These savory portobello mushrooms are filled with a delicious spinach and sun-dried tomato mix, topped with creamy avocado and Parmesan cheese, making them a perfect healthy appetizer or snack.
Ingredients
1 cup sun-dried tomatoes
3 tablespoons olive oil
4 caps portobello mushrooms
1 teaspoon oregano
to taste sea salt
to taste black pepper
1 medium red bell pepper
2 garlic cloves
2 cups fresh spinach
1 medium avocado
2 tablespoons Parmesan cheese
Method
Start by hydrating sun-dried tomatoes in hot water for approximately 20 minutes, then drain them well.
Preheat your oven to 400°F (200°C) to prepare for baking.
Line a baking sheet with parchment paper to prevent sticking.
Coat the portobello mushroom caps with 2 tablespoons of olive oil, placing them gill-side up on the prepared baking sheet. Season with oregano, sea salt, and cracked black pepper.
Bake the mushrooms in the preheated oven for 8 to 10 minutes until they are tender.
In a food processor, blend the mushroom stems, soaked sun-dried tomatoes, diced red bell pepper, and garlic cloves until finely chopped.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sun-dried tomato mixture and sauté for about 2 minutes until fragrant.
Introduce the spinach to the skillet, cover, and lower the heat to medium-low, cooking for an additional 3 minutes until the spinach wilts, stirring occasionally. Drain any excess liquid.
Generously fill each baked mushroom cap with the savory spinach mixture.
Top each stuffed mushroom with diced avocado and a sprinkle of Parmesan cheese before serving.
