Ingredients
4 x 200g Quality Mark rump steaks
4 Portobello mushrooms
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200g ricotta cheese
1 Tbsp chives
finely chopped
1 cup grated parmesan cheese
grated zest of 1 lemon
2 Tbsp walnuts
chopped
a pinch of salt
a pinch of black pepper
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1371 kJ (328 kcal)
Protein
30.4g
Total Fat
19.6g
Saturated Fat
6.4g
Carbs
6.4g
Sugars
2.6g
Sodium
284mg
Iron*
2.9mg
* Percentage of recommended daily intake (Aust/NZ)
