Bacon-wrapped stuffed portabellinis
A snack perfect for any side or meal you have planned.
Ingredients
Mushrooms
- 12 whole fresh portabellini mushrooms cleaned and stems removed
Mains
- 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
Instructions
- 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.