other than pork, chicken, and beef. I wanted to use it because, like Mt. Everest, it was there.

Put fancy meat in fancy appetizer and voila. I am fancy.

Veal stuffed mushrooms

8 oz. white mushrooms, stemmed and cleaned
1 tbsp butter
1 tbsp canola oil
1 shallot, minced
1/4 lb. ground veal
1 Tbsp shredded Parmesan
3 leaves fresh basil, chopped
1/2 Tbsp olive tapenade

1) Finely chop half of mushrooms. Heat butter and oil in skillet over medium heat. Add chopped mushrooms and shallot. Cook about 5 minutes, until mushrooms have browned. Let cool.
2) In medium bowl combine mushrooms with ground veal, Parmesan, basil, and olive paste.
3) Spoon about 1 Tbsp mushroom mixture into each remaining mushroom cap.
4) Place mushroom caps in steamer basket and steam about 8 minutes.

Calories		117.5
Total Fat		8.9 g
Cholesterol		37.9 mg
Sodium		46.4 mg
Potassium		183.1 mg
Total Carbohydrate		1.3 g
Protein		8.2 g