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Avocado and Egg Stuffed Portobello Mushrooms

Avocado and Egg Stuffed Portobello Mushrooms for a Wholesome Meal

Avocado and Egg Stuffed Portobello Mushrooms are a satisfying dish packed with healthy fats and high-quality protein, perfect for any meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 mushrooms
Course: Breakfast
Cuisine: Vegetarian
Calories: 300

Ingredients
  

For the Base
  • 2 large Portobello Mushrooms Choose firm, evenly colored caps.
For the Filling
  • 2 medium Avocados Look for ripe avocados.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 teaspoon Red Pepper Flakes Optional; adjust to spice preference.
For the Topping
  • 1 cup Cherry Tomatoes Halved.
  • 2 large Eggs Use fresh eggs.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Parchment paper
  • spoon

Method
 

Step-by-Step Instructions
  1. Clean the Portobello mushrooms with a damp paper towel and remove stems and gills.
  2. Mash the avocados in a mixing bowl and add minced garlic, salt, pepper, and red pepper flakes. Mix until smooth.
  3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  4. Fill each mushroom cap with the avocado mixture, leaving space for an egg.
  5. Crack an egg into each stuffed mushroom, ensuring the yolk stays intact.
  6. Bake for 15-20 minutes until the egg whites are set and yolks are desired doneness.
  7. Add halved cherry tomatoes around the mushrooms for the last 5 minutes of baking.
  8. Remove from the oven and garnish with chopped parsley or cilantro before serving.

Nutrition

Serving: 1mushroomCalories: 300kcalCarbohydrates: 14gProtein: 10gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 186mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

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