Rutabaga stuffed with minced meat and mushrooms

Пълнена ряпа с кълцано месо и гъби 21 1024x572 Rutabaga stuffed with minced meat and mushrooms

Rutabaga stuffed with minced meat and mushrooms


4 rutabagas of the same size
1 small shallot
250 g boneless pork
1 carrot
A few dried porcini mushrooms
2-3 fresh mushrooms
½ teaspoon of Herbes de Provence*

Black pepper and salt
1 teaspoon of dry parsley
50 ml white wine
Grated cheese

* The Provencal spice mix includes: rosemary, savory, marjoram, oregano, basil and thyme.


Rinse, tap dry and finely chop the meat (with a knife, not in the meat mincer). Mince the shallot, mushrooms and carrot. Pour a little oil in a non-stick pan. Stir fry the four chopped ingredients for a couple of minutes. Then add the spices, wine and dried porcini, cover and simmer over medium heat for about 20-25 minutes.

Peel the rutabagas, cut the base so that they can stand upright. Also cut a hat parallel to the base. Wrap each rutabaga in aluminum foil and make a bundle. Place on a baking dish and cook until they appear tender to the touch. At 200°C, allow about 50 minutes.

Remove the aluminum foil. Carefully scrape out the inside of the rutabagas with a spoon and slide a dice of butter both inside and outside of each. Fill with stuffing. Then give it a good grind of pepper and finish with a handful of grated cheese.

Return the dish in the oven and cook the cheese is golden brown.

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