Mushroom, Cheese and Steak Stack with Red Pepper Dressing

A tiered stack of sautéed Portobello mushrooms, rump steak, and melted cheese served with a blended sweet red pepper sauce.

Main Course High Protein Gluten Free Mushrooms Steak

Estimated Nutrition

Calories

842.1

kcal / serving

842.1 kcal total

Carbs

48.8g

per serving

48.8 g total

Fat

48.6g

per serving

48.6 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Brown Sugar

Dairy

Stinking Bishop Cheese

Sliced

Liquids

Water

Boiling

White Wine

Meat

150

Rump Steak

Halved lengthways

NutsSeeds

Salt

To taste

Black Pepper

To taste

clove

Garlic

Chopped

tbsp

Parsley

Fresh, chopped

OilsFats

dash

Olive Oil

For mushrooms

Olive Oil

For dressing

Vegetables

piece

Portobello Mushrooms

Stalks removed

piece

Red Pepper

Chopped

Method

Preheat the oven to 180°C.

Sauté the mushrooms in olive oil for 4 to 5 minutes per side until softened and keep warm.

Season the steak and fry in a hot pan for 1 to 2 minutes per side.

Layer mushrooms, steak, and cheese into a stack on a baking sheet and secure with a skewer.

Bake the stack for 6 to 8 minutes until the cheese melts.

Fry red pepper and garlic in olive oil, then simmer with water, wine, and sugar for 4 minutes.

Add parsley and blend the sauce until almost smooth.

Plate the stack and pour the dressing over it.