Spinach Stuffed Portobello Mushrooms with Avocado

Name: Spinach Stuffed Portobello Mushrooms with Avocado
Total time: 50
Yield: 4
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

Recipe by tamiru from allrecipes.com

Dinner,Appetizer 50 Mins.

Ingredients

4 servings

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6 sun-dried tomatoes
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4 large portobello mushrooms, stems reserved and gills removed
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extra-virgin olive oil, or as needed
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1 tablespoon chopped fresh oregano
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sea salt to taste
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ground black pepper to taste

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1 large red bell pepper, cut into 1-inch pieces
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2 cloves garlic, coarsely chopped
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1 tablespoon extra-virgin olive oil
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2 (10 ounce) bags fresh spinach leaves
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3 large avocados - peeled, pitted, and diced
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¼ cup grated Parmesan cheese

Instructions

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.