Avocado 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
Scale
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
