Meat rolls with cheese and mushroom filling

8 servings
1 hour

Prepare all the ingredients.

To begin with, slightly freeze a piece of pork without bone, so cutting will be much more convenient. Cut the flesh into plates no more than 1. 5 cm thick.

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 off well. Align the entire surface of the chop to the thickness. Pepper and salt. Leave to rest.

We make the filling. Cut the peeled onions into half rings.

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

Finely chop the mushrooms.

Run the garlic through the press.

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

Grind in a blender. Without a blender, dry bread can be crushed with a knife or folded into a bag with tight walls and beaten off with a hammer. In extreme case, use purchased ground crackers.

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

Pour in mushrooms. Simmer over a medium heat for 10-12 minutes under a lid. Don't salt.

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

Mix. If the mixture isn't salty enough, add a pinch of salt (my cheese is salty enough and I won't be salting). Grind the bread and cheese filling thoroughly. If it turns out too dry, then you can add another small egg.

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

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

Prepare the baking dish. Lubricate 2 tbsp. vegetable oil.

Lay out the pork rolls with the filling. They must lie tightly together, so the size of the shape must correspond to the number of rolls.

Season the tomato puree with salt, pepper and spices. Mix. I have shredded, frozen. Since summer, in a large crop of tomatoes, I have been passing them through a blender and freezing them in cupcake molds. You can take advantage of fresh small-blended or tomatoes in your own juice.

Evenly pour the rolls with the mixture. Tightly cover the shape with foil. Send to the preheated oven for about 35-40 minutes. Then we remove the foil and send it back to the oven for a golden ruddy crust for 10-15 minutes.

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

Serve the rolls hot, matching the side dish to your liking. Enjoy your meal!