Mushroom Beef, Prosciutto Wrapped Polpettone. This dish is the epitome of stacked flavor and texture. I think if you served this at your next Sunday Family Dinner you would have some pretty happy family members! A beautiful Italian-tyle meatloaf mixed in with sauteed mushrooms and just a wee bit of extras all wrapped in prosciutto baked and surrounded in roasted potatoes and mushroom caps. All I can say is triple yum!
Song of the day: "We are Here" by Alicia Keys.
Mushroom Beef, Prosciutto Wrapped Polpettone. An elaborated classic recipe that you would typically see for Sunday lunch, a time for the family to come together for food, conversation, and maybe a heated debate!
This Polpettone is a blend of ground beef and wonderfully sauteed and seasoned mushrooms with some spices and herbs plus milk-soaked bread, Parmigiano Reggiano. However, that is not all. How about some finely chopped mortadella? Blend it all together and mold it into a nice plump oval then wrap it all in prosciutto and you have a meat dish screaming moist, tender oh so lip-smacking, mouthwatering, tantalizing aromatic delicious savory meal!
[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]
Mushroom Lover Here!
I have been a mushroom lover since childhood. I remember my father going mushroom picking and bringing home the most wonderfully aromatic and delicious mushrooms.
Like Father Like Son..........
He would wash them and saute’ them with good olive oil, some chili flakes, salt and pepper, and occasionally a splash of white wine. I would just scoop a bunch onto a slice of rustic Italian bread and devour it.
Fortunate are we!
Today the varieties are plentiful with local growers selling at our organic farmer's markets. If I were to pick a mushroom I like best, I would say the Porcini. One of my all-time favorite dishes is a good quality Italian Fettuccine with sautéed mushrooms and white truffle oil. Although I have been known to never turn down a mushroom pizza or as we say in Italian Pizza con Funghi.
Grocery List:
- Ground beef
- wholewheat bread
- olive oil
- garlic
- cremini and portobello mushrooms
- grated Parmigiano
- thyme
- AND A WHOLE LOT MORE!
If you scroll down you will see everything else that you'll need.
It is time to get this bad boy together
We have all the ingredients, now it is time to mix it all up and I have to tell you it feels so luxurious, rich, and moist!
Time to get our hands dirty
So firstly we sauteed the mushrooms with thyme, oregano, onions till nice and soft. Secondly, the milk-soaked bread cubes, Parmigiano, mozzarella, eggs, fine Italian breadcrumbs go in thirdly some finishing touches and next mixing time! I am a firm believe of the hands on approach.
I believe that by mixing it with your hands really puts a lot of love into the mix, plus you develop a feel for what you are cooking and know immediately if the mixture is right!
A couple of notes to touch on.....
- The bread soaked in milk helps keep the components together plus ensuring moisture meaning very delicious!
- I used a fresh Fior di Latte Mozzarella instead of ricotta which is what we usually use in polpettone. My feeling is in between the Parmigiano which will give plenty of seasoning to the ground beef, however, the melted mozzarella will give exceptional richness and those always so liked gooey moments in between sheer savory comfort delight.
Hey, some mortadella is missing...
Call the food police because some mortadella slices are gone. I could not even imagine who would have the b--lla to do this.
Okay, I confess it was me, yes me. I couldn't resist those thinly sliced oh so Italian cold cut. As a kid, I would roll it up and bite little pieces at a time off until it was gone! Especially good on toast but in this polpettone, it will just melt inside and leave all that flavor seeping its way throughout the ground beef!
Gotta get this Mushroom Beef, Prosciutto Wrapped Polpettone in the oven.
On aroma alone, I am sold!
There is this aroma of gourmet hamburger, meets white wine, thyme and oregano wafting throughout the kitchen. I look into the pan and that prosciutto is crisping up nicely! As a result, the ground is sealed with some moisture and intense flavor.
Tasting time!
I love the crispness of the prosciutto in contrast to the moistness and richness of the polpettone. The mushrooms add such a deep boldness to the mix plus that plumpness is a welcome surprise to the palate adding moistness and these bursts of flavor.
The mozzarella is perfect, those melted pockets of cheesy heaven marry well with the Parmigiano and the mushroom and ground beef mixture. The herbs of thyme and oregano give great sparks of flavor to the entourage and those crispy bits of prosciutto are like candy to my tongue.
Have to confess
I really love this Mushroom Beef, Prosciutto Wrapped Polpettone, family-style, however, I have to tell you the next day I had it in a sandwich with a smoked tomato sauce I made and it was just pure joy!
