The FLEXITARIAN diet calls for eating more plants and less meat more of the time, and blendability – using half meat and half mushrooms – is the ideal midpoint. Try flavourful Mushroom & Mince Bobotie and see if you’re not converted. #mushrooms #easycooking #easyeating #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #bobotie #blendability #flexitarian

Mushroom & Mince Bobotie

Serves 6-8


750g mushrooms (portobello, portabellini or button)

500g beef mince

1 large onion, diced

4 cloves garlic, minced

2 tbsp curry powder

1 tsp turmeric

1 tbsp sherry vinegar

1 tbsp Worcestershire sauce

½ cup fruit chutney

⅓ cup raisins

olive oil

salt and pepper, to taste


3 large eggs

300ml milk

3-5 bay leaves


1 Preheat oven to 180˚C.

2 Cut mushrooms into smaller pieces if necessary and then place into the bowl of a food processor. Process in batches until finely chopped.

3 In a large frying pan (or oven safe cast iron / buffet casserole) heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl.

4 To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder and turmeric. Cook until tender and fragrant.

5 Add the cooked mushrooms back into the mince mixture. Add in vinegar, Worcestershire sauce, chutney and raisins. Adjust seasoning.

6 Level out filling in oven safe dish or transfer to an oven safe dish.

7 Whisk together eggs and milk and season well. Gently pour egg custard onto the top of the mushroom and mince filling.

8 Scatter with bay leaves and bake for 45-60 minutes, until set and deeply golden brown. Serve bobotie with sambals and yellow rice.