Avocado and Egg Stuffed Portobello Mushrooms Recipe
This Avocado and Egg Stuffed Portobello Mushrooms recipe offers a delicious and nutritious blend of creamy avocado, baked eggs, and roasted portobello mushrooms, complemented by juicy cherry tomatoes. Perfect for a wholesome breakfast, brunch, or light dinner, this dish provides a savory, satisfying meal with fresh herbs and subtle spices for an added flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Portobello Mushrooms
- 4 large portobello mushrooms
Avocado Filling
- 2 ripe avocados
- 2 cloves garlic, minced
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for a spicy kick)
Eggs
- 4 large eggs
Cherry Tomatoes
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Fresh parsley or cilantro (optional)
Instructions
- Preparing the Portobello Mushrooms: Gently clean the portobello mushrooms with a damp paper towel to remove any dirt without rinsing under water. Remove the stems and carefully scoop out the gills using a spoon. Set the cleaned mushrooms aside.
- Preparing the Avocado Filling: Halve and pit the avocados, then scoop the flesh into a bowl. Mash with a fork until chunky. Mix in minced garlic, salt, pepper, and crushed red pepper flakes if using, until well combined.
- Prepping the Cherry Tomatoes: Halve the cherry tomatoes and toss them in a small bowl with olive oil, salt, and pepper. Set aside for later use.
- Assembling the Stuffed Mushrooms: Preheat the oven to 375°F (190°C). Place the mushrooms on a baking sheet lined with parchment or lightly greased. Spread a generous spoonful of the avocado mixture inside each mushroom cap, leaving space in the center for the egg.
- Adding the Egg: Crack one egg into a small bowl to avoid breaking the yolk, then carefully pour it into the center of each avocado-stuffed mushroom. Repeat for all mushrooms.
- Baking: Place the baking sheet in the oven and bake for 15–20 minutes. Check at 15 minutes for runny yolks or continue to 20 minutes for fully set yolks and firm whites.
- Adding the Cherry Tomatoes: Five minutes before the mushrooms finish baking, scatter the prepared cherry tomatoes around the mushrooms on the baking sheet to roast briefly and enhance their sweetness.
- Garnishing and Serving: Remove the baking sheet from the oven and let the mushrooms cool for a few minutes. Garnish with chopped fresh parsley or cilantro if desired, then transfer to a serving plate. Serve alone or with a side salad for a complete meal.
Notes
- Do not rinse mushrooms under water to prevent sogginess; use a damp cloth instead.
- Removing the gills reduces bitterness and creates more space for the filling.
- Adjust baking time depending on egg yolk preference.
- Optional crushed red pepper flakes add a subtle heat, perfect for those who like spice.
- Fresh herbs like parsley or cilantro add color and brightness but can be omitted if unavailable.
- Serve with a fresh side salad to make it a more filling meal.
Keywords: Avocado, Egg, Portobello Mushrooms, Stuffed Mushrooms, Baked Eggs, Healthy Breakfast, Vegetarian Meal
