There’s nothing like a loaded Portabella mushroom.  It’s a great meat substitute as it has a hearty taste, texture and holds up well to grilling, sautéing, baking and marinating.  The best part is Portabellas (also called Portobellos) are jam-packed with nutrients like selenium, a vital antioxidant, and potassium, the blood pressure-lowering mineral, and low in saturated fat with zero cholesterol.


Today, I am going to pile up bellas with sautéed slivered almonds, fluffy quinoa and peppery arugula.

Disclosure: This post was writing in conjunction with the nut wholesaler, to display the beneficial properties of  almonds. I was not compensated for my time; all recipes and opinions are my own.


The health benefits of almonds are incredible from fending off high cholesterol levels to blood sugar spikes to weight gain, almonds are great any way you choose to enjoy them.  Enjoy at least an ounce a day (that’s 23 almonds) for your health today!

Here are some ways that I use almonds in my everyday meals:

  • Mix 1/2 ounce raw chopped almond with 1/2 cup berries into 1 cup plain Greek yogurt
  • Toss 1 ounce whole raw almonds with a dash of cinnamon, nutmeg and honey with 1/4 cup of raisins for a trail mix
  • Top salad greens, a sprinkle of feta cheese, olives and tomatoes with 1 tablespoon of slivered almonds
  • Shake a handful of chopped raw almonds over cooked oatmeal with a splash of milk
  • Roast Brussels sprouts, shallots, garlic and chopped almonds with a drizzle of extra-virgin olive oil and smoked paprika

Portabellas with Shallots, Almonds and Arugula Quinoa


Serves 2


2 Portabella mushrooms, stems removed

1/2 cup quinoa, uncooked

1 cup low-sodium vegetable broth

2 tablespoons extra-virgin olive oil

1 small shallot, sliced thinly

1 clove garlic, diced

1/3 cup unsalted slivered almonds

1 cup arugula

Pinch salt and pepper


In a grill pan over medium heat, brush Portabellas with 1 tablespoon of oil and set on grill.  Set aside once heated through.

Add quinoa and broth to a small pot on the stove over high heat.  Bring to a boil and simmer, covered until liquid is absorbed.  Fluff with a fork when done.

Over medium heat, in a saute pan add the remaining tablespoon of olive oil.  Toss in shallots, garlic and almonds.  Saute until they begin to brown; add arugula, salt and pepper and toss until heated.  Remove from heat and immediately add to cooked quinoa.  Mix together.  Spoon mixture into grilled mushroom caps.  Serve immediately.

Nutrition Information (per serving): Calories: 400, Total Fat: 24 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 287 mg, Carbohydrates: 38 g, Dietary Fiber: 6 g, Sugars: 3 g, Protein: 12 g

Enjoy eating simply,


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