Portobellos filled with Couscous

Long time I thought that Portobello is only a City in Italy since I discovered a sort of champignons named also Portobello. This are Special Champignons that are quite big and are ideal to be filled or to be grilled. As the "grill season" yet is not started, even if at the moment it seems that winter is over and springtime, I choosed a recipe for filling the Portobellos. As ever it's simple and quick done... The only workload is the preparation of the vegetables...so if you can found ready cut ones...take them... I did it :). Those filled Portobellos can be eaten as main course or as side dish or with a little salad.....

You will need (for 2 persons if served as Main course):

- 6 Portobellos 

- 5 Tbsp. ready cooked Couscous 

- 3 Tbsp. of different varieties of carrots and Spring Orion cut in small cubes 

- 100 ml SoyCream for cooking

- 1/4 tsp. Harissa paste

- salt and pepper to season and little bit olive oil

- Guacamole to accompaign the Champignons (I bought a ready prepared one)

To prepare:

1. Clean the Champignons with a brush. Remove the fungus stipe and cut them finely.

2. Preheat in a pan some olive oil and sweat the carrots. Then add the cut Fungus stipes. 

Remove from the heat. Add Couscous and soy cream and season with salt, pepper and harissa.

3. Preheat the oven to 180 C.

4. Fill the Portobellos with the Couscous-Vegetable mix and top with a little bit butter. 

5. Put in a oven prooved disch and bake in the preheated oven for about 20 minutes... And then Serve..... Enjoy.....