Irish Beef stuffed Portobello mushrooms

With the first days of summer getting ever closer, this is the perfect recipe to enjoy the warmer weather.

The hero in this recipe is premium quality Irish beef. So what makes Irish beef special?

Irish agriculture: Spread across a network of 120,000 small farms, Ireland’s agricultural production uses a seamless blend of traditional craft passed down through generations and modern farming methods developed using cutting edge technology – resulting in bumper harvests and best-in-class, world-renowned cattle.

Irish cattle: Today, Ireland sets the benchmark for high quality cattle. Enviable lineage and exemplary breeding practices have enabled Irish farmers to produce cattle that possess many benefits of different breeds – from superior conformation and marbling to fertility and milk production.

Irish grass: Ireland’s nickname is ‘The Emerald Isle’ – and for good reason. A phenomenal mix of perfect atmospheric conditions, proximity to the gulf stream and unprecedented levels of nutrient-enriched grasslands all combine to create a landscape as perfect for cattle grazing as it is beautiful.

The superior health benefits of grass-fed Irish beef: Imbued with heightened levels of Vitamin A, carotene and Omega 3 fatty acids, coupled with superior marbling and tenderness, Irish beef is a great fit for any balanced diet.

I’ve teamed perfect Portobello mushrooms with juicy Irish beef to produce a delicious, light lunch that’s perfect to enjoy outside in the sunshine. Ready for your Summer Beef Encounter?

Ingredients

• 8 Portobello mushrooms
• 3 tbsp olive oil
• salt and pepper
• 1 garlic clove, minced
• 1/2 large red onion
• 2 tbsp balsamic vinegar
• 500g (18 oz) lean Irish beef mince
• 1 handful coriander
• 25g (1 oz) feta

Instructions

Place the mushrooms face down on baking sheets. Brush with a little oil and season with salt and pepper.

Flip the mushrooms over and remove the stalks.

Brush with oil.

Drizzle with balsamic vinegar and season with salt and pepper.

Bake the mushrooms for 6 minutes at 200C/390F (180C/355F fan). Pour off any excess liquid. (It’s delicious mushroom stock, so save it for use in another recipe.)

Put the mushrooms back in a low oven to keep warm while you prep the mince.

Warm a teaspoon of oil in a pan over a medium heat. Add the minced garlic and diced red onion.

Fry until soft and just starting to brown.

Add the mince and fry until browned.

Drain off any excess liquid.

Stir in the torn coriander.

Spoon the mince mix into the warm mushrooms.

Sprinkle with crumbled feta, season and serve two mushrooms per person.

Enjoy! The mushrooms are great served with a simple summer salad of cucumber, cherry tomatoes, and red onion in a light herb vinaigrette.

I hope you try it. And if you’d like that recipe again in a printable format, just click PRINT on the recipe card below.

Irish Beef are also letting the general public vote on their favourite recipe as part of their Summer Beef Encounters competition running from June 12th to July 11th, with three shortlisted bloggers getting to cooking their dish before a panel of chefs who will then decide on the winning dish. Even better, every vote will be in with a chance of winning a Weber barbecue, perfect for the start of summer.

And don’t forget to check out Irish Beef’s Facebook, Twitter, and Instagram for more info and tips on getting the most out of your meat.

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This is a commissioned post for Bord Bia, the Irish Food Board.