- 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
Tenderize the pork and season it with herbs and pepper. Slice the chicken fillet thinly and season it with herbs and pepper. Mix soy sauce, mustard, oil, and lemon juice in a bowl. Marinate the pork and chicken in the sauce.
Finely chop the onion, carrot, garlic, and mushroom stems. Add allspice and a few pink peppercorns to the mixture. Bring a pot of water to a boil, cook the mushroom caps for 3 minutes, then let them cool.
Grate the cheese on a fine grater and combine it with the chopped herbs and pressed garlic. 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. Spoon 2 heaping tablespoons of the vegetable filling on top.
Add the stuffed mushrooms.
Cover the stuffed mushrooms 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. Remove the foil and brown the meat. Garnish with cheese and sweet-and-sour berries or pink pepper.
