Spinach Stuffed Portobello Mushrooms with Avocado

1 . Stage

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

2 . Stage

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

3 . Stage

Line a baking sheet with parchment paper.

4 . Stage

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 . Stage

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

6 . Stage

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

7 . Stage

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 . Stage

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 . Stage

Spoon spinach mixture over baked mushroom caps.

10 . Stage

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