Spinach and Avocado Stuffed Portobello Mushrooms: A Delicious Vegetarian Meal

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
• 0.25 cup grated Parmesan cheese

Instructions

1. Soak the sun-dried tomatoes in a bowl filled with hot water until they soften, approximately 20 minutes. Then, drain them thoroughly.
2. Preheat your oven to 400 degrees F (200 degrees C).
3. Line a baking sheet with parchment paper to prevent sticking.
4. Rub the portobello mushroom caps with 2 tablespoons of olive oil, or as needed, ensuring they are well-coated. Arrange the mushrooms gill sides up on the prepared baking sheet. Season generously with oregano, sea salt, and freshly ground black pepper.
5. Bake the seasoned mushrooms in the preheated oven until they become tender, usually around 8 to 10 minutes.
6. Combine the mushroom stems, softened sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor. Pulse until the mixture is finely chopped.
7. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook and stir the sun-dried tomato mixture in the hot oil until it releases its fragrant aroma, about 2 minutes.
8. Add the spinach to the skillet. Cover, reduce the heat to medium-low, and cook until the spinach wilts, approximately 3 minutes more, stirring occasionally. Drain any excess liquid from the skillet.
9. Spoon the flavorful spinach mixture generously over the baked mushroom caps.
10. Top the stuffed mushrooms with diced avocado and sprinkle with Parmesan cheese. Serve immediately and enjoy!

Nutrition

• Calories: 539 kcal
• Fat Content: 44 g
• Fiber Content: 20 g
• Sugar Content: 7 g
• Sodium Content: 364 mg
• Protein Content: 14 g
• Cholesterol Content: 4 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g