Cheese roll with chicken and mushrooms is a must-make dish. I made it last week for Grandma’s birthday and served it cold as one of the snacks on the birthday table. There’s no reason to serve it warm as, for example, a dinner dish if you prefer it like that. A nice addition to the roll would be mashed potatoes and fresh salad.
Start preparing the cheese roll by baking a cheese “pie”, for which you need cheese, eggs and mayonnaise. After mixing the ingredients mentioned above, spread them evenly on the baking tray and put them in the oven for 20 minutes. After baking and cooling the cheese, place the chicken meat and the fried mushrooms on the cheese. I only season the chicken with salt and pepper, but if you like it, you can sprinkle it with gyros spice mixture, ground paprika or any other seasoning for poultry. Next, roll the cheese with chicken and mushrooms into a roll and put it back in the oven for about 40 minutes. I recommend you the below recipe for a cheese roll with chicken and mushrooms, I hope you will like it.
Ingredients for cheese roll with chicken and mushrooms.
- 500 g grated cheese
- 3 eggs size L
- 2 tablespoons of mayonnaise
- 1 teaspoon of herbs de Provence
- 600 g chicken breast
- 1 tablespoon of butter
- 300 g mushrooms
- 100 g onion
- 2 tablespoons of ketchup
- 1 and 1/4 teaspoon of salt
- 1/2 teaspoon of black pepper
How to make cheese roll with chicken and mushrooms.
Dice the onion, put it in a frying pan and add the butter. Fry over a medium heat for 2-3 minutes. Next, add sliced mushrooms, 1/2 teaspoon of salt and continue frying over a medium heat for about 10 minutes – the water should completely evaporate from the mushrooms.
Clean the chicken breasts, cut into wide strips, flatten each piece very thinly with a meat pestle, then sprinkle with pepper and salt (the remaining 3/4 teaspoons). Mix the ketchup with Provençal herbs.
Put the grated cheese in a bowl, add mayonnaise and eggs and mix very well. Line the baking tin with baking paper and put the cheese mass in the baking tin, spreading it evenly. Preheat the oven to 180 degrees Celsius and when hot, put in the tin with the cheese mass. Bake for 20 minutes. After that time, remove the baked cheese and set it aside for 10 minutes to cool.
When the cheese is slightly cooled, place it on the kitchen counter without removing the baking paper. Brush the cheese with ketchup mixed with herbs, place the chicken breasts on it, leaving about 3 centimetres empty along one of the long sides. Place the fried mushrooms on top of the chicken. Beginning with one of the long sides, the one with the filling on it, roll it up into a roll, helping yourself with the baking paper, which you can carefully remove from the cheese while rolling. After completely rolling it up, wrap it with baking paper, place it on a baking sheet and put in an oven preheated to 180 degrees Celsius for 40 minutes. Take the baked roll out of the oven and let it cool down for a while before slicing.
Good to know when making cheese roll with chicken and mushrooms.
I baked the cheese in a baking tin measuring 30 by 40 centimetres.
Before placing the mushrooms on the chicken, make sure that they are well drained from water, otherwise, the roll will become wet during baking. The same goes for the chicken before putting it on the cheese.
After baking the cheese, I do not take the baking paper from it, because it makes the rolling easier later.
The cheese I use most often when making a cheese roll is Gouda, but you can use any other cheese.
Both mild and spicy ketchup will work well in this roll. I just went for the one that I had in the fridge.
Do you like dishes with chicken? If so, try our recipe for Roasted spicy chicken legs.