Spinach Avocado Stuffed Portobello

Hello, hello!  I realize it has been quite some time since I have posted my recipes, but I am back now!  I went through a bit of a cooking rut this summer and began to make quick and easy dishes due to exhaustion AKA I was lazy.  Then August rolled around and I started to make my own jewelry, which has been taking up the majority of my free time, along with training for races, vacations, etc. You can check out my jewelry line on the right side bar under the label “Green End.”  This will take you directly to my Etsy shop!
Back to the recipes…this little recipe was so delicious and so rich that you did not need more than one stuffed mushroom.  I did not add walnuts (allergies) or nutritional yeast (could not find it in the grocery store) from the original recipe and I added a little more spinach.  Not only are these delicious, they are beautiful in color, too!
Spinach Avocado Stuffed Portobellos.
Adapted from Vegan Yumminess

2 Portobello mushrooms
2 tablespoons extra virgin olive oil (divided)
2 cups fresh baby spinach
1 clove garlic
1 ripe avocado
1 tablespoon lemon juice
Sea salt

Salt & pepper to taste
Handful of sliced almonds (for garnish)

Preheat your oven to 450 degrees Fahrenheit.  Wash mushrooms if they have not been prewashed and remove stems.
Line a baking sheet with foil.  Brush mushroom caps with olive oil and sprinkle both sides with sea salt and pepper.  Place mushrooms on the baking sheet, cap side down (gills facing up). Place into the oven and bake for 11-12 minutes.
Meanwhile, time to get started on the filling.  Combine spinach, garlic, and lemon juice in a food processor.  Blend until chunky, but smooth.  Remove avocado pit, slice and add to food processor.  Blend, again, until slightly chunky.  Add salt to taste. 
Remove mushrooms from the oven, pour water out from the gills, and fill caps with the spinach avocado mixture.  Place back in the oven for 3 more minutes.  Top with sliced almonds once finished baking and eat up!