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Spinach Stuffed Portobello Mushrooms with Avocado
Spinach Stuffed Portobello Mushrooms with Avocado
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Sautéed sun-dried tomatoes, red bell pepper, and spinach served on a roasted portobello mushroom. Topped with avocado and Parmesan.
Ingredients:
  • 6 sun-dried tomatoes
  • 4 large portobello mushrooms, stems reserved and gills removed
  • extra-virgin olive oil, or as needed
  • 1 tablespoon chopped fresh oregano
  • sea salt to taste
  • ground black pepper to taste
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 (10 ounce) bags fresh spinach leaves
  • 3 large avocados - peeled, pitted, and diced
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Submerge sun-dried tomatoes in a bowl of hot water, allowing them to soften for about 20 minutes. Drain excess water.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Prepare a baking sheet by lining it with parchment paper.
  • Drizzle 2 tablespoons of olive oil over the portobello mushroom caps, ensuring each one is coated; then place them gill sides up on the baking sheet. Sprinkle with oregano, sea salt, and black pepper to season.
  • Roast mushrooms in the preheated oven until tender, for about 8 to 10 minutes.
  • Add the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves to a food processor; pulse until finely diced.
  • In a large skillet over medium-high heat, sizzle the sun-dried tomato mixture in 1 tablespoon of olive oil until aromatic, approximately 2 minutes.
  • Add fresh spinach to the sizzling skillet, cover, and simmer over medium-low heat until the spinach wilts, approximately 3 minutes. Stir occasionally. Drain any excess liquid from the skillet.
  • Top the baked mushroom caps with the spinach mixture using a spoon.
  • Top stuffed mushrooms with diced avocado and a generous sprinkle of Parmesan cheese before serving.

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