Spinach Stuffed Portobello Mushrooms with Avocado2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 50 min
“These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley).” - by tamiru
Original recipe yields 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.
Amount Per Serving (4 total)
- 539 cal
- 43.8 g
- 34.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I loosely followed the recipe as I only needed 2 servings. I added a chopped yellow squash and a chopped zucchini for more veggies. I used low fat basil-tomato instead of Parmesan cheese--it came ou..." See moret beautifully! We loved it! Very tasty, filling and low cal/fat. Will definitely make it again. Note: the veggie filling would also make a wonderful omelet."
Cook and a half
"Made this for the family as we are trying to have a meatless meal introduced into our diet. Unfortunately none of my family enjoyed this. There was a definite lack in cohesive flavor. The spinach, to..." See moremato etc completely turned out to not be a flavorful combination. The Portobella taste was lost to the funky taste and texture of the filling. Unfortunately will not be trying again. * Also, the avocado did nothing to help the taste. Sorry for the not so great review. Thank you for the recipe."
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