Serves: 4Preparation time: 15 minutes Cooking time: 20 minutes Ingredients4 200g beef rump medallions 4 large Portobello mushrooms200 g ricotta cheese2 tbsp chives, chopped100 g grated Parmesan zest of 1 lemon3 tbsp breadcrumbs2 tbsp chopped walnutssalt and pepper Method1. 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.TipsAny large mushrooms can replace the Portobellos suggestedRecipe courtesy of Jackaroo "the free range farmer"