Minced meat roll with mushrooms and cheese
What do you need for cooking?
Ingredients
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Champignons
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Onion
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Green
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Hard cheese
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Parsley
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Ground meat
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Egg
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Starch
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Dried garlic
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Salt and ground pepper
For the sauce
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Tomato sauce
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Soy sauce
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Mustard
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Honey
Kitchen utensils
- Knife
- Bowl
- Baking tray
- Whisk
- Pan
- Fork
- Parchment
Step-by-step recipe:
Step 1:
Fry the onions: Finely chop the onions and fry in a pan with vegetable oil until golden brown. Set aside half the fried onions for the stuffing and the other half for the filling.
Step 2:
Add the mushrooms: Slice the champignons and fry. Cook until all the moisture has evaporated and the mushrooms are soft. Cool.
Step 3:
Chop the herbs: Finely chop a bunch of parsley.
Step 4:
Grate the cheese: Grate the cheese on a coarse grater.
Step 5:
Prepare the minced meat: In a bowl, combine the minced meat, onion, egg, starch, dried garlic, salt, and pepper. Mix well.
Step 6:
Mix the filling: Combine the cooled mushrooms with the onion, herbs, and cheese. Season with salt and pepper.
Step 7:
Prepare the sauce: Mix tomato sauce, soy sauce, mustard and honey.
Step 8:
Roll out the minced meat: Spread the minced meat on parchment paper in an even layer 1–1.5 cm thick.
Step 9:
Place the filling: Place the mushrooms with cheese and herbs - distribute the prepared filling over the center of the stuffing layer.
Step 10:
Roll up the roll: Carefully roll up the roll, using the parchment paper as a guide. Secure the edges to prevent the filling from leaking out.
Step 11:
Apply sauce: Spread sauce evenly over the entire surface of the roll.
Step 12:
Cover the roll with foil to prevent burning during baking.
Step 13:
Bake: Bake the roll in an oven preheated to 180°C for 40–45 minutes, until the crust is golden brown.
Step 14:
Remove the roll and brush it with sauce again. Bake in the oven for another 15 minutes.
Step 15:
Cool: Let the juicy roll cool slightly before slicing – this will help it hold its shape better.
Cooking tips:
Use minced meat with 15–20% fat content—it will give the desired juiciness and will not be dry.
Don't add too much cheese to the filling, otherwise it may leak out during baking.
Be sure to cool the mushrooms and onions before mixing with the cheese - this will prevent the cheese from melting too early.
To prevent the roll from cracking during baking, do not make the stuffing layer too thin.
If you want a richer flavor, add a little ground thyme or paprika to the minced meat.
Serve the mushroom and cheese roll with roasted vegetables or a light salad as a side dish.
For a crispy crust, turn on the grill 5 minutes before the end of baking.
Leftover rolls are perfect for cold appetizers the next day—they don't lose their flavor.
