Welsh Beef Steak topped with stuffed portobello mushrooms


  1. Pre-heat the oven to Gas Mark 4, 180 ˚C, 350 ˚F.
  2. Heat some oil and butter in a large frying pan and cook the steaks. If you like your steaks rare, cook them for 2 minutes each side, 4 minutes for medium and 6 for well done.
  3. Once the steaks are cooked allow them to stand for a few minutes.
  4. Next, take the mushrooms and fill them with your chosen stuffing – or you could prepare one of each.
  5. Place the stuffed mushrooms on a baking sheet and cook them for about 10 minutes until the mushroom has softened and the cheese has melted
  6. Serve the steak topped with the mushrooms, along with rosemary roasted new potatoes and seasonal salad leaves.

Recipe Information

Serves 2
Calories 470 kcals
Cooking Time


  • 2 lean Welsh Beef sirloin, ribeye or rump steaks
  • 15ml (1tbsp) olive oil
  • A knob of butter
  • Seasoning
  • 4 large Portobello mushrooms
  • 50g (2oz) goats cheese
  • 3 dates, roughly chopped – sufficient for two mushrooms
  • 50g (2oz) stilton cheese
  • 1 fresh fig, quartered – sufficient for two mushrooms

Nutrition Information

  • Calories 470 kcal
  • Energy 1967
  • Fat 28g
  • Saturates 12.8g
  • Salt 1.2g
  • Iron 3.8g
  • 5-a-day 1.5