Veal Mushroom Pita Bites

Veal Mushroom Pita Bites



1 Tablespoon olive oil + more for drizzling

1 pound Cedar Springs Veal, ground

4 ounce Cremini Mushrooms, finely diced

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly cracked

1/3 cup white wine

2 garlic cloves, minced

1/2 teaspoon thyme, dry

2 Tablespoon heavy cream

1/2 cup ricotta cheese

1/4 cup goat cheese

Zest of 1 lemon

12 Asparagus spears, trimmed

6 mini pita loaves


  1. In a bowl stir together ricotta, goat cheese and lemon zest and 1/4 teaspoon black pepper. Set aside.
  2. Heat 1 Tablespoon of oil in skillet over medium/high heat. Add ground veal to pan. Cook until no longer pink. Add mushrooms to the pan and season with salt and pepper. Cook, stirring occasionally (about 3-4 minutes) just until mushrooms are soft. Remove veal/mushroom mixture from pan and set aside on a plate/bowl.
  3. Return pan back to heat. Add garlic to pan and cook for 1 minute. Pour wine into pan. Stir well to deglaze the pan. Cook a few minutes until wine is reduced by about half.
  4. Return veal/mushroom mixture back to pan. Stir in heavy cream and continue to cook 2-3 more minutes.
  5. Meanwhile, drizzle pitas with olive oil and place on a preheated grill pan for 2-3 minutes, flipping once, just to warm (this can also be done in oven if grill pan is not available).
  6. Add asparagus to grill pan for 2-3 minutes (or roast in oven 5 minutes).
  7. On each pita smear enough ricotta mixture to coat (about 2 -3 Tablespoon give or take).
  8. Spoon some of the veal mixture over that and top with two spears of asparagus. Enjoy!

Recipe and image provided by Christine Hadden of Foody Schmoody.

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