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Bacon-Wrapped Stuffed Portabellinis

Serves 4-6 as a snack


12 whole fresh portabellini mushrooms, cleaned and stems removed

1tbsp olive oil, plus extra for brushing

½ medium onion, finely chopped

150g 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


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.