Spinach Stuffed Portobello Mushrooms With Avocado Recipe

Name: Spinach Stuffed Portobello Mushrooms With Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup grated Parmesan cheese

Servings: persons

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

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.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Spinach Stuffed Portobello Mushrooms With Avocado falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Stuffed Portobello Mushrooms With Avocado

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