Portobello Caps Stuffed with Spinach and Avocado

Name: Portobello Caps Stuffed with Spinach and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian, American
Ingredients: 3 whole Avocado Chunks; 0.5 tsp Black Pepper; 2 tbsp Extra-Virgin Olive Oil; 1 tbsp Fresh Oregano; 2 whole Garlic; 0.25 cup Grated Parmesan Cheese; 4 whole Portobello Mushrooms; 1 whole Red Bell Pepper; 0.5 tsp Sea Salt; 20 oz Spinach; 6 whole Sun-Dried Tomato

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹American Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Portobello Caps Stuffed with Spinach and Avocado pairs juicy roasted mushrooms with a rich, garlicky spinach filling studded with sun-dried tomatoes and sweet red pepper. Cool, buttery avocado and a light Parmesan finish add contrast and depth in every bite. Serve it as a vibrant vegetarian main for dinner or a hearty appetizer when you want something fresh yet satisfying.

Prep15 mins
Cook15 mins
Serves4
DifficultyMedium

1

Soak the sun-dried tomatoes in a bowl of hot water until they soften, about 20 minutes, then drain.
2

Preheat the oven to 400 degrees F (200 degrees C).
3

Line a baking sheet with parchment paper.
4

Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; place the mushrooms gill side up on the prepared baking sheet. Season the mushrooms with oregano, sea salt, and black pepper.
5

Bake the mushrooms in the preheated oven until tender, 8 to 10 minutes.
6

Put the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir the sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
8

Stir the spinach into the skillet; cover, reduce the heat to medium-low, and cook until the spinach is wilted, about 3 minutes more, stirring occasionally. Drain any excess liquid from the skillet.
9

Spoon the spinach mixture over the baked mushroom caps.
10

Divide the diced avocado over the stuffed mushrooms and sprinkle with Parmesan cheese to serve.