Avocado Stuffed Portobello Mushrooms Recipes

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).

Provided by tamiru

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Spinach Stuffed Portobello Mushrooms with Avocado image

Steps:

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.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 43.8 g, Fiber 20.4 g, Protein 14 g, SaturatedFat 7 g, Sodium 363.5 mg, Sugar 6.8 g

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) bags fresh spinach leaves
3 large avocados - peeled, pitted, and diced
¼ cup grated Parmesan cheese

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QUINOA & VEGETABLE STUFFED PORTOBELLO MUSHROOMS

Web Aug 23, 2017 Healthy Versatile BBQ-friendly & SO delicious This would make the perfect plant-based entrée for dinner parties and BBQs! I think …
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Category Entree
Calories 305 per serving

Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
If you don't have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add avocado oil or coconut oil or water (1 tsp as original recipe is written) and rinsed and drained quinoa (1/2 cup as original recipe is written). Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt (amounts as original recipe is written // adjust if altering batch size).
Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
In the meantime, add mushrooms to a shallow baking or serving dish and season with oil (or water or vegetable broth), balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Flip/toss to combine and set aside to let marinate.

Avocado Stuffed Portobello Mushrooms Recipes

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).

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