Avocado and Egg Stuffed Portobello Mushrooms Recipe

Introduction

Avocado and Egg Stuffed Portobello Mushrooms combine creamy avocado and perfectly baked eggs inside meaty mushroom caps for a delicious and nutritious meal. This easy dish is perfect for breakfast, brunch, or a light dinner, offering a satisfying blend of flavors and textures.

Ingredients

• 4 large portobello mushrooms
• 2 ripe avocados
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Crushed red pepper flakes (optional for a spicy kick)

Instructions

1. Step 1: Clean the portobello mushrooms by wiping the caps with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon. Set the mushrooms aside.
2. Step 2: Halve and pit the avocados. Scoop the flesh into a bowl and mash it with a fork until chunky. Mix in minced garlic, salt, pepper, and crushed red pepper flakes if using.
3. Step 3: Toss halved cherry tomatoes with a drizzle of olive oil, salt, and pepper in a small bowl. Set aside.
4. Step 4: Preheat the oven to 375°F (190°C). Place mushrooms on a baking sheet lined with parchment paper or lightly greased. Trim edges if needed so they sit flat.
5. Step 5: Fill each mushroom cap with a generous spoonful of the avocado mixture, leaving space in the center for the egg.
6. Step 6: Crack an egg into a small bowl, then carefully pour it into the center of each stuffed mushroom. Repeat for all mushrooms.
7. Step 7: Bake in the oven for 15–20 minutes. Check at 15 minutes for runny yolks, or bake longer until eggs are fully set if preferred.
8. Step 8: About 5 minutes before the mushrooms are done, scatter the cherry tomatoes around them on the baking sheet to roast briefly.
9. Step 9: Remove from oven and let cool slightly. Garnish with chopped parsley or cilantro before serving.

Tips & Variations

• For extra flavor, sprinkle some grated cheese over the avocado mixture before adding the egg.
• You can substitute cherry tomatoes with diced bell peppers or spinach for variation.
• Use lime juice in the avocado mixture to prevent browning and add a fresh zing.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

To make it vegan, omit the eggs and consider adding chickpeas or tofu crumble as a protein alternative. You can also add vegan cheese or nutritional yeast for flavor.

How do I know when the eggs are perfectly cooked?

Bake for about 15 minutes for runny yolks and 20 minutes for fully set eggs. Ovens vary, so keep an eye as they bake and adjust the time to your preference.

Avocado and Egg Stuffed Portobello Mushrooms Recipe

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★★★★★

4.7 from 150 reviews

These Avocado and Egg Stuffed Portobello Mushrooms combine creamy mashed avocado, fresh eggs, and juicy cherry tomatoes baked in large portobello mushroom caps. This nutritious and flavorful dish makes a perfect savory breakfast, brunch, or light dinner option that is both satisfying and visually appealing.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Mushrooms

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Avocado Filling

• 2 ripe avocados
• 2 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for a spicy kick)

Additional Ingredients

• 4 large eggs
• 1 cup cherry tomatoes, halved
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. Preparing the Portobello Mushrooms: Start by gently cleaning the portobello mushrooms with a damp paper towel, removing any dirt without rinsing them under water to avoid sogginess. Remove the stems and scrape out the gills with a spoon to make room for stuffing and reduce bitterness. Set aside.
2. Preparing the Avocado Filling: Halve, pit, and scoop the avocados into a bowl. Mash with a fork to a chunky consistency, then mix in minced garlic, salt, pepper, and crushed red pepper flakes if using, until well combined.
3. Prepping the Cherry Tomatoes: Halve the cherry tomatoes and toss them with a drizzle of olive oil, salt, and pepper in a small bowl. Set aside for later roasting.
4. Assembling the Stuffed Mushrooms: Preheat the oven to 375°F (190°C). Place the cleaned mushrooms on a parchment-lined or lightly oiled baking sheet. If needed, trim mushroom edges so they sit flat. Spoon a generous amount of the avocado mixture into each mushroom cap, leaving space in the center for an egg.
5. Adding the Egg: Crack each egg carefully into a small bowl to keep the yolk intact, then pour it into the center of each stuffed mushroom. Repeat for all mushrooms.
6. Baking: Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes. For runny yolks, bake 15 minutes; for fully set yolks, bake 20 minutes or until egg whites are firm.
7. Adding the Cherry Tomatoes: Five minutes before the mushrooms are done, scatter the prepared cherry tomatoes around them on the baking sheet. This short roasting enhances their sweetness and flavor.
8. Garnishing and Serving: Remove the baking sheet from the oven and let mushrooms cool for a few minutes. Garnish with fresh chopped parsley or cilantro for added color and freshness. Serve as is or with a simple side salad for a complete meal.

Notes

• Do not rinse mushrooms under water to avoid sogginess; clean gently with a damp cloth.
• Removing mushroom gills decreases bitter taste and creates extra space for stuffing.
• Adjust baking time depending on your preferred egg yolk consistency.
• Crushed red pepper flakes can be omitted for a milder taste.
• Fresh herbs add a nice touch of freshness but are optional.
• Serve immediately for best flavor and texture.

Keywords: Avocado, Egg, Portobello Mushrooms, Stuffed Mushrooms, Baked Eggs, Vegetarian Breakfast, Healthy Recipe, Brunch