Boerewors Stuffed Mushrooms Recipe

Warmer temperatures aren’t the only benefit of spring in South Africa; it also provides us an excuse to fire up the braai. Heritage Day is also known as braai day since barbecues are so integral to South African culture. Boerewors, the popular beef sausage in South Africa, is a staple at every barbecue. The finest way to kick off a party is with these boerewors-stuffed mushrooms.

Boerewors Stuffed Mushrooms Suggestions

You should buy more boerewors from the butcher than you plan to braai. The sausage casings may be opened and the mince taken out. Use it as-is for preparing homemade boerewors. Get some big mushrooms and cut off the stems so they don’t take up too much area. If you want to spice things up a little, chilli and green peppers are welcome additions. Serve warm as an appetiser or side dish.

The weather is ideal for a braai right now. These boerewors-stuffed mushrooms are a great way to set the festive tone. This is a fantastic way to get the celebration started.

Boerewors Stuffed Mushrooms Recipe

Source: South African Mushroom Farmers’ Association

Course: Snack

Cuisine: South African

Difficulty: Easy

Servings: 6 servings

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients

• 250g boerewors, removed from casings

• 12 Portabellini mushrooms, cleaned, stalks removed and reserved

• 2 tbsp. coconut oil

• 1 red chilli, finely chopped

• 150g 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.