Spinach Stuffed Portobello Mushrooms with Avocado

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).

Step: 1

Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.

Step: 2

Preheat oven to 400 degrees F (200 degrees C).

Step: 3

Line a baking sheet with parchment paper.

Step: 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.

Step: 5

Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.

Step: 6

Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.

Step: 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.

Step: 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.

Step: 9

Spoon spinach mixture over baked mushroom caps.

Step: 10

Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

Per Serving: 539 calories; protein 14g; carbohydrates 34.1g; fat 43.8g; cholesterol 3.6mg; sodium 363.5mg.

Tasty and easy , these snack work for any crowd or occasion . When throwing a Friendly gathering , big or small , you should don’t forget the delicious snacks . We’ve gathered of our best appetizer recipes that are sure to suprrise your guests. From lips to spreads and everything in between, you’re sure to find the perfect snacks for any occasion .

For your holiday party, be sure to try the Cranberry roll of balls . If you’re cracked for time, the speedy Classic Cheese Tray is your go-to .