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Meat rolls with cheese and mushroom filling

Pork Rolls with Cheese and Mushroom Filling

Hearty, tender, juicy pork rolls in tomato sauce. A wonderful meat appetizer for any celebration—and just as good for lunch or dinner with the side dish of your choice.

Marina Chernova

Recipe author

Meat rolls with cheese and mushroom filling

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Composition / ingredients

Servings:

Pork

800

Tomatoes

350

Hard cheese

120

Button mushrooms

120

Egg

Onion

Garlic

White bread

Vegetable oil

Salt

Dried seasoning

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 57 % 17 g

Carbohydrates 7 % 2 g

203 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients.
Step 2:

Start by partially freezing a boneless piece of pork—it's much easier to slice that way. Cut the meat into slabs no more than about 1/2 inch (1.5 cm) thick.
Step 3:

Cover the pork with plastic wrap or a plastic bag (to keep the kitchen clean) and pound it well, evening out the whole cutlet to an even thickness. Season with salt and pepper and let it rest.
Step 4:

Make the filling. Peel the onion and slice it into half-rings.
Step 5:

Finely grate the cheese (I used a firm cheese; any hard variety you like will work).
Step 6:

Finely chop the mushrooms.
Step 7:

Press the garlic.
Step 8:

Roughly cut up the white bread and toast it in a dry skillet.
Step 9:

Grind it in a blender. If you don't have one, crush the dried bread with a knife or seal it in a sturdy bag and pound it with a mallet—or, in a pinch, use store-bought breadcrumbs.
Step 10:

Pour 2 tablespoons of oil into the same skillet and lightly fry the onion until golden.
Step 11:

Add the mushrooms. Cover and simmer over medium heat for 10–12 minutes. Don't salt.
Step 12:

In a deep bowl, combine the grated cheese, the mushrooms and onion, the egg, garlic, breadcrumbs, and dried herbs.
Step 13:

Mix. If it's not salty enough, add a pinch of salt (my cheese is salty enough, so I skip it). Work the bread-and-cheese filling together well. If it's too dry, add another small egg.
Step 14:

Spread a layer of the filling over each pork cutlet, pressing it lightly into the meat and leaving a border around the edges.
Step 15:

Roll each cutlet up tightly. There's no need to fasten them. At this point you can preheat the oven to 350–375°F (180–190°C).
Step 16:

Prepare a baking dish and grease it with 2 tablespoons of oil.
Step 17:

Arrange the stuffed pork rolls in the dish. They should sit snugly together, so match the dish size to the number of rolls.
Step 18:

Season the tomato purée with salt, pepper, and spices and stir. Mine is puréed and frozen—during summer's tomato glut I blend them and freeze them in muffin molds. You can use finely chopped fresh tomatoes or canned tomatoes in their juice.
Step 19:

Pour the tomato mixture evenly over the rolls. Cover the dish tightly with foil. Bake in the preheated oven for about 35–40 minutes. Then remove the foil and return it to the oven for 10–15 minutes to develop a golden crust.
Step 20:

Baste the tops of the rolls now and then with the tomato sauce they're baking in. The rolls come out juicy and tender, and the filling stays put—the breadcrumbs hold the cheese and mushrooms in.
Step 21:

Serve the rolls hot with the side dish of your choice. Enjoy!