Braai Stuffed Mushrooms
This Braai Stuffed Mushrooms recipe is a handy side when Christmas lunch is happening around the fire. Large brown mushrooms hold a creamy filling of chopped mushroom stems, garlic, spring onions and cheese, with a little lemon zest to keep things fresh. They suit a hot South African Christmas beautifully: the cooking stays outdoors, and there is no need to switch on the oven.
Choose firm mushrooms with deep caps and keep them whole rather than peeling them. A shallow foil tray makes moving them around the braai much easier and catches their juices. Serve two per person alongside grilled chicken, chops or a generous summer salad, and give them a few minutes to cool before everyone tucks in.
Ingredients
Mushrooms and filling
Topping
Instructions
- 1Prepare a braai with medium coals and no flames. Bank the coals to one side so there is a cooler cooking area beside them. Have a shallow, sturdy foil tray and a sheet of foil ready.
- 2Wipe the mushrooms clean with a damp cloth and gently remove the stems. Finely chop the stems. Leave the gills in place and pat the caps dry.
- 3Heat 5 ml of the olive oil in a small braai-safe frying pan over the coals. Add the chopped stems and spring onions and cook for 4–5 minutes, stirring, until softened and any released liquid has mostly evaporated. Add the garlic and cook for another minute. Remove from the heat and cool slightly.
- 4Mix the cooked stem mixture with the cream cheese, 50 g of the Cheddar, parsley, lemon zest, salt and pepper until evenly combined.
- 5Brush the outsides of the mushroom caps with the remaining 10 ml olive oil. Arrange them gill-side up in the foil tray in a single layer. Divide the filling between them without packing it down tightly.
- 6Mix the breadcrumbs with the remaining 30 g Cheddar and scatter over the filling. Set the tray on the braai grid over the cooler area, away from direct flames.
- 7Close the braai lid, or loosely tent the tray with foil without letting it touch the topping. Cook for 15–20 minutes, checking after 12 minutes and rotating the tray if one side cooks faster. The mushrooms should be tender when pierced, the filling hot throughout and the cheese melted.
- 8Remove the foil tent for the final 3–5 minutes to let steam escape. The topping may remain pale on an open braai; do not move it over fierce heat just to brown it. Lift the tray off the braai, rest for 3 minutes and serve with extra parsley and lemon wedges, leaving any pooled juices behind.
Nutrition (per serving)
- Calories
- 320 kcal
- Carbohydrates
- 19 g
- Protein
- 15 g
- Fat
- 23 g
- Saturated fat
- 12 g
- Sugar
- 6 g
- Fibre
- 3 g
- Sodium
- 470 mg
- Cholesterol
- 59 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Fill the mushrooms up to 6 hours ahead, cover and refrigerate. Keep the breadcrumb topping separate until cooking, and allow a few extra minutes if the filling is fridge-cold.
- Reserve a cooler patch of the braai for the mushroom tray so the bases do not scorch while the filling heats.
- For a vegetarian Christmas plate, use cheeses labelled suitable for vegetarians and serve with a bean salad and braaied mielies.
- Keep uncooked stuffed mushrooms chilled until the braai is ready. Refrigerate leftovers within 2 hours, or within 1 hour if the outdoor temperature is above 32°C.
Frequently asked questions
Can I use smaller mushrooms?
Yes. Use about 800 g of medium brown mushrooms and divide the filling between them. Start checking after 10 minutes; they are ready when the caps are tender and the filling is hot throughout.
Do I need to remove the mushroom gills?
No. The gills are edible and can stay in place. If the caps are particularly shallow, gently scrape out a little with a teaspoon to make more room, taking care not to split the mushrooms.
Can I cook these in the oven instead?
Yes. Arrange the stuffed mushrooms in a shallow baking dish and bake uncovered at 200°C, or 180°C fan, for 18–22 minutes, until tender with a hot filling and lightly golden topping.
