Stuffed Mushroom with a Creamy Pearl Barley and Watercress filling, with a Pine Nut and Watercress Crust

So, I've been asked to provide the Vegetarian and Vegan options for a wedding buffet in a few weeks time. I have been toying with several ideas including this one. It's a delicious and fairly simple recipe, which I think could definitely be done under pressure. I think it works well for a buffet too as it'd be easy to serve, without it falling apart. And, served with bright red roasted tomatoes and peppers will add great colour. It went down well last night with Billy anyway so it's a definite contender. See the recipe below.

Other than coming up with Vegan recipe ideas though, I've been thoroughly engrossed in Wimbledon. We went to see Murray play last Wednesday. What fun! We only had to queue for 3 hours or so and it was well worth getting up at 4.30 am. I'm thinking of camping next year!

Stuffed Mushroom Recipe:

Large Flat Field Mushrooms- One per person should be fine. These amounts are for 3 large mushrooms
Pearl Barley. One handful per person
250ml carton of Wheat Cream- you could use any cream. I wanted to make this a vegan recipe that's all.
1 packet of fresh Watercress
1 Red Onion
2 Cloves of Garlic 
Glug of white wine. I know. I use the word glug way too much!
Pine nuts
Fresh bread- grated into breadcrumbs
Seasoning: salt, pepper, dried coriander, thyme and oregano

Watercress, Cream and mint drizzle:
2 bunches of watercress from your packet
Leaves from your stalk of mint
Wheat Cream
Olive oil
White Wine Vinegar
Salt and Pepper

For the Watercress, Cream and Mint Drizzle, blend 2 large bunches of watercress, About 6 large mint leaves, half of your Wheat Cream (the other half will be used for cooking the Barley), Olive oil and a dash of white wine Vinegar. Season with salt and pepper. Go with your instincts on how much of each. I used a good glug of olive oil. Not too much white wine vinegar!

For the Pearl Barley filling I fried the red onion in olive oil and added garlic and herbs to season. I also took out the stalk bit from each mushroom and fried it with the onions. A dash of white wine. Then I then added pearl barley and covered it with wheat cream and water. Bring to a simmer and throw in a handful of chopped watercress. Simmer for about 15- 20 minutes until the pearl barley is al dente.

Once the barley mix is cool, stuff each flat field mushroom until full.

Top with breadcrumbs (I used a slightly stale white loaf, the texture of which was slightly chewy. This will give a nice crispy topping). Then sprinkle on the pine nuts.

I then topped this with a swirl of the Watercress, Cream and Mint drizzle, saving the rest for serving.

Bake at 180 degrees for 45 minutes or so.

Definitely serve with roasted bright vegetables such as red peppers. I served them with roasted tomatoes.