This dish is a little bit different and it always looks impressive. The cabbage leaves add great colour. A superb gluten-free mushroom recipe with creamy brie and herbs. Almost looks like scallops for vegetarians!
10 flat mushrooms – we love Meadows Portobello
1 small onion, finely chopped
1–2 cloves garlic, chopped
3 tbsp Olivado olive oil
½ cup pine nuts, lightly toasted
½ cup chopped fresh Italian parsley (we love Superb Herbs)
1 tbsp chopped dried oregano
125g Brie, cut into half centimetre cubes (we used Mainland Special Reserve)
Salt and freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
Half cabbage, leaves separated and washed
Baby kale leaves and white wine to serve
Preheat oven to 200°C.
Remove stems from mushrooms. Chop the stems. Sauté the onion and garlic in oil with the chopped mushrooms stems until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in brie pieces and season with salt and pepper to taste.
Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic and cover with oiled cabbage leaves. Drizzle with a little more oil.
Cook in the oven for 20 minutes and serve on a mix of fresh baby kale leaves and the cooked cabbage leaves.
Wine match: Ara Wines Sauvignon Blanc
Inspiration from The New Zealand Gluten-Free Cookbook