Recipes

Bacon-Wrapped, Stuffed Portabellinis

Bacon-Wrapped, Stuffed Portabellinis

Ingredients

For 5

You will need...

  • 12 whole fresh Portabellini mushrooms, cleaned and stems removed
  • 1 teaspoon olive oil, plus extra for brushing
  • 0.5 medium onion, finely chopped
  • 150 g boerewors, casing removed (or use pork bangers or other sausage of your choice)
  • 2 pitted prunes, soaked in Port, Earl Grey tea or juice overnight (just enough to cover prunes in a cup)
  • handful flat-leaf parsley, finely chopped
  • 12 rashers streaky bacon or macon
  • 12 toothpicks, soaked in water for 30 minutes

Bacon-Wrapped, Stuffed Portabellinis Method

  1. Finely chop the mushroom stems. Heat the olive oil in a large frying pan, add the onion and mushroom stems, and fry over a high heat for 5 minutes, until golden.
  2. Crumble the sausage meat into the pan and keep frying, stirring often, until cooked through, about 5 minutes. Finely chop the prunes and add to the pan along with the soaking liquid. Heat through for 1 minute. Season to taste, stir through the parsley and remove from the heat.
  3. Gently stuff each Portabellini cap with the meat mixture, wrap with a slice of bacon and secure with a toothpick.
  4. Brush with olive oil and braai, turning often, until the bacon is crisp and cooked through. Serve immediately.
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