Meat rolls with cheese and mushroom filling

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients.

2. Step 2:

   

   To begin with, a piece of pork without a bone should be slightly frozen, so it will be much more convenient to cut. Cut the pulp into plates no more than 1.5 cm thick .

3. Step 3:

   

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

4. Step 4:

   

   Making the filling. Peeled onion cut into half rings.

5. Step 5:

   

   Grate cheese on a fine grater (I have Russian, but you can take any to taste, the main thing is that there are hard varieties).

6. Step 6:

   

   Chop mushrooms finely.

7. Step 7:

   

   Garlic pass through the press.

8. Step 8:

   

   Slice white bread randomly. Dry in a dry frying pan.

9. Step 9:

   

   Grind in a blender. Those who do not have a blender, dry bread can be crushed with a knife or folded into a bag with dense walls and beaten off with a hammer. As a last resort, use the purchased ground breadcrumbs.

10. Step 10:

    

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

11. Step 11:

    

    Pour in the mushrooms. Simmer on medium heat for 10-12 minutes under the lid. Do not salt.

13. Step 12:

    

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

14. Step 13:

    

    Shuffle. If the mixture is not salty enough, add a pinch of salt (my cheese is salty enough and I will not add salt). Carefully grind the bread and cheese filling. If it turns out too dry, then you can add another small egg.

15. Step 14:

    

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

16. Step 15:

    

    Roll tightly into a roll. It is not necessary to fasten them. At this stage, you can turn on the oven to warm up to 180-190 degrees

17. Step 16:

    

    Prepare the baking dish. Lubricate 2 tablespoons of vegetable oil.

18. Step 17:

    

    Lay out the pork rolls with stuffing. They should lie close to each other, so the size of the mold should correspond to the number of rolls.

19. Step 18:

    

    Season tomato puree with salt, pepper and spices. Mix it up. I have shredded, frozen. Since the summer, in a large harvest of tomatoes, I pass them through a blender and freeze them in cupcake molds. You can also use fresh finely chopped tomatoes or tomatoes in their own juice.

20. Step 19:

    

    Pour the mixture evenly over the rolls. Tightly cover the mold with foil. We send it to the preheated oven for about 35-40 minutes. Then we remove the foil and send it back to the oven for a golden brown crust for 10-15 minutes.

21. Step 20:

    

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

22. Step 21:

    

    Serve the rolls hot, choosing a side dish to your liking. Bon appetit!