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Roasted Brussels Sprouts Stuffed Portabellas with Barley, Lemon & Herbs

Serves 4



4 cups vegetable stock

1 cup pearl barley

4 large Portabella mushrooms

olive oil

salt and pepper, to taste

200g Brussels sprouts, sliced in half

¼ baby red cabbage, thinly sliced

¼ cup fresh parsley, roughly chopped

zest of 1 lemon


1 cup mixed herbs (basil, parsley, coriander and 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



1 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.

2 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, ±35minutes. Drain and set aside.

3 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.

4 Brush the Portabellas with olive oil and season with salt and pepper. Transfer to the wire rack and bake for 5-7 minutes, until tender.

5 Place the Brussels 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 Brussels sprouts, cut side down, on the baking tray. Roast them at the bottom of the oven until softened and lightly charred, ± 20 minutes.

6 Toss the cooked barley with the cabbage, parsley and lemon zest. Season to taste.

7 Fill the roasted Portabellas with the barley mixture. Top with the charred Brussels sprouts. Drizzle some avonnaise over each stuffed mushroom and serve.