Rating: 4.2 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.

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  • 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.

Cook's Note:

For sandwiches: Spoon spinach mixture over mushroom caps and top with avocado and sliced provolone cheese. Put between 2 slices of toasted sourdough bread spread lightly with Dijon mustard.

Nutrition Facts

539 calories; protein 14g; carbohydrates 34.1g; fat 43.8g; cholesterol 3.6mg; sodium 363.5mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
04/09/2012
I loosely followed the recipe as I only needed 2 servings. I added a chopped yellow squash and a chopped zucchini for more veggies. I used low fat basil-tomato instead of Parmesan cheese--it came out beautifully! We loved it! Very tasty filling and low cal/fat. Will definitely make it again. Note: the veggie filling would also make a wonderful omelet. Read More
(11)

Most helpful critical review

Rating: 2 stars
04/12/2012
Made this for the family as we are trying to have a meatless meal introduced into our diet. Unfortunately none of my family enjoyed this. There was a definite lack in cohesive flavor. The spinach tomato etc completely turned out to not be a flavorful combination. The Portobella taste was lost to the funky taste and texture of the filling. Unfortunately will not be trying again. Also the avocado did nothing to help the taste. Sorry for the not so great review. Thank you for the recipe. Read More
(6)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/09/2012
I loosely followed the recipe as I only needed 2 servings. I added a chopped yellow squash and a chopped zucchini for more veggies. I used low fat basil-tomato instead of Parmesan cheese--it came out beautifully! We loved it! Very tasty filling and low cal/fat. Will definitely make it again. Note: the veggie filling would also make a wonderful omelet. Read More
(11)
Rating: 2 stars
04/12/2012
Made this for the family as we are trying to have a meatless meal introduced into our diet. Unfortunately none of my family enjoyed this. There was a definite lack in cohesive flavor. The spinach tomato etc completely turned out to not be a flavorful combination. The Portobella taste was lost to the funky taste and texture of the filling. Unfortunately will not be trying again. Also the avocado did nothing to help the taste. Sorry for the not so great review. Thank you for the recipe. Read More
(6)
Rating: 5 stars
10/07/2014
Add a little goat cheese in the spinach mixture for a tasty protein replacement meal. Read More
(3)
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Rating: 4 stars
05/08/2020
Substituted with canned sun- dried tomatoes and canned red bell peppers, served over jasmine rice... yum! Read More
Rating: 5 stars
11/24/2020
We loved it! I did make some changes to the recipe. I used fresh Campari tomatoes instead of sun-dried and added a little bit of green onion. I cooked the mushrooms separately then added the stuffing and topped it with cheese and put it back in the oven for 3-4 minutes just to melt the cheese. I made a side of homemade guacamole. It was delicious and everyone loved it. Read More
Rating: 5 stars
11/30/2014
We love this recipe!! I usually serve it over white rice and sometimes use guacamole instead of just plane avacado on the top for extra flavor. Surprisingly tasty for such diverse ingredients! Read More
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Rating: 4 stars
02/14/2019
I followed the recipe mostly and we found it good but not great. I added the filling and cheese before baking the mushrooms. This got everything to the same temperature and let the cheese brown a bit. As for the filling it needs an acid perhaps either red balsamic vinegar or red wine. Read More