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Ingredients
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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
Directions
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Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
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Preheat oven to 400 degrees F (200 degrees C).
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Line a baking sheet with parchment paper.
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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.
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Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
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Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
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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.
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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.
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Spoon spinach mixture over baked mushroom caps.
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Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
Cook's Note:
For sandwiches: Spoon spinach mixture over mushroom caps and top with avocado and sliced provolone cheese. Put between 2 slices of toasted sourdough bread spread lightly with Dijon mustard.
Nutrition Facts (per serving)
539 | Calories |
44g | Fat |
34g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 539 | |
% Daily Value * | |
Total Fat 44g | 56% |
Saturated Fat 7g | 35% |
Cholesterol 4mg | 1% |
Sodium 364mg | 16% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 20g | 73% |
Total Sugars 7g | |
Protein 14g | 28% |
Vitamin C 116mg | 129% |
Calcium 252mg | 19% |
Iron 7mg | 40% |
Potassium 2576mg | 55% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.