Course Appetizer, Brunch, Culinary Collection, Side Dish
To Make the Herb avonnaise:
1cup mixed herbs (basil, parsley, coriander& chives work very well)
2spring onions, sliced
Juice of 2 limes
Pinch of sea salt
4large Portabella mushrooms
200gBrussel sprouts, sliced in half
¼ baby red cabbage, thinly sliced
¼ cupfresh parsley, roughly chopped
Zest of 1 lemon
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, ±35minutes. Drain and set aside.
For the mushrooms:
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.
For the brussel sprouts:
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.