Mushrooms with minced meat and potatoes
Description
The dish is prepared without unnecessary complications. For cooking mushrooms with minced meat and potatoes, three large potatoes are enough. If your potatoes are smaller, then take more. I usually use pork mince: this makes the dish juicier, although some might find it a bit fatty. By the way, thanks to the pork and its juices, I don't use mayonnaise at all—and I don't recommend it to you either. See further the recipe. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients: grate the potatoes and cheese (except for a few slices) on a coarse grater, chop the mushrooms and onion into small cubes. Season the minced meat with salt and pepper.
- 2
Step 2
On a piece of plastic wrap, layer the ingredients: first potatoes with cheese, then half of the onion, meat filling, the remaining onion, and finally cheese as the top layer. Place one layer, cover it with plastic wrap, press it down gently with a rolling pin and smooth it out. Then add the next layer (do not leave the plastic wrap in between!).
- 3
Step 3
That's it.
- 4
Step 4
Now carefully roll everything into a log. Transfer to a baking sheet and remove the film. Place in a preheated oven for 35 minutes at 200°C.
- 5
Step 5
10 minutes before the mushrooms with stuffing and potatoes are ready, place additional pieces of cheese on the roll. Sprinkle the finished dish with herbs.