Spinach Stuffed Portobello Mushrooms with Avocado

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
• 0.25 cup grated Parmesan cheese

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