Roasted Brussel Sprout Stuffed Portabellas with Barley, Lemon & Herbs

Serves 4



To Make the Herb avonnaise:

  • 1 cup mixed herbs (basil, parsley, coriander & chives work very well)
  • 2 spring onions, sliced
  • 1 garlic clove
  • ½ avocado
  • Juice of 2 limes
  • 2 Tbsp olive oil
  • Pinch of sea salt
  • 4 large Portabella mushrooms
  • 1 cup pearl barley
  • 4 cups vegetable stock
  • 200g Brussel sprouts, sliced in half
  • ¼ baby red cabbage, thinly sliced
  • ¼ cup fresh parsley, roughly chopped
  • Zest of 1 lemon
  • Olive oil
  • Salt and pepper, to taste




For the avonnaise:

  • Place all the ingredients in a blender. Drizzle in a little cold water and blend until smooth.
  • Keep in the fridge until serving.
  • Bring stock to a boil in a medium sized pot.
  • Add the barley. Reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, ±35 minutes. Drain and set aside.
  • Preheat the oven to 220˚C.
  • Place a baking tray on the bottom level of the oven to preheat.
  • Place a wire rack onto another baking tray.
  • Brush the portabellos with olive oil and season with salt and pepper.
  • Transfer to the wire rack.
  • Bake for 5-7 minutes until tender.
  • Place the brussel sprouts in a bowl with a drizzle of olive oil and a pinch of salt.
  • Toss to coat well.
  • Carefully remove the preheated baking tray from the oven.
  • Arrange brussel sprouts cut side down on the baking tray.
  • Roast them on the bottom of the oven until softened and lightly charred, ± 20 minutes.
  • Toss the cooked barley with the cabbage, parsley and lemon zest. Season to taste.
  • Fill the roasted portabellos with the barley mixture.
  • Top with the charred brussel sprouts.
  • Drizzle some avonnaise over each stuffed mushroom and serve.


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