Meat and Poultry

Mushroom Beef, Prosciutto Wrapped Polpettone

Loreto February 17, 2019

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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

[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]

Mushroom Beef, Prosciutto Wrapped Polpettone. An elaborated typical 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!

It is nice being back with Mushrooms Canada and creating some great recipes! Stay tuned for more wonderful mushroom and meat combos!

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 farmers 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!

Mushroom Beef, Prosciutto Wrapped Polpettone

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 notes to touch on…..

  1. The bread soaked in milk helps keep the components together plus ensuring moisture meaning very delicious!
  2. 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.

Mushroom Beef, Prosciutto Wrapped Polpettone

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 seaping 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.

Mushroom Beef, Prosciutto Wrapped Polpettone

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 a dinner or lunch on the weekend, and frankly, in Italy Sunday is family meal time, 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

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Mushroom Beef, Prosciutto Wrapped Polpettone

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Meat
  • Method: Baking
  • Cuisine: Mediterranean

Description

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!


Ingredients

  • 500 g organic lean ground beef
  • 30 g shredded mortadella
  • 1 slice of whole wheat bread
  • 1/8 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
  • 23 Tbsp extra virgin olive oil
  • 1 clove garlic minced
  • Pinch of red chili flakes
  • ½ a medium white onion
  • 3 sprigs thyme
  • 1/8 cup white wine
  • Salt and pepper
  • 100 g thinly sliced Italian Prosciutto

Instructions

  1. Break bread into small pieces and pour in milk. Mix well and set aside.
  2. 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.
  3. Add in chopped mushrooms and sauté till mushroom soften, about 15 minutes. Season with salt, pepper, thyme.
  4. Pour in wine and continue until wine dissipates about 10 minutes.
  5. Finish with a pat of butter. Set aside.
  6. Pre-heat oven to 400 degrees F.
  7. In a large bowl, mix ground beef with salt, pepper, garlic powder, onion powder, paprika, oregano, breadcrumbs, Parmigiano, mozzarella, and eggs.
  8. Place in milk-soaked bread and pour in any milk left in the bottom of the bowl.
  9. Blend well making sure all is well incorporated. Add in cooked mushroom mixture and with your hands mix well.
  10. Shape mixture into a long-rounded oval.
  11. Place the strips of cut prosciutto over the polpettone and place into a deep baking dish.
  12. 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.
  13. Take out of the oven and let sit 10 minutes then slice.
  14. 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.
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[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]

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4 Comments

  • Avatar
    Reply Kathy @ Beyond the Chicken Coop February 18, 2019 at 7:52 am

    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.

    • Loreto
      Reply Loreto February 19, 2019 at 12:40 pm

      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!

  • Avatar
    Reply Chef and Steward March 4, 2019 at 7:53 am

    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!

    • Loreto
      Reply Loreto March 5, 2019 at 4:52 pm

      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

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