2017-08-21
Steak with stuffed Portobello mushrooms
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Steak with stuffed Portobello mushrooms

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<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 20 mins + resting time Cook: 20 mins + resting time
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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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
  • Any large mushrooms can replace the Portobellos suggested.

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