Portobello mushrooms are not often available here and when they are, I buy them. Mushrooms in general are healthy, contain few kcal. A Portobello is nothing more than an overgrown chestnut mushroom, but size wise they are perfect for filling.
Start with the beetroot. Wash 1 kilo of beetroot. Remove the greens. Wrap the beetroot in aluminium foil together with unpeeled garlic, bay leaves and olive oil. Put them on an oven tray. Bake in the oven at 200° for at least 1h, until ready. Cool down. Remove the skin. Cut in wedges. Season with pepper, salt and a drizzle of balsamic vinegar. Set aside.
Remove the stems of the portobellos. Chop. Cook 100 grams of couscous with salted water, following the instructions .
Chop a bunch of fresh parsley (stems and leaves separately). Chop 4 garlic cloves. Heat a pan with a drizzle of olive oil. Add the garlic, the chopped stems ( parsley and mushroom), 1 table spoon of cumin seeds and chili flakes. Mix with the couscous and the parsley. Add 1 package ( 210 grams) of grated halloumi and 50 grams of crushed pistachio. Mix. Taste, add pepper and salt. Fill the oiled mushrooms ( 2 packages of 300 grams ). Spread on baking paper on an oven tray.
Heat the oven at 200°. Put the mushrooms and the beetroot in the oven for approximately 20-30minutes. Stir the beetroot now and again. Finish with fresh parsley and serve.
Leftovers are a perfect lunch for the following day.