Pork fillet with mushrooms

4.67 from 15 ratings
Filetto di maiale ripieno di funghi
Stuffed pork fillet with mushrooms is a feast for the senses – tenderly cooked meat that is gently filled with delicious flavors. The filling for our recipe offers a harmonious combination of roasted mushrooms, finely chopped onions and two types of tangy Italian cheese. Rounded off with a delicious cream sauce to create a taste experience that will delight even the most discerning palates.
Ingredients list
Difficulty: easy
Cost: medium
Calories: 583kcal
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Difficulty: easy
Cost: medium
Calories: 583kcal
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
  • First clean the mushrooms thoroughly and remove the earthy parts of the stalks. Then roughly chop the mushrooms.
    200 g mushrooms
  • Peel and finely chop the onion.
    ½ onion
  • Heat a dash of olive oil in a pan. Add the onion and sauté briefly.
    olive oil extra virgin
  • Now add the mushrooms and fry over a high heat. Stir carefully several times.
  • Then place in a bowl and season with salt and pepper.
  • Finely dice the provolone and add to the mushrooms together with the grated parmesan and mix everything thoroughly.
    60 g provolone cheese, 10 g parmesan cheese
  • Cut the fillet lengthwise, unfold and pound evenly with a meat tenderizer. Spread the filling on top and press down lightly with a spoon. Roll up the fillet and secure with kitchen twine.
    1 piece pork fillet
  • Heat the pan again and add a dash of olive oil. Add the meat and sear all over. Then transfer to an ovenproof dish. Deglaze the pan with the vegetable broth and remove the drippings with a wooden spoon. Then pour the broth into the casserole dish.
    1 cup vegetable broth
  • Now place the stuffed pork fillet in the preheated oven and cook at 190°C / 370°C for approx. 45 minutes.
  • Then remove from the oven and place the fillet on a chopping board. Strain the sauce from the pan into a pan and heat up. Add the liquid cream, season with salt and pepper and bring to the boil.
    150 ml liquid cream
  • Slice the stuffed meat, transfer to a large plate, drizzle with the sauce and serve immediately.
    Buon appetito!
Calories: 583kcal (29%)Carbohydrates: 5g (2%)Protein: 27g (54%)Fat: 51g (78%)Saturated fatty acids: 23g (115%)Polyunsaturated fatty acids: 4gMonounsaturated fatty acids: 19gTrans fatty acids: 0.03gCholesterol: 148mg (49%)

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4.67 from 15 votes (15 ratings without comment)

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