Spinach Stuffed Portobello Mushrooms with Avocado

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

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.