Spinach Stuffed Portobello Mushrooms with Avocado
Description
A colorful blend of sun-dried tomatoes, red bell pepper, and spinach is quickly cooked before being spooned atop a large baked portobello mushroom. Avocado pieces and Parmesan cheese are added just before serving.
Ingredients
•
6 sun-dried tomatoes
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4 large portobello mushrooms, stems reserved and gills removed
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extra-virgin olive oil, or as needed
•
1 tablespoon chopped fresh oregano
•
sea salt to taste
•
ground black pepper to taste
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1 large red bell pepper, cut into 1-inch pieces
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2 cloves garlic, coarsely chopped
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1 tablespoon extra-virgin olive oil
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2 (10 ounce) bags fresh spinach leaves
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3 large avocados - peeled, pitted, and diced
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1/4 cup grated Parmesan cheese
Directions
1
Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Line a baking sheet with parchment paper.
4
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.
5
Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
6
Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7
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.
8
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.
9
Spoon spinach mixture over baked mushroom caps.
10
Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.