Spinach Stuffed Portobello Mushrooms with Avocado

Step 1
Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.

Step 2
Preheat oven to 400 degrees F (200 degrees C).

Step 3
Line a baking sheet with parchment paper.

Step 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.

Step 5
Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.

Step 6
Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.

Step 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.

Step 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.

Step 9
Spoon spinach mixture over baked mushroom caps.

Step 10
Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.