Ingredients
4 x 200g | Beef rump medallions |
4 large | Portobello mushrooms |
200g | Ricotta cheese |
2 tbsp | Chives, chopped |
100g | Grated Parmesan |
Zest of 1 lemon | |
3 tbsp | Breadcrumbs |
2 tsbp | Chopped walnuts |
Salt and pepper |
Method
1 | 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. |
2 | 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. |
3 | Heat a frypan. Brush the medallions with olive oil and season with salt and pepper. Grill for 5-6 minutes each side for medium-rare. Let the meat stand for 5 minutes before serving. |
Tips
1 | Any large mushrooms can replace the Portobellos suggested. |