Turkey rolls on a bed of mushrooms

Name: Turkey rolls on a bed of mushrooms - Savina B.
Ingredients: 3 thin slices of turkey breast; 50 g pressed ham; 50 g cheese; parsley; salt; pepper; oil; 500 g mushrooms; 1/2 onion; 2 cloves of garlic; salt; pepper; parsley; oil

Meat - Turkey rolls on a bed of mushrooms by Savina B. - Recipia

There are days when I really don't want to spend too much time in the kitchen, but I still crave something with a bit of meat and a quick side dish. Turkey rolls on a bed of mushrooms turn out well every time. I've tried this recipe with both turkey breast and chicken breast, and it works just as well. You just need to be careful about the thickness of the meat slices and not rush the frying. The mushrooms cook quickly, and the rolls are not difficult to roll. Quick Info Total time: approximately 40-45 minutes Preparation time: 15 minutes Cooking time: 25-30 minutes Servings: 3 Difficulty: easy to medium Recipe type: main dish with meat, suitable for lunch or dinner Ingredients For the rolls: 3 thin slices of turkey breast (or chicken, if you prefer) 50 g pressed ham 50 g cheese fresh parsley salt pepper oil (for frying) optional: 1/2 glass of water (if needed) For the mushrooms: 500 g mushrooms (champignon or other type) 1/2 onion 2 garlic cloves salt pepper fresh parsley oil (for sautéing) Preparation Method 1. Preparing the meat Lay the turkey breast slices on the table. If they are too thick, gently pound them with a meat mallet, just enough to make them thin and rollable without breaking. 2. Rolling On each slice, place a stick of ham and one of cheese on one of the short edges. Sprinkle chopped parsley on top. Roll tightly and secure the roll at the end with a toothpick. 3. Frying the rolls Heat a little oil in a large skillet. Place the rolls in the skillet and fry them over medium heat, turning them regularly to brown on all sides. Do not leave them unattended, so they don't burn. Sprinkle salt and pepper on top. If you see that they are sticking or drying out, gradually add half a glass of water. Let them cook in the skillet until the meat is cooked and the cheese has melted slightly inside. Remove the rolls when they are ready. 4. Preparing the mushrooms Clean the mushrooms and rinse them quickly under running water. Slice them appropriately. Chop the onion and garlic finely. In another skillet, heat a little oil. Add the onion and garlic and sauté for 2-3 minutes, just until softened. Add the sliced mushrooms. Stir and let them cook over medium heat, uncovered, until the mushrooms release their water and begin to soften (about 7-8 minutes usually). When they have softened, sprinkle salt and pepper to taste. Finally, add chopped parsley. Stir and let it cook for another 2-3 minutes to blend the flavors. 5. Serving Arrange the mushrooms on a platter or plate and place the meat rolls on top. Serve warm. Why I make this recipe often It doesn't require many ingredients and is quick, especially if you have the meat sliced in advance. You can adapt the filling based on what you have in the fridge. The mushrooms cook at the same time as the rolls, so you don't have to watch too many pans. Tips and Variations Tips Pound the meat carefully, so you don't thin it too much. If using chicken breast, be aware that it cooks even faster than turkey. If using hard cheese, it will melt more slowly; a softer cheese is perfect for filling. Turn the rolls from time to time to brown evenly. If you want to be sure that the rolls don't come apart, you can use two toothpicks at the ends. Substitutions You can use chicken breast instead of turkey, with the same quantities. Pressed ham can be replaced with another type of ham, even fillet or prosciutto, if you want a different taste. Cheese can be replaced with semi-hard cheese or smoked cheese. Parsley can be omitted or you can use dill if you prefer. Variations In the filling, you can also add a thin slice of bell pepper for a bit of color. If you prefer, the rolls can also be baked, but the time increases slightly. You can also use oyster mushrooms, not just champignon. Serving Ideas The rolls can be placed directly on the bed of mushrooms or served separately, with a seasonal salad or boiled potatoes if you want a more substantial meal. A simple rice side goes well, but it's not necessary. Frequently Asked Questions Can the rolls be made in advance? Yes, you can roll the meat with filling and keep them in the fridge for a few hours (or even overnight for the next day). It's best to fry them fresh. If I don't have fresh mushrooms, can I use canned ones? Yes, but the texture and taste will be different. Drain them well and add them at the end, just to warm them up, not to boil. Can I use other types of cheese? Yes, if you use a cheese that melts easily and is not too salty. Leftover mozzarella from pizza or even a slice of gouda works. Can I freeze the cooked rolls? I do not recommend it; the texture changes quite a bit after freezing, especially with cheese. Can the rolls be made with just meat, without ham and cheese? Yes, but they turn out quite dry. If you want to keep them simple, put a bit of butter or soft cheese inside, at least for a bit of flavor. Nutritional Values (estimated) One serving (1/3 of the recipe) has approximately: Calories: 320-350 kcal Protein: 32-34 g Fat: 17-19 g Carbohydrates: 8-10 g These are estimates; actual values depend on the type of cheese, ham, and how much oil you use. The recipe is high in protein and relatively low in carbohydrates. Storage and Reheating The rolls can be stored in the fridge for 1-2 days, covered. They can be reheated in a skillet over low heat, covered with a lid so they don't dry out. The mushrooms can also be stored in the fridge, but I do not recommend keeping them for more than 1-2 days, as the texture changes. For the best taste, it's ideal to eat them on the day they are prepared.

Turkey rolls on a bed of mushrooms

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