Ingredients for - Spinach Stuffed Portobello Mushrooms with Avocado
How to cook deliciously - 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.
