Gebakte rooivleis en tamatie-gevulde sampioene met Jason's Hill Shiraz

Serves: 4 | Prep Time: 20 minute | Cook Time: 25–30 minutes

Ingredients:

  • 8–10 large mushrooms (button or portobello), stems removed
  • 300 g beef mince
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 medium tomatoes, finely chopped (seeds removed if very juicy)
  • 1 tsp tomato paste
  • 1 tsp dried oregano or mixed herbs
  • Salt and freshly ground black pepper, to taste
  • ½ tsp smoked paprika (optional)
  • ½ cup grated cheese (cheddar, mozzarella, or a mix)
  • Fresh parsley or basil, chopped (for garnish)

Preheat the oven:

Preheat your oven to 180°C (350°F). Lightly grease a baking dish or line it with baking paper.

Prepare the mushrooms:

  • Clean the mushrooms with a damp cloth. Remove the stems and arrange the caps hollow-side up in the prepared baking dish.
  • Cook the beef filling
  • Heat the olive oil in a pan over medium heat.
  • Add the onion and sauté for 3–4 minutes until soft and translucent.
  • Add the garlic and cook for another 30 seconds until fragrant.
  • Add the beef and tomatoes
  • Add the beef mince to the pan and cook until browned, breaking it up with a spoon.
  • Stir in the chopped tomatoes, tomato paste, herbs, smoked paprika (if using), salt, and pepper.
  • Simmer for 5–7 minutes until the mixture thickens slightly and excess liquid cooks off.

Stuff the mushrooms:

  • Spoon the beef and tomato mixture generously into each mushroom cap.Sprinkle grated cheese over the top.

Bake:

  • Place the dish in the oven and bake for 25–30 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden.

Serve:

  • Garnish with fresh parsley or basil and serve hot.

Serving Suggestions:

  • Serve with a crisp green salad for a light meal
  • Pair with roasted vegetables or mashed potatoes for a heartier dinner
  • Enjoy as a starter or main dish