Monday, 4 June 2012

Boerewors Stuffed Mushrooms

I don't know if you noticed, but we had a Jubilee celebration this week. And rather sadly, the street party we were scheduled to attend was, in true Great British style, rained off...  Rather than be deterred by this sad turn of events, we staged an impromptu BBQ in our living room. 

As at least one of Team Soup is a colonial type, we thought that it would be a good idea to celebrate the Jubilee with a bit of meat from South Africa (being as that's where Mrs Soup calls home) so one trip to the rather brilliant Leeds market later, we had procured some boerewors, which a) I can never pronounce properly, and b) is rather tasty. 
So as we sat in our living room, eating boerewors in buns with tomato sauce (and being told that British BBQs are no where near as good as a proper South African braai) I tried to think of something to to with the left over boerewors sauage.  And this is what I came up with, as a sort of Jubilee celebration of meat and mushroom.

4 Large Open Mushrooms
250g Boerewors (or any other sausage that you can find...)
1 Large Onion
1 Slice of Brown Bread
20g Butter
Olive Oil
White Wine
Fresh Thyme
Fresh Rosemary
Cheddar Cheese


1. Heat the oven to 180ºc

2. Place the Mushrooms in large over proof dish or baking tray.

3.  In each one, pour 1/2 tbsp of olive oil, a splash of white wine and a knob of butter, then spinkle each with fresh thyme leave

4.  Put the mushrooms in the oven and cook for 20 minutes

5.  Heat some oil in a frying pan.  Gently fry the onion, finely chopped for 3-5 minutes, until it starts to colour

6.  Remove the sausage meat from its skin and then add this to the frying pan, breaking up the meat as it gently cooks.

7.  Put the onions and sausage meat in a mixing bowl.  In a food processor, turn the bread into breadcrumbs

8.  Chop the rosemary.  Add this and the breadcrumbs to the onions and sausage meat.  Mix thoroughly with a fork, and season to taste.

9.  Spoon this mixture into the mushrooms, and top with grated cheese.

 10.  Return to the oven and cook for 30 minutes, until the cheese is bubbling and browning slightly, then serve!


  1. These look very tasty. Have a great week.

  2. This one is making me hungry and more that I love mushrooms. Thanks for the recipe I will try it and pair with Celery mousse soup with chicken meatballs.