Meat rolls with mushrooms and cheese in the oven

Meat rolls with mushrooms and cheese in the oven

An ordinary, but very tasty option for a festive roast or cool snack is meat rolls with mushrooms and cheese in the oven. Preparation does not take much time, they fry quickly, and when baked in the oven they do not require special attention. For the meat component of the recipe, I used pork, cut into the same thin slices as for chops. You can cook it with veal, beef, turkey or chicken. I baked the rolls without sauce, after frying, put them in a mold and finished cooking in the oven. The crust came out golden brown, the inside was juicy - very tasty both hot and cold.

I added onions, garlic and spices to the recipe for mushroom and cheese rolls. I fried the onions along with the champignons, and rubbed the slices of meat with garlic and pepper before baking.

Ingredients:

• pork pulp – 400 g;
• fresh champignons – 150 g;
• onion – 1 large head;
• hard cheese – approximately 100 g;
• vegetable oil – 2-3 tbsp. l;
• ground dark pepper – 1 tsp;
• garlic – 2-3 cloves;
• salt - to taste.

How to cook meat rolls with mushrooms. Step-by-step recipe with photos

For the inside, I used the freshest champignons; it would also work well with fried oyster mushrooms or wild mushrooms. I cut the champignons into small cubes. Finely chopped the onion.

He heated two tablespoons of oil in a frying pan, dumped the onion and, stirring, lightly fried it over low heat. When the edges begin to brown, the onion is ready; you should not overcook it, as it may dry out or burn.

I added mushrooms, mixed them with onions and turned up the heat to evaporate the liquid faster. I fried it for about 5 minutes, then turned the heat down, added salt and pepper. Made it ready.

The cut of meat (I had boneless carbonate) was cut into thin slices, approximately 1.5-2 cm thick.

I smashed it with a hammer to a thickness of 0.5 cm to make it easier to roll the rolls. If the layers of meat are large, I cut them in half.

I sprinkled each piece with a little pepper and salt. Grated the garlic cloves on a small grater and greased the slices of meat.

On one edge, the narrower one, I put one or two spoons of the insides. There doesn’t have to be a lot of it; the rolls will be difficult to wrap and fasten later.

I took the cheese with the highest percentage of fat content, so that it was guaranteed to melt. Grind it through a coarse grater and dumped it on the mushroom filling.

Rolled the meat slices into a roll. I folded the edges into the middle and packed the filling on all sides so that the cheese did not leak out during frying and baking.

For the best fixation, I wrapped the rolls with a narrow thread or, as an option, you can fasten them with toothpicks (threads are more convenient and quicker). Heat the oil in a frying pan and lay out a portion of rolls. Quickly fry for two to three minutes on each side until golden brown.

I transferred the rolls with mushrooms and cheese into a baking dish and put them in the oven, preheated to 180 degrees. Bake for 10 minutes. There is no need to twist, they are already browned on all sides.

If you decide to bake with the addition of sauce (milk, tomato, sour cream with tomato), keep the meat rolls in the oven for 15-20 minutes so that they have time to absorb the filling.

Meat rolls baked in the oven with mushrooms and cheese came out soft and juicy, with a narrow golden brown crust. Before serving, don’t forget to remove the threads; how and with what to serve is a matter of taste. We had a salad of radishes and tomatoes; potatoes, buckwheat, and pasta would be a more substantial side dish. Take a look at the recipe for minced meat roll with eggs - a good dish for a festive table, tasty and easy to make. Bon appetit everyone! Your Plyushkin.

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• New Year
• Christmas
• February 23
• Easter
• Birthday

Ingredients

general information

Total production time

2 hours 10 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the meat and dry thoroughly.
Create a deep cut along the entire piece of meat up to half the thickness of the piece (try not to cut through the meat).

Then create cuts on the right and on the left, also without cutting through a piece, but leaving the walls 7-8 mm wide.

Unfold the layer of meat like a book.

Cover the meat with cling film or a bag and beat well.
Rub the cut piece of meat with salt and pepper.

Prepare the filling .
Sort the mushrooms, wash and dry.
Cut the onion finely or into quarter rings.
Wash the greens, dry and chop.
Peel the garlic and finely chop it or pass it through a garlic squeezer.
Grate the cheese.
In a frying pan heated with a small amount of oil, fry the mushrooms (fry until all the moisture has evaporated), then add a little more oil (you can put butter or melted oil) and fry a little more until golden brown.
In a separate frying pan, fry the onion in vegetable or butter until golden brown.
Combine mushrooms with onions, add salt and freshly ground pepper and let cool slightly.

