Beef Roast with Stuffed Portobello Mushrooms

By Beef + Lamb NZ
Beef Roast with Stuffed Portobello Mushrooms
Preparation Time
Cooking Time
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  • 1 Silver Fern Farms Prime-Cut Beef Roast
  • 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


Remove the roast from the fridge and allow it to come to room temperature. Preheat oven to 200°C. Rub the beef roast with oil, and season with salt and pepper. Heat the frying pan and sear roast on all sides. Transfer to a hot oven and bake for 20-25 minutes for medium-rare. Leave to rest for 10 minutes before slicing.

As the roast is cooking, 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. 

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.

To serve, slice the roast beef in thick slices and plate with the stuffed mushrooms and a green side salad.

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