| 12 | Large brown mushrooms |
| 1 cup | Biltong, finely chopped |
| 110g | Cream cheese (softened) |
| 2 stalks | Spring onion, chopped |
| ¼ cup | Breadcrumbs (store-bought or make your own) |
| ¼ cup | Grated cheddar cheese |
| 1 clove | Garlic, minced (or ½ tsp. garlic powder) |
| 2 tbsp | Fresh parsley, chopped (plus extra for garnish) |
| Salt and pepper, to taste |
Stuffed Shrooms
Celebrate the sizzle with a flavour-packed twist on your braai menu! Loaded with biltong, cream cheese, and a crispy cheddar topping — each bite is a celebration of rich, smoky South African flavours.
| 1 | Clean mushrooms and carefully remove the stems. |
| 2 | Place the mushrooms on a tray, with the cavity side facing up. |
| 3 | Put the cream cheese, chopped biltong, breadcrumbs, grated cheddar, garlic, chopped parsley, salt and pepper into a bowl and mix until well combined. |
| 4 | Using a spoon, put a generous dollop of the mixture into each mushroom cap. Press down gently to secure. |
| 5 |
Drizzle or spray the filled mushrooms with olive oil. |
| 6 | Place stuffed mushrooms on the braai (or in an oven preheated to 180°C). |
| 7 |
Braai until tender, and the filling is golden and slightly crispy on top. (10 – 15 minutes). |
| 8 | Arrange mushrooms on a serving platter and garnish with chopped parsley. |
| 9 | Serve & enjoy! |