Gotta have the last word
In our family, we always have dinner or lunch on the weekend, and frankly, in Italy Sunday is family mealtime, whatever it may be. It gives us a chance to catch up, spend some time with each other, and as I like cooking, it gives me the opportunity to share my passion with people I love. All in all a good gig don't you think?
It is Family Day weekend. Plan a dinner and get everyone together. Whip up this wonderful mushroom beef polpettone with some potatoes and mushrooms and enjoy the simple things in life like FOOD!
Thanks, Mushrooms Canada for picking us to be creative with mushrooms!
Happy Family Day Everyone!
Cheers!
Song of the day: "We are here" by Alicia Keys.
Mushroom Beef, Prosciutto Wrapped Polpettone
Mushroom Beef, Prosciutto Wrapped Polpettone. An elaborated recipe that you would typically see for Sunday lunch, a time for family to come together for food, conversation and maybe a heated debate! This Polpettone is a blend of ground beef and wonderfully sauteed and seasoned mushrooms with some spices and herbs plus milk-soaked bread, Parmigiano Reggiano. However, that is not all. How about some finely chopped mortadella? Blend it all together and mold it into a nice plump oval then wrap it all in prosciutto and you have a meat dish screaming moist, tender oh so lip-smacking, mouthwatering, tantalizing aromatic delicious savory meal!
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings 1x
Ingredients
- 500 g organic lean ground beef
- 30 g shredded mortadella
- 1 slice of whole wheat bread
- ⅛ cup milk
- ¼ cup of Italian-style breadcrumbs
- ¼ cup grated parmigiano Reggiano
- ½ cup finely cubed mozzarella
- 2 eggs
- 1 tsp each garlic powder, onion powder, paprika
- ½ tsp oregano
- Salt and pepper
- 223 g finely chopped cremini mushrooms
- 1 Portobello mushroom finely chopped
- 2-3 tablespoon extra virgin olive oil
- 1 clove garlic minced
- Pinch of red chili flakes
- ½ a medium white onion
- 3 sprigs thyme
- ⅛ cup white wine
- Salt and pepper
- 100 g thinly sliced Italian Prosciutto
Instructions
- Break bread into small pieces and pour in milk. Mix well and set aside.
- In a medium sauté pan drizzle in olive oil. Toss in chili flakes, garlic and onion and bring to a medium to high heat and cook till onions become soft, about 10 minutes.
- Add in chopped mushrooms and sauté till mushroom soften, about 15 minutes. Season with salt, pepper, thyme.
- Pour in wine and continue until wine dissipates about 10 minutes.
- Finish with a pat of butter. Set aside.
- Pre-heat oven to 400 degrees F.
- In a large bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, oregano, breadcrumbs, Parmigiano, mozzarella, and eggs.
- Place in milk-soaked bread and pour in any milk left in the bottom of the bowl.
- Blend well making sure all is well incorporated. Add in cooked mushroom mixture and with your hands mix well.
- Shape mixture into a long-rounded oval.
- Place the strips of cut prosciutto over the polpettone and place into a deep baking dish.
- Pour some olive oil and white wine into the bottom of the baking dish and put in the middle rack of the oven. Bake for 35 minutes or until at 150 degrees F on the middle.
- Take out of the oven and let sit 10 minutes then slice.
- Serve with roasted potatoes and cremini mushrooms.
Notes
- This polpettone can be done with ground pork or chicken or even ground turkey if you wish.
- Instead of the prosciutto, you can use bacon.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Meat
- Method: Baking
- Cuisine: Mediterranean
Keywords: polpettone, meatloaf, mushrooms, prosciutto, bread, parmigiano, thyme, mortadella, Italian, family style meal,, white wine, olive oil, garlic, parsley,
[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Kathy @ Beyond the Chicken Coop says
Triple yum is right! I can't blame you for snatching some of the mortadella! You've got to taste as you go! This is an amazing dish that would impress all your guests.
★★★★★
Lol you made me laugh. Caught red handed! But you are right quality control.That's my story and I'm sticking to it! Thank you Kathy!
Have a wonderful day!
Oh by the way it was stupendous this polpettone!
Chef and Steward says
I LOVE mushrooms as well. I had something like this at a potluck dinner with my Italian, Spanish and Columbian neighbors in Aruba. Thanks for sharing this so that I can recreate those flavours!
You are very welcome, This is a wonderful dish that has so much to offer in the area of flavor and texture. I just love how those mushrooms just burst in your mouth in between those moist morsels of beef. So Yummy!
Have fun cooking!
Loreto