No matter how cold it is, South Africans are gonna braai! Console yourself with Paprika Glazed Sausage Stuffed Portabella Mushrooms while the chops char. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #braai #stuffedmushrooms #sausage
Paprika Glazed Sausage Stuffed Portabella Mushrooms
Serves 6
Ingredients
12 small Portabella or large Portabellini mushrooms
10ml olive oil + extra for brushing
400g beef sausage, cut into bite-sized pieces
2 potatoes, diced and par cooked
15ml ground paprika
10ml brown sugar
10ml white wine vinegar
salt and pepper
salad greens, to serve
Method
1 Brush the mushrooms on both sides with olive oil and place into a preheated frying pan or on the braai. Cook on both sides until tender.
2 Heat the olive oil in another pan and sauté the sausage until just cooked through (or braai whole and then slice, if you prefer), add the potatoes, paprika, sugar, vinegar and season with salt and pepper. Cook until the potatoes are tender.
3 To serve, arrange the sausage and potato mix onto the mushrooms and top with salad greens.
Cook’s tip: Use smoked paprika for a lovely smoky flavour. These are also great topped with a teaspoon of crème fraiche.