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Vegetarian

Stuffed Mushroom Sarmies

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SERVES 2
DIFFICULTY easy
PREP TIME 10 minutes
BRAAI TIME 10 – 15 minutes
RATING

This is the perfect meat-substitute for your veggie friends. Braai this instead of a mielie or those horrible vegetarian sausages… and they’ll love you forever.


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METHOD

  1. Crush the pine nuts roughly in a mortar and pestle, and then stir in the butter, Chevin, garlic and herbs and mix until you have buttery paste.
  2. Spread this over the underside of the mushrooms.
  3. Now make your mushroom sarmie.
  4. On two of the mushrooms, place a few leaves of spinach.
  5. Place a slab of Brie on top.
  6. Another layer of spinach.
  7. Finish off by placing the other mushrooms on top so that you end up with two mushroom sandwiches.
  8. Secure the mushroom sarmies by tying them together with the pre-soaked butchers string (although if you don’t turn the mushrooms – you don’t need string).
  9. Fire up the Ketla, by turning on both the inner and outer burners, close the vents and get it up to 220°C.
  10. Turn off the inner burner, and place the mushrooms onto the centre of the Ketla grid and cook for 15-20 minutes until the mushrooms are moist and have released all their flavour.

INGREDIENTS

about 4 big handfuls of Baby Spinach

a couple of knobs of Butter

2 Garlic Cloves, crushed

½ roll Chevin

2 tsp. mixed herbs

4 Giant Brown Mushrooms

4 thick slices of Brie or Camembert

a small handful of Pine Nuts or Walnuts

Salt and Cracked Black Pepper, to taste

Butchers String, soaked in water

* Wrap in bacon if not vegetarian

about 4 big handfuls of Baby Spinach

a couple of knobs of Butter

2 Garlic Cloves, crushed

½ roll Chevin

2 tsp. mixed herbs

4 Giant Brown Mushrooms

4 thick slices of Brie or Camembert

a small handful of Pine Nuts or Walnuts

Salt and Cracked Black Pepper, to taste

Butchers String, soaked in water

* Wrap in bacon if not vegetarian

  1. Crush the pine nuts roughly in a mortar and pestle, and then stir in the butter, Chevin, garlic and herbs and mix until you have buttery paste.
  2. Spread this over the underside of the mushrooms.
  3. Now make your mushroom sarmie.
  4. On two of the mushrooms, place a few leaves of spinach.
  5. Place a slab of Brie on top.
  6. Another layer of spinach.
  7. Finish off by placing the other mushrooms on top so that you end up with two mushroom sandwiches.
  8. Secure the mushroom sarmies by tying them together with the pre-soaked butchers string (although if you don’t turn the mushrooms – you don’t need string).
  9. Fire up the Ketla, by turning on both the inner and outer burners, close the vents and get it up to 220°C.
  10. Turn off the inner burner, and place the mushrooms onto the centre of the Ketla grid and cook for 15-20 minutes until the mushrooms are moist and have released all their flavour.

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