Boerewors Stuffed Mushrooms

Image: South African Mushroom Farmer’s Association

Mushrooms stuffed with boerewors for National Braai Day

It’s the perfect weather for a braai. Get the feast started with these mushrooms stuffed with boerewors. A great way to start the party.

Boerewors Stuffed Mushrooms

Image: South African Mushroom Farmer’s Association

Spring time in South Africa doesn’t just mean warmer weather, but gives us another reason to have a braai. Not only is a South African BBQ part of our culture, braai day is the second name for Heritage Day. One thing you’ll almost always see at a braai is boerewors, which is the local beef sausage of choice. Our mushrooms stuffed with boerewors is the best way to get the party started.

Making your mushrooms stuffed with boerewors

Get more boerewors from the butcher than you were going to put on the braai. You can remove the mince from the sausage skins. If you’re making your own boerewors from scratch, just use that. Get yourself some large mushrooms and remove the stalks so that they don’t take up any space. You can add some chili and green peppers to the party if you want to. Serve warm as a starter or side.

It’s the perfect weather for a braai. Get the feast started with these mushrooms stuffed with boerewors. A great way to start the party.

Boerewors Stuffed Mushrooms Recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: SnackCuisine: South AfricanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 250 g boerewors, removed from casings

  • 12 Portabellini mushrooms, cleaned, stalks removed and reserved

  • 2 tbsp coconut oil

  • 1 red chilli, finely chopped

  • 150 g full-fat cream cheese

  • ¼ cup chopped flat-leaf parsley

Method

  • Heat oven to 200°C.
  • In the meantime, heat coconut oil in a pan and brown the wors mince, stirring often, about 7 minutes.
  • Finely chop the mushroom stalks and add to the pan with the chilli. Cook for 5 minutes more.
  • Stir in the cream cheese and parsley and taste for seasoning.
  • Pack into the 12 mushroom caps, place into oven and bake for 8 – 10 minutes, until browned and bubbling.

Notes

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