Juicy Pork Parcels with Mushroom Filling and a Golden Cheese Crust

If you want a substantial, polished dinner without too much fuss, make these meat parcels: thin slices of pork, a tender mushroom filling scented with garlic and herbs, and a golden, stretchy cheese crust on top. The secret to their succulence is a short marinade and a quick sear before baking — the pork stays tender, the filling tastes rich and earthy, and the cheese turns beautifully browned.

Ingredients

• Pork shoulder or loin — 600g (1.3 lb), cut into thin slices
• Button mushrooms — 200g (7 oz)
• Onion — 1 medium
• Garlic — 2 cloves
• Hard cheese — 150g (5 oz)
• Mayonnaise — 2 tbsp (or sour cream)
• Mustard — 1 tsp
• Sweet paprika — 1 tsp
• Egg — 1
• Bread crumbs — 4 tbsp
• Vegetable oil — 2 tbsp
• Butter — 20g (3/4 oz)
• Dill — 2 tbsp, finely chopped
• Salt — 1 tsp
• Black pepper — 1/2 tsp

Step-by-step recipe

1. Prepare the meat: slice the pork into thin pieces, cover with plastic wrap, and gently pound to about 5–6 mm thick. Season both sides with salt, pepper, and paprika.
2. Make a quick marinade: mix the mayonnaise and mustard, coat the pork slices, and leave for 10–15 minutes at room temperature.
3. Cook the filling: finely chop the onion and mushrooms, then sauté in the vegetable oil over medium heat for 7–8 minutes, until the moisture has evaporated. Add the butter and minced garlic, warm for 30 seconds, then remove from the heat. Season lightly and let cool. Stir in half of the grated cheese and the chopped dill.
4. Shape the parcels: spoon the filling along one edge of each pork slice, fold in the sides, and roll up into a snug parcel. Secure with toothpicks if needed.
5. Bread them: beat the egg in a shallow bowl, dip each parcel in the egg, then coat in bread crumbs.
6. Sear: heat a skillet well with a little oil and brown the parcels for 1–2 minutes per side, until nicely golden.
7. Bake: transfer the parcels to a parchment-lined baking sheet, sprinkle with the remaining grated cheese, and bake for 12–15 minutes at 190°C (375°F), until the cheese melts and lightly browns.
8. Rest and serve: let the dish stand for 5 minutes, remove the toothpicks carefully, and serve with a simple salad, mashed potatoes, or rice.

Nutritional value per serving

Calories	520 kcal
Protein	45 g
Fat	35 g
Carbohydrates	6 g
Fiber	1 g
Sugar	2 g
Sodium	1.1 g

Tips and variations

• Meat: chicken breasts work well too — slice them open like a book, pound gently, and follow the same method, reducing the baking time by 2–3 minutes.
• Filling: add a little cream cheese or cottage cheese to the mushrooms for an even juicier result.
• No searing: for a simpler method, skip the skillet and bake straight away for 20–22 minutes at 190°C (375°F). For extra color, turn on the broiler for the last 2 minutes.
• Coating: swap the bread crumbs for finely ground oats or panko for a lighter, airier crust.
• Make-ahead: shape the parcels and freeze them in a single layer. Defrost in the refrigerator before cooking, then follow the recipe.

What to serve with it and how to store it

• Serve with mashed potatoes, buckwheat, rice, or a light salad of fresh vegetables.
• Store in the refrigerator for up to 48 hours in an airtight container. Reheat under foil at 160°C (320°F) for 10–12 minutes.
• For extra juiciness, lightly splash the parcels with water or broth before reheating.

FAQ

Can I make it without mayonnaise?

Yes. Replace the mayonnaise with thick sour cream or plain yogurt, adding a pinch of salt and a little mustard for flavor.

Which cheese is best for the crust?

Choose a semi-hard cheese that melts well, such as Gouda, Maasdam, or low-moisture mozzarella. A blend of two cheeses gives an especially appealing crust.

How do I keep the parcels from falling apart?

Do not overfill them, roll them tightly, and secure with toothpicks. The quick sear seals the seams, so they hold their shape beautifully in the oven.