- Yield: 4 or 8 servings
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Spinach-and SlimCado-stuffed Portobello mushrooms
Hot or cold, Portobello mushrooms make a tasty "plate" on which to enjoy a tropical salad topping. Easy to enjoy by the handful, even if you slice the finished product into quarters.
Ingredients
- non-fat cooking spray
- 4 large Portobello mushrooms, stems and gills removed (reserve stems) 2 tbsp olive oil
- 1 SlimCado avocado
- 1 tbsp fresh oregano, chopped
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1 lime
- 1 medium tomato, chopped
- 1/4 cup red bell pepper, chopped
- 1 tbsp olive oil
- 1 cup fresh spinach leaves
Instructions
Cut a SlimCado avocado in half lengthwise. Discard the seed and scoop out the flesh into a large bowl. Mash until relatively smooth. Add the oregano, salt, pepper, garlic and juice of 1 lime. Optionally, chop the mushroom stems and add to the bowl. Toss to combine. Put aside.
- If heating:
- Preheat oven to 350°F.
- Spray a baking sheet with cooking spray.
- Gently rub a couple of drops of oil onto the backs of the Portobello mushrooms.
- Arrange the mushrooms top-down on the baking sheet.
- Add the spinach to the mushrooms.
- Aesthetic tip: Don't let the spinach extend beyond the mushroom cap. Although spinach helps make the dish, it doesn't look great cooked.
- Top with the tomato pieces, then the SlimCado, then the red pepper pieces.
- Bake 8 minutes. Leave whole or cut into quarters. Serve immediately.
- If enjoying cold:
- Gently rub a couple of drops of oil onto the backs of the Portobello mushrooms.
- Add the spinach to the insides of the mushroom caps.
- Top with the tomato pieces, then the SlimCado, then the red pepper pieces.
- Leave whole or cut into quarters. Serve immediately.