chickenmushroomcheese
Mushroom and Cheese Stuffed Chicken Rolls
Chicken fillets are pounded, filled with sautéed mushrooms, onion, herbs and cheese, rolled and baked.
From YouTube · Jan 23, 2026
Chicken fillets are pounded, filled with sautéed mushrooms, onion, herbs and cheese, rolled and baked.
36 min, including sautéing and baking
Cook time
4 servings; number of rolls not clearly stated
Yield
Ingredients
11 ingredients- 2 chicken fillets, each cut in half
- 1 cup chopped onion
- 1 cup sliced mushrooms
- Green onion, quantity not stated
- Dill, quantity not stated
- 100 g grated cheese
- Salt and other seasoning, to taste
- [Salad] 2 tomatoes, chopped
- [Salad] 1 cup sliced cucumber
- [Salad] 1 cup lettuce
- [Serving] Sour cream, source conflicts between 1 cup and 2 tablespoons
Method
14 steps- Cover the chicken pieces with plastic wrap and pound them to an even thickness.
- Season the chicken and set aside.
- Sauté the chopped onion for about 2 minutes.
- Add the sliced mushrooms and sauté for another 2 minutes.
- Add the green onion and cook for a further 2 minutes.
- Mix the sautéed vegetables with chopped dill and grated cheese.
- Divide the filling between the chicken pieces.
- Roll each chicken piece around the filling and secure if necessary.
- Place the rolls in a baking dish.
- Bake at 180°C for about 30 minutes.
- Check that the chicken reaches 74°C internally.
- Combine the chopped tomatoes, cucumber and lettuce for the salad.
- Season the salad and serve with sour cream.
- No bacon is listed or used in the preserved source, despite the original title and tags.
Recipe notes
Helpful tips
- Pound the chicken evenly so it rolls and cooks consistently.
- Do not overfill the rolls.
- Use a thermometer to confirm doneness.
- Bacon has been removed from the title because the source provides none.
- The sour-cream quantity conflicts within the extraction.
Equipment
- Meat mallet
- Plastic wrap
- Frying pan
- Baking dish
- Mixing bowl
- Food thermometer
- Knife
- Chopping board
Storage
Refrigerate cooked chicken promptly for up to 3 days and reheat until piping hot.
Additional tips
- Chicken must reach 74°C internally. Bacon is not supported by the source; herb and sour-cream quantities remain unclear.
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