Meat roll with mushrooms

Finely cut the onion in to the cubs. Heat a pan over medium heat, add the oil, and sauté the onion for 4-5 minutes until soft.

Cut the mushrooms into small pieces, add them to the pan, and cook for another 5 minutes until they release their juices and start to brown slightly. Season with salt and pepper to taste.

Wash and finely chop the parsley, then stir it into the mushroom mixture. Remove the pan from heat and let the filling cool slightly.

Preheat the oven to 180°C

Place a sheet of foil on your work surface and lay a sheet of parchment paper on top. Spread the minced meat evenly into a rectangle about 1 cm thick, leaving a 2 cm border around the edges to make rolling easier.

Spoon the mushroom filling down the center of the meat layer, spreading it evenly along the length.

Grate the mozzarella and sprinkle it over the filling.

Carefully lift the edges of the parchment paper and roll the meat into a log, forming a tight cylinder. Then wrap it securely in foil to help it hold its shape while baking.

Place the roll on a baking sheet and bake in the preheated oven for 30 minutes at 180°C

Carefully unwrap the foil and parchment, leaving the roll exposed. Return it to the oven for another 20 minutes, until the top turns golden brown. For a beautifully caramelized crust, brush the roll with half a tablespoon of ketchup or BBQ sauce before the final bake.

Let the meat roll rest for 5-10 minutes before slicing it into portions. Serve warm and enjoy!