Avocado and Egg Stuffed Portobello Mushrooms Recipe
Introduction
Avocado and egg stuffed Portobello mushrooms make a delicious and nutritious breakfast or light meal. This simple recipe combines creamy avocado, baked eggs, and meaty mushrooms for a satisfying dish that’s easy to prepare.
Ingredients
- 4 large Portobello mushrooms, stems removed
- 4 large eggs
- 1 ripe avocado, peeled and sliced
- Salt and pepper, to taste
- Optional: olive oil for brushing
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Clean the mushrooms and gently remove their stems. If desired, brush the mushroom caps lightly with olive oil.
- Step 2: Place the mushrooms on a baking sheet, gill side up. Carefully crack one egg into each mushroom cap.
- Step 3: Season the eggs and mushrooms with salt and pepper. Bake for 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Step 4: Remove the mushrooms from the oven and top each with slices of avocado. Serve immediately while warm.
Tips & Variations
- For extra flavor, sprinkle chopped fresh herbs like parsley or chives on top before serving.
- You can add a sprinkle of cheese, such as feta or parmesan, before baking for a richer taste.
- If you prefer a firmer yolk, bake the mushrooms slightly longer, checking frequently to avoid overcooking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave, but note that eggs may become firmer upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms for this recipe?
Yes, you can try using large cremini or shiitake mushrooms, but Portobellos work best because of their size and sturdy texture.
Can I prepare this recipe ahead of time?
It’s best served fresh to enjoy the texture of the mushrooms and the creamy avocado. If needed, you can prepare the mushrooms and bake the eggs just before serving, then add avocado at the last minute.
PrintAvocado and Egg Stuffed Portobello Mushrooms Recipe
A simple and nutritious recipe featuring large Portobello mushrooms stuffed with baked eggs and topped with creamy avocado, perfect for a wholesome breakfast or light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Mushroom and Egg Filling
- 4 large Portobello mushrooms, stems removed
- 4 large eggs
- Salt, to taste
- Black pepper, to taste
Avocado Topping
- 1 ripe avocado, peeled, pitted and sliced
- Optional: pinch of chili flakes or paprika for garnish
Instructions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by wiping them gently with a damp cloth to remove any dirt and remove the stems carefully to create a well for the egg.
- Season the Mushrooms: Lightly season the inside of each mushroom cap with salt and black pepper to enhance the flavors.
- Fill with Eggs: Crack one egg into each mushroom cap, taking care not to break the yolk.
- Bake: Place the stuffed mushrooms on a baking tray lined with parchment paper or foil. Bake in the preheated oven for about 15-20 minutes or until the egg whites are set and the yolks have reached your desired doneness.
- Add Avocado Topping: Remove the mushrooms from the oven and top each with sliced avocado. Optionally, sprinkle with chili flakes or paprika for a little extra flavor and color.
- Serve: Serve immediately while warm as a nutritious breakfast or a light meal.
Notes
- You can adjust the egg baking time depending on how runny or firm you prefer the yolk.
- Use ripe avocados for a creamy, smooth topping.
- For extra flavor, drizzle a little olive oil or sprinkle fresh herbs like parsley or chives on top.
- This recipe is naturally gluten-free, vegetarian, and low-carb.
Keywords: Portobello mushrooms, baked eggs, avocado, stuffed mushrooms, healthy breakfast, low carb, gluten free, vegetarian
