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Spinach Stuffed Portobello Mushrooms with Avocado

Spinach Stuffed Portobello Mushrooms with Avocado

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    50 m
tamiru

tamiru

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).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
  2. Preheat 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; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
  5. Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
  6. Place 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 sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
  8. 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.
  9. Spoon spinach mixture over baked mushroom caps.
  10. Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
  11. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mermaid62
10

Mermaid62

4/9/2012

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 out 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
5

Cook and a half

4/12/2012

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, tomato 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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