Add garlic, herbs, cheese to the mushrooms and mix the filling.
Place the mushroom filling on the meat.

And carefully roll it up, making sure that the inside is inside and is completely covered with meat on all sides.

Tie the roll with thread or fasten with toothpicks.

Advice. In order for the entire inside to be hidden inside the roll, it is necessary to cut off small pieces of meat (for example, from the back of the broken layer or in another place) and cover the open sides of the roll with these pieces so that there are no gaps.

Heat the oil in a frying pan, place the roll and fry on all sides over high heat until golden brown.
Place the fried roll into a buttered baking sheet or baking dish.

Bake the roll for 1.2-1.5 hours (or longer, depending on weight) at 180°C.
When the roll is perfectly browned, but not yet ready, cover it with foil and continue baking until fully cooked.
At the end of baking, remove the foil and brown slightly.

Advice. The roll can also be baked in a baking sleeve.

Remove the finished roll from the oven, let stand for 15 minutes and cut into slices 1 cm wide.
Serve the roll hot or cool.

Bon appetit!

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Pork rolls with entrails in the oven

An original dish for a festive table. At first glance, it may seem that the dish is a little troublesome. But in essence everything is simple and not at all difficult. For rolls, not very fatty pork (neck, sirloin) is suitable. Provencal herbs give the dish a spicy taste and smell.

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Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

Let's prepare all the ingredients according to the list.

Step 2:

Finely chop the onion and fry lightly in vegetable oil.

Step 3:

Finely chop the mushrooms. I used frozen honey mushrooms with ozari.

Step 4:

Add the mushrooms to the onions and fry, stirring frequently. Salt. If necessary, add vegetable oil. Bring the mushrooms to readiness and let cool.

Step 5:

Grate the cheese on a large grater.

Step 6:

Combine cheese with mushrooms and mix. The inside is ready.

Step 7:

Cut the meat into pieces about 1 cm wide.

Step 8:

We beat any piece on both sides and add salt to taste. Pepper if desired.

Step 9:

Place the filling on the edge of the chop.

Step 10:

We roll up the roll; you can secure the seam with toothpicks.

Step 11:

Lightly fry the rolls in vegetable oil, first from the seam side. Fry until lightly browned on both sides. We take out the toothpicks, because... the seam is fixed.

Step 12:

Place the rolls in a baking dish, sprinkle with seasonings and spices. I used 1 tsp. Provençal herbs.

Step 13:

Mix the cream with water and pour over the rolls. Cover the pan with foil.

Step 14:

Bake at 200 degrees. 40-50 minutes until ready. Bon appetit!

Meat rolls made from tender pork with cheese and mushroom insides are perfect for a festive table. The dish is best served hot with any side dish.

This recipe is not bad because it doesn’t take much time, but the result is simply great!

You can use any mushrooms for pork rolls. If the mushrooms are fresh, you just need to wash them and chop them finely.

I really like the combination of cheese and mushrooms that I used in the recipe, but if you wish, you can change the filling for the rolls: for example, create it from onions, carrots and bell peppers, lightly frying them in a frying pan. The result is the lightest, but also very tasty dish! Any vegetables you like with pork are suitable, including prunes.

Experiment and surprise your loved ones!

Meatloaf with cheese and mushrooms

I couldn’t believe that the dish would turn out to be so tasty, because a minimum of ingredients are used to make it!

Ingredients for Meatloaf with Cheese and Mushrooms:

• Minced meat (any kind, I had beef) - 400 g
• Champignons – 150 g
• Soft cheese (whatever is in the refrigerator) - 150 g
• Coriander - 0.5 tsp.
• Allspice (ground) - 1/3 tsp.
• Salt (to taste) - 1/2 tsp.
• Greens (for decoration) - 1 bunch.

Production time: 30 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Meatloaf with Cheese and Mushrooms:

Create minced meat by simply running existing meat through a meat grinder or in a blender, or take ready-made minced meat. Add spices and salt there.

Grate the cheese on a large grater.

Finely chop the mushrooms.

Place minced meat in a thin layer on foil, then cheese and mushrooms.

Roll the resulting layer into a roll using foil.
Wrap the roll in several layers of foil.

Place in an oven preheated to 220 degrees for 30 minutes.

Cool the roll, then put it in the refrigerator for 30 minutes.
Served cold!
If you wish, you can decorate with herbs and vegetables, for example, tomatoes, as I did!

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April 24, 2014 veronika1910 #

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