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