How to Make Mozzarella Stuffed Portobello Mushrooms

Spinach Stuffed Portobello Mushrooms With Avocado

When in the grocery store choosing the portobello mushrooms, pick caps that are deep enough to hold a stuffing well.

Recipe Summary 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).

Ingredients | Mozzarella Stuffed Portobello Mushrooms

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) bags fresh spinach leaves

3 large avocados - peeled, pitted, and diced

¼ cup grated Parmesan cheese

Directions

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

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

Line a baking sheet with parchment paper.

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.

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

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

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.

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.

Spoon spinach mixture over baked mushroom caps.

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

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.

Info | Mozzarella Stuffed Portobello Mushrooms

prep: 15 mins cook: 15 mins additional: 20 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Spinach Stuffed Portobello Mushrooms With Avocado

Appetizers and Snacks, Vegetable, Mushrooms, Stuffed Mushroom Recipes,