Mushroom Braai Broodjies

A traditional favourite for the family.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Braai, Culinary Collection
Cuisine South African
Servings 2



  • 4 slices sourdough bread


  • 1 ripe tomato sliced
  • 2 portabello mushrooms
  • 3 slices mozzarella cheese
  • 3 slices aged cheddar cheese
  • ½ red onion, sliced
  • sea salt
  • black pepper
  • 4 tbsp butter room temperature



  • Prepare your braai and allow coals or wood to burn down until the heat is very gentle, or preheat a gas braai on low heat.


  • Season the portabello mushrooms with olive oil, salt and pepper. Grill them on the braai until tender. Allow them to rest and then slice.


  • Spread two slices of sourdough with softened butter and flip onto a baking tray.
  • Assemble the braai broodjies beginning with the mozzarella slices.
  • Next a layer of tomato slices and season them well. Add a few pieces of red onion and spread them out so every bite is even.
  • Arrange the sliced mushrooms across the whole sandwich.
  • Finish with a layer of cheddar which will add flavour and help keep everything in place and insulate the bread from getting soggy.
  • Top each broodjie with the other piece of sourdough and butter them generously.
  • Transport the broodjies onto a braai grid. No need to squash them down. Just use the braai grid to gently keep things in place.
  • Braai over a low heat so that the bread gets nice and crispy and cheese melts.
  • When the broodjies are golden brown remove from the braai, slice and serve immediately.
Keyword braai