Boerewors Stuffed Mushrooms

Serves 4-6 as a snack

Preparation time: 10 minutes

Cooking time: 20 minutes

Difficulty: Easy



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



  1. Heat oven to 200°C.
  2. In the meantime, heat coconut oil in a pan and brown the wors mince, stirring often, about 7 minutes.
  3. Finely chop the mushroom stalks and add to the pan with the chili. Cook for 5 minutes more.
  4. Stir in the cream cheese and parsley and taste for seasoning.
  5. 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


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