- Pork – 300-350 g (about 0.66-0.77 lbs)
- Chicken fillet – 100 g (about 3.5 oz)
- Onion – 1 piece
- Carrot (large) – 1 piece
- Cheese – 80 g (about 2.8 oz)
- Mushrooms (champignons) – 6-7 pieces
- Lemon – 1 piece
- Garlic – 3 cloves
- Soy sauce – 2 tablespoons
- Mustard – 1 teaspoon
- Oil – 2 tablespoons
- Cilantro or parsley (to taste)
- Sweet and sour berries, Italian herbs, pink pepper, allspice
Begin by tenderizing the pork and seasoning it with herbs and pepper. Slice the chicken fillet thinly and sprinkle with herbs and pepper as well. In a bowl, mix together the soy sauce, mustard, oil, and lemon juice. Marinate the meat in this prepared sauce.
Finely chop the onion, carrot, garlic, and the stems of the mushrooms. Add allspice and a few pink peppercorns to the mixture. Boil the mushroom caps for 3 minutes once the water reaches a boil, then let them cool.
Grate the cheese on a fine grater and combine it with the chopped herbs and the garlic pressed through a garlic press. Stuff the mushroom caps with the cheese mixture.
Line a round baking dish with foil, leaving enough overhang to cover the dish later. Lay the pork in a crisscross pattern, allowing the edges to hang over the sides of the dish. Add 2 heaping tablespoons of the vegetable filling on top.
Next, add the stuffed mushrooms.
Cover them with pieces of chicken fillet, followed by the remaining vegetables. Fold the overhanging edges of the pork over the top and cover the dish with foil.
Bake in a preheated oven at 180°C (about 350°F) for 35 minutes. After that, remove the foil and brown the meat. Garnish with cheese and sweet and sour berries or pink pepper.
