Steak with stuffed Portobello mushrooms![]() ![]() ![]() ![]() |
Ingredients
|
Method |
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 |
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