Spinach Stuffed Portobello Mushrooms With Avocado

1. 1

   Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.

2. 2

   Preheat oven to 400 degrees F (200 degrees C).

3. 3

   Line a baking sheet with parchment paper.

4. 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. 5

   Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.

6. 6

   Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.

7. 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. 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. 9

   Spoon spinach mixture over baked mushroom caps.

10. 10

    Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

* Per serving · 4 servings · Values may vary.