Bacon-wrapped stuffed portabellinis

A snack perfect for any side or meal you have planned.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 6



  • 12 whole fresh portabellini mushrooms cleaned and stems removed


  • 1 tbsp olive oil plus extra for brushing
  • ½ medium onion finely chopped
  • 150 g boerewors casing removed (or use pork bangers or other sausage of your choice)
  • 2 prunes pitted, soaked in Port
  • 1 cup Earl Grey tea or juice overnight just enough to cover prunes in a cup
  • 1 handful flat-leaf parsley finely chopped
  • 12 rashers streaky bacon or macon
  • 12 toothpicks soaked 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.
Keyword braai