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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.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking