Meat rolls with cheese and mushroom filling

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare all ingredients.

2. STEP 2

   

   To begin, lightly freeze a piece of boneless pork, this will make cutting much easier. Cut the pulp into slices no thicker than 1.5 cm.

3. STEP 3

   

   Cover the piece of pork with cling film or a plastic bag so that there is no excess dirt in the kitchen and beat it thoroughly. Level the entire surface of the chop in thickness. Pepper and salt. Leave to rest.

4. STEP 4

   

   Let's make the filling. Cut the peeled onion into half rings.

5. STEP 5

   

   Grate the cheese on a fine grater (I used Russian, but you can use any cheese you like, as long as it is hard).

6. STEP 6

   

   Finely chop the mushrooms.

7. STEP 7

   

   Pass the garlic through a press.

8. STEP 8

   

   Cut pieces of white bread as desired. Dry in a dry frying pan.

9. STEP 9

   

   Grind in a blender. For those who don’t have a blender, dry bread can be chopped with a knife or placed in a bag with thick walls and beaten with a hammer. As a last resort, use store-bought ground breadcrumbs.

10. STEP 10

    

    Pour 2 tbsp into the same frying pan. vegetable oil and lightly fry the onion until golden brown.

11. STEP 11

    

    Add mushrooms. Simmer over medium heat for 10-12 minutes covered. Do not add salt.

12. STEP 12

    

    Combine grated cheese, mushrooms and onions, egg, garlic, crackers and a mixture of herbs in a deep bowl.

13. STEP 13

    

    Mix. If the mixture is not salty enough, add a pinch of salt (my cheese is salty enough and I won’t add any salt). Thoroughly grind the bread and cheese filling. If it turns out too dry, you can add another small egg.

14. STEP 14

    

    Place a layer of bread and cheese filling on the pork chops. Spread over the entire surface, lightly pressing into the meat. Leave some space around the edges.

15. STEP 15

    

    Roll tightly into a log. There is no need to fasten them. At this stage, you can turn on the oven to heat up to 180-190 degrees

16. STEP 16

    

    Prepare a baking dish. Grease with 2 tbsp. vegetable oil.

17. STEP 17

    

    Place pork rolls with filling. They should lie tightly to each other, so the size of the mold should correspond to the number of rolls.

18. STEP 18

    

    Season the tomato puree with salt, pepper and spices. Mix. I have them crushed and frozen. Since the summer, when there is a big tomato harvest, I put them through a blender and freeze them in muffin tins. You can use fresh finely chopped tomatoes or tomatoes in their own juice.

19. STEP 19

    

    Pour the mixture evenly over the rolls. Cover the pan tightly with foil. Place in a preheated oven for about 35-40 minutes. Then remove the foil and put it back in the oven for a golden brown crust for 10-15 minutes.

20. STEP 20

    

    Periodically moisten the surface of the rolls with the tomato sauce in which they are baked. The rolls turn out juicy and soft. The filling remains inside, as the bread crumbs reliably keep the cheese and mushrooms from leaking out.

21. STEP 21

    

    Serve the rolls hot with a side dish of your choice. Bon appetit!