Portabellini Mushrooms Stuffed with Boursin Cheese Hot Bites, Charred Brussels Sprouts & Pomegranate Jewels

Instructions

1. Pre-heat oven to 180°C lines an oven tray with baking paper
2. Place Brussels sprouts on an oven tray, drizzle with EVOO, sprinkle with salt and pepper and roast in the oven until slightly charred, remove and set aside
3. Line another oven tray with baking paper, tip on the mushrooms, brush the mushroom tops with garlic olive oil and season all over with salt and pepper
4. Spread the mushrooms out, face up on the tray and carefully place one Boursin cheese bite inside each mushroom. Press them in a little if needed
5. Bake the mushrooms in the oven for 10 minutes until cooked through, set aside
6. On a large round serving platter, place the baby leaf all over the edges leaving a large hole in the centre, creating an outer ring shape
7. Place the mushrooms around the inside of the baby leaf in a doughnut shape
8. Dot all over the salad leaves with the charred Brussels sprouts and sprinkle over the pomegranate seeds
9. Drizzle with the balsamic and finish with a bit of sea salt and cracked black pepper
10. Enjoy!