- 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
- 1/4 cup grated Parmesan cheese
- Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
- Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
- Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
- Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
- Spoon spinach mixture over baked mushroom caps.
- Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
05/04/2018
recipepes.com
Spinach Stuffed Portobello Mushrooms with Avocado, recipe
PT15M
PT1H
5
455 calories
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