Everyone’s ready for summer, the braai, the beach and the sun.
Luckily our flavoursome, low calorie and easy to make mushroom braai recipes will also keep your body in tip-top shape for a summer that promises to be the best since 2020. Whether you’re just cutting down a bit on meat or going vegetarian or vegan, we’ve got you covered!
- Braai Mushrooms with Chickpea Recipe
- Mushroom & Couscous Braai Butternut Recipe
- Portabello Steaks, Zucchini Chips & Garlic Aioli Recipe
Mushroom & Couscous Braai Butternut Recipe
Serves 6
Ingredients:
- 3 medium butternuts
Stuffing:
- 1 cup couscous
- 250ml chicken or vegetable stock, just boiled
- 200g baby leeks, sliced
- 300g baby portabellini / baby button mushrooms, sliced in half
- 4 cloves garlic, minced
- 1 small chilli, sliced and deseeded if desired
- 100g feta cheese, crumbled
- Handful fresh parsley, roughly chopped
- 3 Tbsp za’atar spice blend
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
- Preheat braai to medium high heat.
- Cut each butternut in half and scoop out the seeds.
- Brush the halves with olive oil and season well with salt.
- Wrap in tinfoil and place on the braai.
- Braai for 30 – 40 minutes, or until cooked through and soft when pierced with a knife.
- When the butternut is almost ready, prepare the filling.
- Place couscous in a bowl and pour over the stock.
- Mix and cover with a lid or tight plastic wrap.
- Using a large cast iron pan on the braai or stovetop, heat a drizzle of olive oil.
- Add the sliced leeks and cook until tender.
- Add the baby button mushrooms and cook until tender.
- Add the garlic and chilli and cook until fragrant.
- Fluff up the couscous with a fork and add to the pan. Toss to combine.
- Remove filling from the heat and mix in the roughly crumbled feta cheese and parsley.
- Unwrap butternut halves and fill generously with the mushroom stuffing.
- Sprinkle liberally with za’atar and serve straight away!
