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. |
