For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative. Feel free to experiment with different herbs in the spinach mixture. Fresh basil or thyme would be excellent additions. If you don't have a food processor, you can finely chop the mushroom stems, sun-dried tomatoes, and bell pepper by hand. These stuffed mushrooms are best served immediately. However, you can prepare the spinach mixture ahead of time and store it in the refrigerator until ready to use.
Spinach Stuffed Portobello Mushrooms with Avocado
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS30
Earthy portobello mushrooms, brimming with a vibrant spinach and sun-dried tomato filling, crowned with creamy avocado and a sprinkle of Parmesan. A delightful vegetarian main course or an elegant appetizer.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol4 mg
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Fiber20 g
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Protein14 g
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Saturated Fat7 g
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Sodium364 mg
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Sugar7 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak sun-dried tomatoes in a bowl of hot water until softened (approximately 20 minutes). Drain.
02
StepPreheat oven to 400 degrees F (200 degrees C).
03
StepLine a baking sheet with parchment paper.
04
StepRub 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.
05
StepBake mushrooms in the preheated oven until tender (8 to 10 minutes).
06
StepPlace the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
07
StepHeat 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 (approximately 2 minutes).
08
StepStir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted (approximately 3 minutes more), stirring occasionally. Drain excess liquid from skillet.
09
StepSpoon spinach mixture over baked mushroom caps.
10
StepDivide diced avocado atop stuffed mushrooms and sprinkle with Parmesan cheese to serve.
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Rosina Jakubowski
Jun 13, 2025I substituted the Parmesan with nutritional yeast to make it vegan. Worked great!
Christelle Oberbrunner
Apr 21, 2025My family loved these, even my kids who usually don't eat mushrooms.
Lavon Erdman
Apr 10, 2025I added a little goat cheese and it was amazing!
Rhiannon Marvin
Mar 8, 2025These were surprisingly easy to make and so delicious!
Chris Simonis
Jan 28, 2025Great recipe! I will definitely make this again.