Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Spinach Stuffed Portobello Mushrooms with Avocado

4

50 min

Spinach Stuffed Portobello Mushrooms with Avocado

Spinach Stuffed Portobello Mushrooms with Avocado Photo 1

Time

50 min

Serving

4 persons

Calories

539

Rating

4.00★ (10)

Cuisine

Italian
Author: Victoria Buriak
These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley).

Ingredients

  • sun-dried tomatoes: 6 piece
  • portobello mushrooms, stems reserved and gills removed: 4 piece
  • extra-virgin olive oil: (or as needed)
  • fresh oregano: 1 Tbsp (chopped)
  • sea salt: (to taste)
  • ground black pepper: (to taste)
  • red bell pepper: 1 piece (cut into 1-inch pieces)
  • garlic: 2 clove (chopped)
  • extra-virgin olive oil: 1 Tbsp
  • bags fresh spinach leaves: 2 piece (10 ounce)
  • avocados - peeled, pitted, and: 3 piece (diced)
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

Spinach Stuffed Portobello Mushrooms with Avocado Photo 21
Spinach Stuffed Portobello Mushrooms with Avocado Photo 32
Spinach Stuffed Portobello Mushrooms with Avocado Photo 43
Spinach Stuffed Portobello Mushrooms with Avocado Photo 54
Spinach Stuffed Portobello Mushrooms with Avocado Photo 65
Spinach Stuffed Portobello Mushrooms with Avocado Photo 76
Spinach Stuffed Portobello Mushrooms with Avocado Photo 87
Spinach Stuffed Portobello Mushrooms with Avocado Photo 98
Spinach Stuffed Portobello Mushrooms with Avocado Photo 109
Spinach Stuffed Portobello Mushrooms with Avocado Photo 1110
  1. Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 2
  2. Preheat oven to 400 degrees F (200 degrees C).
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 3
  3. Line a baking sheet with parchment paper.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 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.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 5
  5. Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 6
  6. Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 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.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 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.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 9
  9. Spoon spinach mixture over baked mushroom caps.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 10
  10. Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
    Spinach Stuffed Portobello Mushrooms with Avocado Photo 11

How did you like this article?

You may also like