Mushrooms Stuffed with Veal and Tomatoes

I associate veal almost entirely with Italy. It is certainly where I have enjoyed it more than anywhere else, partly because they cook it in such a variety of ways, but also because I think their rather older veal has a much better flavour. In England, however, I find minced veal very successful, especially when cooked with Italian flavourings. The Italians often stuff mushrooms with a breadcrumb mixture as a first course. Here, very large, flat mushrooms with a tasty veal stuffing, topped