Spinach & Avocado Stuffed Portobellos

First of all, the spinach/avocado/Parm mix for this is so good. It could even be a fun and delicious twist on guacamole dip. But anyway, I used it to stuff some medium-sized portobello mushrooms. You could use the baby bellas and make these as an appetizer as well.

Before going back in to bake.

Portobello mushrooms, or baby bellas (depending on preference)
2 1/2 c fresh baby spinach (well packed)
2 cloves garlic
1 ripe avocado
1/4 c walnuts
1/4 c shredded Parmesan, more for topping
2 tbsp lemon juice
salt to taste
handful of sliced almonds (for garnish)

Preheat your oven to 450 degrees. Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.

Line a rimmed baking sheet with foil.  Place your mushrooms, cap side down, on your baking sheets, 
Bake mushrooms at 425 degrees for about 15 minutes or until the edges are starting to get all wrinkly. Pour water out of caps and put back on your baking sheet.

For your filling, combine your spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth. Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Now, taste it, and add salt to your preference. Spoon filling into your mushrooms. Sprinkle with Parmesan cheese, and put back in the oven about 10 more minutes. Then top with sliced almonds. Enjoy!

Original recipe found here.

We had these with some amazing chicken Will smoked, Roasted Sriracha & Bacon Brussels Sprouts, and our favorite kale salad mix.