Serves 4-6 as a snack
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: Worth the effort
12 whole fresh Portabellini mushrooms, cleaned and stems removed
1tbsp olive oil, plus extra for brushing
½ medium onion, finely chopped
150g boerewors, casing removed (or use pork bangers or other sausage of your choice)
2 pitted prunes, soaked in Port, Earl Grey tea or juice overnight (just enough to cover prunes in a cup)
handful flat-leaf parsley, finely chopped
12 rashers streaky bacon or macon
12 toothpicks, soaked in water for 30 minutes
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.
South African Mushroom Farmers' Association