Minced roll with mushrooms, mozzarella, tomatoes and herbs
easy
105 mins
105 mins
Ingredients
- 2 plain rolls from the day before
- 500 g small, white mushrooms
- 20 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Tomatoes
- 2 packs (125 g each) Mozzarella cheese
- 2 medium-sized onions
- 2-3 Garlic cloves
- 1 kg mixed minced meat
- 2 Eggs (size M)
- 1 TABLESPOON Tomato paste
- 1 TEASPOON dried oregano
- 75-100 g grated medieval Gouda cheese
- 7-10 Tbsp fresh oregano
- 7-10 Tbsp Oil
Directions
- 1
Soak rolls in cold water. Clean and halve the mushrooms. Heat the fat in a pan and fry the mushrooms vigorously for 5-6 minutes. Season with salt and pepper, put them on a plate and let them cool down.
- 2
Wash the tomatoes, dab dry and cut into cubes. Drain the mozzarella and also cut into cubes. Peel onions and garlic. Finely dice onions, press garlic through a garlic press.
- 3
Squeeze the bread well and knead with minced meat, eggs, onions, garlic, tomato paste, dried oregano, a little salt and pepper. Knead about 3/4 of each of the mushrooms, tomatoes and mozzarella under the minced dough and form a roll of about 40 cm.
- 4
Grease a grease pan with a little oil and place the roll diagonally inside. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Then sprinkle the roll with 50 g Gouda and cover with the remaining tomatoes, mushrooms and mozzarella.
- 5
Sprinkle with the rest of the Gouda and fry for 20-30 minutes. Cut the chopped roll into about 20 slices and arrange on a plate. Garnish with fresh oregano and serve hot or cold.
- 6
Tomato sauce, for example sun-dried tomato sauce, tastes good with it.
Nutrition Facts
210 kcal
4 g
15 g
16 g
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