Celebration, wind-down, chill-out… whatever your weekend is about, centre it around a Mixed Mushroom Braai https://bit.ly/34Eu8Xl. Enjoy! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #summer2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #plantbased #sillyseason #mushroomsnacks #braai #braaitime #overthecoals #lovebarbecue #lovebraai



Mixed Mushroom Braai

Serves 4




100g Baby Button mushrooms

2 tbsp olive oil

1 tbsp dried mixed herbs

1 tbsp lemon juice

zest of 1 lemon

salt and pepper



4 tbsp olive oil

1 tsp chilli flakes

1 tsp dried oregano

1 tsp smoked paprika

salt and pepper

200g Portabello mushrooms

200g Portabellini mushrooms



3 bell peppers (red, yellow and green)

100g White Button mushrooms

100g Portabellini mushrooms

2 tbsp olive oil

salt and pepper



450g assorted bell peppers

1 tbsp olive oil

salt and pepper



2 tbsp olive oil

2 red onions, halved and sliced

1 tin chopped tomatoes

500g very ripe tomatoes (can be a mix)

2 tsp Worcestershire sauce

¼ cup chopped fresh herbs (parsley, oregano and thyme work well)

2 tsp brown sugar

1 tsp salt

freshly ground black pepper to taste



1 Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

2 Baby Button kebabs: In a bowl combine the baby button mushrooms with the olive oil, dried mixed herbs, lemon juice, lemon zest, salt and pepper. Toss well to coat and allow to marinade for about 30 minutes. Thread 4 – 5 Baby Buttons onto small skewers. Braai them on medium hot heat for 7 – 10 minutes.

3 Grilled whole Portabellos and Portabellinis: In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Add the mushrooms and toss to coat well. Braai mushrooms, top down to start, then flip after 5 – 7 minutes and continue to cook until the mushrooms are just becoming tender.

4 Grilled White Button and Portabellini kebabs: Cut the bell peppers into 3cm square pieces. On long kebab sticks, alternate between White Buttons, Portebellinis and bell peppers. With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper. Cook on the braai, turning the kebabs a quarter turn every 2 -3 minutes. Cook until the mushrooms begin to get tender and the peppers begin to pick up colour on their edges.

5 Braaied peppers: Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.

6 For the tomato and onion gravy: Heat the olive oil in a medium saucepan and fry the onions until tender. Combine all the ingredients in a small saucepan. Allow the sauce to simmer for at least an hour.

7 Place all components on a board and serve with a side salad, fresh bread or pap.