Rump medallions with stuffed Portobello mushrooms

Rump medallions with stuffed Portobello mushrooms


Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 200g beef rump medallions
  • 4 large Portobello mushrooms
  • 200 g ricotta cheese
  • 2 tbsp chives, chopped
  • 100 g grated Parmesan
  • zest of 1 lemon
  • 3 tbsp breadcrumbs
  • 2 tbsp 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.

Essential Tips

  • Any large mushrooms can replace the Portobellos suggested.

ACTIVITY

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Rump medallions with stuffed Portobello mushrooms

Rump medallions with stuffed Portobello mushrooms
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