Photo: Thought Catalog
Spinach Stuffed Portobello Mushrooms with Avocado
12 ingredients
15 min + 15 min
4 servings
openrecipes
"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)."
Estimated Nutrition (whole recipe, rough)
559
Calories
19g
Protein
44g
Fat
32g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes