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Spinach Stuffed Portobello Mushrooms with Avocado

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Spinach Stuffed Portobello Mushrooms with Avocado

Spinach Stuffed Portobello Mushrooms with Avocado

Spinach Stuffed Portobello Mushrooms with Avocado might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 12g of protein, 42g of fat, and a total of 494 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up sea salt, spinach leaves, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

1
Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes.
Ingredients you will need
Sun Dried TomatoesSun Dried Tomatoes
WaterWater
Equipment you will use
BowlBowl
2
Drain.
3
Preheat oven to 400 degrees F (200 degrees C).
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OvenOven
4
Line a baking sheet with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
5
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.
Ingredients you will need
Portobello MushroomsPortobello Mushrooms
Black PepperBlack Pepper
MushroomsMushrooms
Olive OilOlive Oil
Sea SaltSea Salt
OreganoOregano
Dry Seasoning RubDry Seasoning Rub
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Baking SheetBaking Sheet
6
Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
Ingredients you will need
MushroomsMushrooms
Equipment you will use
OvenOven
7
Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
Ingredients you will need
Sun Dried TomatoesSun Dried Tomatoes
Red PepperRed Pepper
Whole Garlic ClovesWhole Garlic Cloves
MushroomsMushrooms
Equipment you will use
Food ProcessorFood Processor
8
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.
Ingredients you will need
Sun Dried TomatoesSun Dried Tomatoes
Olive OilOlive Oil
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
9
Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally.
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SpinachSpinach
Equipment you will use
Frying PanFrying Pan
10
Drain excess liquid from skillet.
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Frying PanFrying Pan
11
Spoon spinach mixture over baked mushroom caps.
Ingredients you will need
MushroomsMushrooms
SpinachSpinach
12
Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.
Ingredients you will need
ParmesanParmesan
MushroomsMushrooms
AvocadoAvocado
DifficultyHard
Ready In50 m.
Servings4
Health Score100
Gluten FreeVery Healthy
DietsGluten FreePrimal
Dish TypesSide Dish
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