How to make festive stuffed mushrooms on the braai

Stuffed with a Christmassy mix of brandied cranberries and pecan nuts, these cheesy mushrooms are an easy starter you can cook over the coals

Serves: 6

Ingredients:

60ml (4 tbsp) dried cranberries

30ml (2 tbsp) brandy or rooibos tea

6 large brown mushrooms

60ml (4 tbsp) softened butter

2 garlic cloves, finely chopped

4 baby marrows, washed and grated

50g pecan nuts, toasted and chopped

180g mozzarella cheese, grated

Salt and pepper, to taste

Olive oil

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Method:

1) Soak the cranberries in the brandy or tea for at least 20 minutes.

2) Meanwhile, separate the mushroom stalks from the caps and chop the stalks finely.

3) Combine the butter and garlic and spread over the inside of the caps.

4) Drain the cranberries and combine with the chopped mushroom stalks, marrows, nuts, cheese and seasoning. Mix well and spoon onto the mushroom caps.

5) Cut a piece of foil large enough to make a parcel for each mushroom. Place the mushroom in the centre of the foil and bring up the sides of the foil to hold the juices without sealing the parcel.

6) Drizzle with olive oil and braai until mushrooms are tender and cheese has melted.