Steak with stuffed Portobello mushrooms

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Prep: 15 mins

Cook: 20 mins + resting time

Serves 4

Excellent source of iron

Ingredients

4 x 200g Quality Mark beef rump steaks
4 large Portobello mushrooms
200g ricotta cheese
2 tablespoons chives, chopped
100g grated Parmesan
zest of 1 lemon
3 tablespoons breadcrumbs
2 tablespoons chopped walnuts
salt and pepper

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.

How to Cook the Perfect Steak

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 363g

Energy kJ (kcal)	2049 (489)
Protein (g)	60.0
Fat (g)	25.2
Saturated (g)	11.3
Carbohydrate (g)	4.9
Sugars (g)	2.1
Sodium (mg)	628
Iron (mg)	5.4
Zinc (mg)	9.0
Vitamin B12 (ug)	5.0
Vitamin D (ug)	N/A
Selenium (ug)	18.3