Serves 4-6 as a snack
Preparation time: 10 minutes
Cooking time: 20 minutes
2tbsp coconut oil
250g boerewors, removed from casings
12 Portabellini mushrooms, cleaned, stalks removed and reserved
1 red chili, finely chopped
150g full-fat cream cheese
¼ cup chopped flat-leaf parsley
- Heat oven to 200°C.
- In the meantime, heat coconut oil in a pan and brown the wors mince, stirring often, about 7 minutes.
- Finely chop the mushroom stalks and add to the pan with the chili. Cook for 5 minutes more.
- Stir in the cream cheese and parsley and taste for seasoning.
- Pack into the 12 mushroom caps, place into the oven, and bake for 8-10 minutes, until browned and bubbling.
This recipe was sponsored by SAMFA