Steak with Stuffed Portobello Mushrooms
Succulent Rump Steak Recipe
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4 x 200g Quality Mark rump steaks
4 portobello mushrooms
200g cheese, ricotta, from cows' milk
2 tbsp chopped chives
100g grated parmesan cheese
1 lemon zest
3 tbsp breadcrumbs
2 tbsp chopped walnuts
A pinch of salt
A pinch of black pepper
To Make Steak
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 (363g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)