Steak with stuffed portobello mushrooms
Succulent rump steak recipe
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Steak and mushrooms is a classic combination that is timeless. Portobello mushrooms are big enough and meaty enough to hold the filling, making these a beautiful side dish to serve at a dinner party or even for a midweek meal at home.
Steak and mushrooms is a classic combination that is timeless. Portobello mushrooms are big enough and meaty enough to hold the filling, making these a beautiful side dish to serve at a dinner party or even for a midweek meal at home.
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4 x 200g Quality Mark rump steaks
4 Portobello mushroomsi
200g ricotta cheese
1 Tbsp chives
finely chopped1 cup grated Parmesan cheese
grated zest of 1 lemon
2 Tbsp walnuts
choppeda pinch of salt
a pinch of black pepper
3 Tbsp breadcrumbs
Method
Clean the mushrooms with a damp paper towel and carefully break off stems.
Season with salt and pepper and place on a baking tray lined with baking paper.
For the stuffing, mix the ricotta, chives, Parmesan, lemon zest, breadcrumbs, walnuts and salt and pepper.
Fill each mushroom cap with a generous amount of filling and then bake in oven for 15-20 minutes until golden brown.
Heat a frypan.
Brush the steaks with olive oil and season with salt and pepper.
Cook for 5-6 minutes each side for medium-rare.
Let the meat rest for 5 minutes before serving.
Nutrition Information per Serving (233g)
This nutrition analysis is based on 4 serves.
