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Steak with Stuffed Portobello Mushrooms

Succulent Rump Steak Recipe

4

Serves

15 mins

Prep Time

20 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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Ingredients

Steak and stuffed mushroom

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4 x 200g Quality Mark rump steaks

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4 Portobello mushrooms

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200g ricotta cheese

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1 Tbsp chives

finely chopped

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1 cup grated Parmesan cheese

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grated zest of 1 lemon

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2 Tbsp walnuts

chopped

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a pinch of salt

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a pinch of black pepper

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3 Tbsp breadcrumbs

Method

To make steak

1

Clean the mushrooms with a damp paper towel and carefully break off stems.

2

Season with salt and pepper and place on a baking tray lined with baking paper.

3

For the stuffing, mix the ricotta, chives, Parmesan, lemon zest, breadcrumbs, walnuts and salt and pepper.

4

Fill each mushroom cap with a generous amount of filling and then bake in oven for 15-20 minutes until golden brown.

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5

Heat a frypan.

6

Brush the steaks with olive oil and season with salt and pepper.

7

Cook for 5-6 minutes each side for medium-rare.

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8

Let the meat rest for 5 minutes before serving.

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Nutrition Information per Serving (233g)

This nutrition analysis is based on 4 serves.

Energy

1371kJ (328 kcal)

Protein

30.4g

Total Fat

19.6g

Saturated Fat

6.4g

Carbs

6.4g

Dietary Fibre

2.4g

Sodium

284mg

Iron

2.9mg

Zinc

4.5mg

Vitamin B12

1.5µg