- 4 Extra large brown mushrooms (used for braaiing)
- 500g extra lean mince (prefer game mince, turkey or ostrich)
- 1 small onion diced
- 1 packet Ina Paarman’s sundried tomato pesto
- 2 Tablespoons chutney
- 1 Tablespoon fresh parsley, chopped
- 2 Teaspoons butter
- Salt and pepper to taste
Serve with salad
The mushrooms act like an edible bun or bowl and care needs to be taken when handling them. Do not break the rims underneath the mushrooms, which hold the ingredients together.
Pre-heat oven to 180 degrees. Sautee the mushrooms, up-side down, in a saucepan with butter until soft and tender. Gently cut the stem away and discard. Sauté the onions with the butter In a separate pan until golden brown. Add the mince and cook until medium. Mix the pesto, chutney, parsley and salt and pepper and simmer for 5 minutes.
Lay the mushrooms up side down in a baking dish lined with greaseproof paper. Gently portion the mince mixture into each mushroom. Sprinkle 1 teaspoon of feta crumble on each minced and mushroom bowl. Bake for 10-15min until cheese has melted and mushrooms are cooked through.