Mushroom-filled minced meat nests with paprika, mushroom and cheese sauce

Ingredients for 3 servings:

• 600 g minced meat, mixed
• 3 shallots
• 1 garlic clove(s)
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice powder
• n. B. Salt
• 250 g mushrooms
• 150 g shallot(s)
• 1 garlic clove(s)
• 100 g soft cheese (Cambozola), 60% fat
• 250 g bell pepper(s), red
• 150 g mushrooms
• 1 large onion(s)
• 2 tbsp, grated pepper paste, mild
• 1 tbsp, leveled tomato paste
• 100 ml vegetable broth or vegetable stock, unsalted
• 200 g sour cream
• 100 g processed cheese, semi-skimmed
• 1 tsp, levelled white pepper, finely ground
• possibly salt
• 6 slices of cheddar cheese for topping the meat nests
• some fat for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Peel and finely dice the shallots and garlic clove. Knead the ingredients for the minced meat nests and let the mixture swell for 10 minutes. Divide the mixture into six balls, shape them into meat nests using a small glass, and then cover and set the nests aside on a small baking sheet. For the filling, clean and dice the mushrooms, shallots, and garlic. Fry the cubes in a lightly greased pan, stir in the Cambozola, and then spread it over the meat nests. Cook the filled nests on the middle shelf of the oven preheated to 180°C using top/bottom heat. After 35 minutes, the nests should be lightly browned and cooked through. In the meantime, prepare the sauce. Peel and deseed the peppers, peel the onion, clean the mushrooms, and dice all three ingredients. Fry the cubes in a pan in a little fat until they begin to brown. Then stir in the bell pepper and tomato paste and sauté. Deglaze the vegetables with the broth, stir in the pepper, and cover and simmer gently for about 10 minutes. Briefly remove the minced meat nests from the oven, top each with a slice of cheese, and grill until golden brown. Stir the sour cream and processed cheese into the sauce, let it melt, and season with salt if desired before serving. Serve with rice or spaetzle as a side dish.