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–+ servings
Avocado and Egg Stuffed Portobello Mushrooms

Avocado and Egg Stuffed Portobello Mushrooms: Wholesome Delight

This Avocado and Egg Stuffed Portobello Mushrooms recipe combines rich creaminess and satisfying texture, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 mushrooms
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 caps Portobello Mushrooms select fresh, firm caps for best flavor
For the Filling
  • 1 medium Avocado ensure it's ripe by checking for slight yield when pressed
  • 4 Eggs crack them separately to avoid shell mishaps
  • 2 cloves Minced Garlic
  • 1 teaspoon Salt adjust according to your taste preference
  • 1 teaspoon Pepper try adding red pepper flakes for some heat
For the Topping
  • 1 cup Cherry Tomatoes roast for an intensified flavor
  • 1 tablespoon Olive Oil drizzle over veggies before baking
  • 2 tablespoons Parsley or Cilantro for garnish

Equipment

  • Baking Sheet
  • Parchment Paper
  • Medium bowl
  • Small bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. Clean the portobello mushrooms with a damp paper towel, remove stems, and scrape out the gills.
  3. In a medium bowl, mash ripe avocados with minced garlic, salt, and pepper until chunky.
  4. Halve cherry tomatoes and mix them in a small bowl with olive oil, salt, and pepper.
  5. Place cleaned portobello caps on baking sheet, fill with avocado mixture, and crack an egg in the center.
  6. Bake in the preheated oven for 15 to 20 minutes, checking for desired egg yolk doneness.
  7. Add the marinated cherry tomatoes around the mushrooms for the last 5 minutes of baking.
  8. Garnish with fresh parsley or cilantro after removing from the oven.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 12gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 186mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. For freezing, it's best to freeze unbaked mushrooms without the egg.

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