How to Make Spinach Stuffed Portobello Mushrooms with Avocado - A Step-by-Step Guide

Looking for a healthy and delicious vegetarian dish that's bursting with flavor? Look no further than these Spinach Stuffed Portobello Mushrooms with Avocado. This recipe is a fantastic way to incorporate more veggies into your diet while enjoying a satisfying and filling meal.

Portobello mushrooms are known for their meaty texture and rich earthy flavor, making them the perfect vessel for a savory and nutritious stuffing. In this recipe, the mushrooms are stuffed with a flavorful mix...

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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
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • 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.
  • Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
  • Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
  • 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.
  • 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.
  • Spoon spinach mixture over baked mushroom caps.
  • Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
  • Nutrition

    539 cal.

    • Total Fat: 44g
    • Saturated Fat: 7g
    • Cholesterol: 4mg
    • Sodium: 364mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 20g
    • Total Sugars: 7g
    • Protein: 14g
    • Vitamin C: 116mg
    • Calcium: 252mg
    • Iron: 7mg
    • Potassium: 2576mg