Oven-Baked Meat with Mushrooms, Tomatoes, and Cheese
Appetizing, beautiful, and a new flavor from familiar ingredients. Meat with tomatoes, cheese, and mushrooms turns out very tender and juicy, and it’s made without a drop of mayonnaise! It has a pronounced tomato-mushroom taste, and soft cheese adds a tangy note. Highly recommend!
Updated : 26 February, 2026
Easy
About 30 min.
Ingredients
800 grams
Pork
200 grams
Champignon
2
Onion
100 grams
Soft cheese
2
Tomato
to taste
Dry spices
to taste
Ground black pepper
to taste
Salt
Frying
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make meat with mushrooms and tomatoes in the oven? Prepare the ingredients. For pork, choose tender cuts - tenderloin, neck/shoulder, or loin. You can also use bone-in loin if it’s cut into portions. Use any mushrooms - wild, button mushrooms, or oyster mushrooms. Tomatoes are best large and juicy; I often replace them with canned chopped tomatoes. Soft cheeses include feta, brined cheese, suluguni, and ricotta.
Step 2
Rinse the meat and pat dry. Cut the meat into portion-sized pieces. Slice only across the grain - this keeps it tender; slicing along the grain makes it tougher. Pound the meat with a mallet. To avoid splatters, cover the pieces with plastic wrap or a bag and pound through it. Then salt the pieces and season with spices.
Step 3
Peel the onion and cut it into quarters.
Step 4
Gently wash the mushrooms or simply wipe off any dirt. Slice them into thin pieces.
Step 5
Heat a skillet over low heat. Add oil. Add the onion and fry for about 5 minutes until golden. Add the mushrooms. Cook the mushrooms uncovered with the onion until golden. At the end, lightly salt the mushrooms.
Step 6
Take a baking dish. Place the meat pieces on the bottom. Spread a layer of mushrooms with onion on top.
Step 7
Add the tomatoes next. If you’re using canned tomatoes (as I do), add them together with their juice. If using fresh tomatoes, chop them into small pieces first. You can also peel the tomatoes. Salt this layer. My tomatoes already had salt, so I didn’t add any.
Step 8
Cut the cheese into small cubes. Place it between the pieces of meat. Here I made a small mistake: the cubes should have been pressed down into the tomatoes rather than left on top. The cheese baked and became firm. Keep this in mind when making it.
Step 9
Bake the meat at 180°C / 356°F for about 1 hour. Serve the meat in portions, spooning over the juices/sauce that formed.
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