Stuffed Kohlrabi with Mushrooms and Pearl Barley | Autumn Vegetable Main Dish

Rinse the pearl barley thoroughly in a sieve with cold water, then simmer in lightly salted boiling water for 20-25 minutes until semi-soft. Finally, drain and let it drip dry.

Peel the kohlrabi, slice off the tops (these will serve as lids), and carefully hollow out the centers using a melon baller or spoon, leaving walls about 1 cm thick. Finely dice the scooped-out kohlrabi flesh and set it aside.

Clean the brown button mushrooms and finely chop them into small pieces. Finely dice the onion and 2 cloves of garlic.