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).
Ingredients
- sun-dried tomatoes: 6 piece
- portobello mushrooms, stems reserved and gills removed: 4 piece
- extra-virgin olive oil: (or as needed)
- fresh oregano: 1 Tbsp (chopped)
- sea salt: (to taste)
- ground black pepper: (to taste)
- red bell pepper: 1 piece (cut into 1-inch pieces)
- garlic: 2 clove (chopped)
- extra-virgin olive oil: 1 Tbsp
- bags fresh spinach leaves: 2 piece (10 ounce)
- avocados - peeled, pitted, and: 3 piece (diced)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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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.
