12whole fresh portabellini mushroomscleaned and stems removed
1tbspolive oilplus extra for brushing
150gboereworscasing removed (or use pork bangers or other sausage of your choice)
2prunespitted, soaked in Port
1cupEarl Grey tea or juice overnightjust enough to cover prunes in a cup
1handfulflat-leaf parsleyfinely chopped
12rashers streaky bacon or macon
12toothpickssoaked in water for 30 minutes
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.
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.
Gently stuff each Portabellini cap with the meat mixture, wrap with a slice of bacon and secure with a toothpick.
Brush with olive oil and braai, turning often, until the bacon is crisp and cooked through. Serve immediately.