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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/avocado-and-egg-stuffed-portobello-mushrooms-recipe/