Ingredients

• 6 sun-dried tomatoes
• 4 large portobello mushrooms , stems reserved and gills removed
• extra-virgin olive oil , or as needed
• 1 tablespoon chopped fresh oregano
• sea salt to taste
• ground black pepper to taste
• 1 large red bell pepper , cut into 1-inch pieces
• 2 cloves garlic , coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 2 , 10 ounce
• 3 large avocados - peeled , pitted, and diced
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a baking sheet with parchment paper.
4. 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. 5 Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
6. 6 Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7. 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. 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. 9 Spoon spinach mixture over baked mushroom caps.
10. 10 Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

Nutrition per serving