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Portobello Mushrooms Stuffed with Quinoa Salad

Either for lunch or dinner, try this perfect spring recipe! With its quinoa salad, pine nuts, and feta cheese, it’s absolutely delicious. You can also use vegetable broth if you want to make a vegetarian recipe.

2 servings


250 ml (1 cup) low sodium chicken broth
125 ml (1/2 cup) dry quinoa
400 g (4 large) portobello mushrooms
5 ml (1 teaspoon) olive oil
30 ml (2 tablespoons) pine nuts
175 g (1 large) red bell pepper, cut into small dices
80 ml (1/3 cup) light feta cheese, crumbled
500 ml (2 cups) mesclun lettuce
Salt and pepper, to taste

Fat-free orange-flavoured balsamic vinegar dressing

30 ml (2 tablespoons) orange juice
15 ml (1 tablespoon) balsamic vinegar
7.5 ml (1/2 tablespoon) Dijon mustard
7.5 ml (1/2 tablespoon) honey
Salt and pepper, to taste


  1. In a saucepan, bring the chicken broth to a boil. Cook the quinoa according to indications. Cool down, and set aside.
  2. In a pan, cook the mushrooms in olive oil over medium heat for 6 minutes on each side. Add salt and pepper. Let cool down, and set aside. Add the pine nuts into the pan and cook over medium heat for 2 minutes while stirring regularly to sear the nuts. Set aside.
  3. In a small bowl, mix all the ingredients for the dressing. Set aside.
  4. Once the quinoa has cooled down, add the pine nuts, red bell pepper, feta cheese, and 3 tablespoons of dressing. Add salt and pepper, and mix thoroughly.
  5. Garnish each mushroom with ¼ of the quinoa salad.
  6. In a small bowl, mix the mesclun lettuce with the remaining dressing (1 tablespoon).
  7. Serve your Portobello mushrooms with mesclun salad.

Each serving of this recipe contains:
424 calories / 54 g carbs / 24 g protein / 19 g fat / 9 g fibre

1 ½ starch /  ½ meat and alternatives /  4 vegetables /  ½ sugar /  1 fat

Bon appétit!

By Sophie Blais

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Portobello Mushrooms Stuffed with Quinoa Salad is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © I'm taking charge 2015

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