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The Kitchen

Biltong Stuffed Mushrooms

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Ingredients

  • 12 large button mushrooms (you can also use cup mushrooms if you can’t find large buttons)
  • 1 cup (250ml) DJays beef biltong, finely chopped
  • 110g cream cheese (softened)
  • ¼ cup breadcrumbs (store bought or make your own)
  • ¼ cup grated cheddar
  • 1 clove garlic minced (or ½ teaspoon garlic powder)
  • 2 tablespoons chopped fresh parsley (plus extra for garnish)
  • Salt and pepper, to taste
  • Olive oil (for drizzling) or olive oil spray

 

Method

  • Preheat oven to 1900C
  • Line a baking tray with baking paper
  • Clean mushrooms and carefully remove the stems. Place the mushrooms on the baking tray, with the cavity side facing up.
  • Put the softened cream cheese, chopped biltong, breadcrumbs, grated cheddar, garlic, chopped parsley, salt and pepper into a bowl and mix together until well combined.
  • Using a spoon, put a generous dollop of the mixture into each mushroom cap. Press down gently to secure.
  • Drizzle or spray the filled mushrooms with olive oil
  • Bake for about 18-20 minutes or until mushrooms are tender and the filling is golden and slightly crispy on top.
  • Arrange mushrooms on a serving platter and garnish with chopped parsley.

 

Note:  If you’re buying beef biltong especially for this dish, moist biltong is a great option as it is easy to chop and the soft and chewy texture is ideal.  You can also use any type of mushroom as long as it has a hollow deep enough to hold the mixture.  Enjoy!

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