Sandwich, Idwala View, Gas Kettle Braai Cooking, Self-Catering, Safari, Mabalingwe

Giant brown mushrooms are perfect for different fillings and this recipe is the perfect vegetarian sandwich.

Serves 2

Preparation Time: 10 minutes

Braai Time: 10 to 15 minutes

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
Instructions
  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 sandwich.
  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 sandwiches 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.

Recipe Courtesy of Justin Bonelo – Ketla