Spinach Stuffed Portobello Mushrooms With Avocado
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
56
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tbsp
Oregano (chopped fresh)2 cloves
Garlic (coarsely chopped)1 cup
Grated Parmesan CheeseDirections:
1
Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes
2
Drain
3
Preheat oven to 400 degrees F (200 degrees C)
4
Line a baking sheet with parchment paper
5
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
6
Season mushrooms with oregano, sea salt, and black pepper
7
Bake mushrooms in the preheated oven until tender, 8 to 10 minutes
8
Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped
9
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
10
Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes
11
Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally
12
Drain excess liquid from skillet
13
Spoon spinach mixture over baked mushroom caps
14
Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve