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Avocado and Egg Stuffed Portobello Mushrooms Recipe

Avocado and Egg Stuffed Portobello Mushrooms Recipe
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★★★★★

4.9 from 27 reviews

Delicious and healthy Avocado and Egg Stuffed Portobello Mushrooms featuring baked portobello caps filled with creamy mashed avocado, a perfectly baked egg in the center, and roasted cherry tomatoes. This satisfying vegetarian dish is packed with flavor, easy to prepare, and makes a great option for breakfast, brunch, or a light meal.

Ingredients

Scale

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 for garnish (optional)

Instructions

  1. Preparing the Portobello Mushrooms: Gently clean the portobello mushrooms by wiping the caps with a damp paper towel to remove any dirt. Avoid rinsing with water to prevent sogginess. Remove the stems and carefully scrape out the gills with a spoon to reduce bitterness and create space for stuffing. Set aside.
  2. Preparing the Avocado Filling: Halve and pit the avocados, then scoop the flesh into a mixing bowl. Mash the avocado to a chunky texture with a fork. Add minced garlic, salt, pepper, and crushed red pepper flakes if desired. Mix well until combined.
  3. Prepping the Cherry Tomatoes: Halve the cherry tomatoes and toss them in a small bowl with olive oil, salt, and pepper. Set aside to be roasted later.
  4. Assembling the Stuffed Mushrooms: Preheat the oven to 375°F (190°C). Place the cleaned mushrooms on a baking sheet lined with parchment paper or lightly greased with olive oil. If needed, trim edges to help mushrooms sit flat. Spoon the avocado mixture evenly into each mushroom cap, leaving space in the center for the egg.
  5. Adding the Egg: Crack each egg into a small bowl separately to avoid broken yolks, then carefully pour each egg into the center of the stuffed mushrooms.
  6. Baking: Bake the mushrooms in the preheated oven for 15 to 20 minutes. For runny yolks, bake closer to 15 minutes; for fully set yolks, bake up to 20 minutes or until egg whites are firm.
  7. Adding the Cherry Tomatoes: About 5 minutes before the baking time ends, scatter the prepared cherry tomatoes around the mushrooms on the baking sheet to roast and enhance their sweetness.
  8. 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. Serve warm as a wholesome and flavorful meal, optionally alongside a fresh salad.

Notes

  • Wiping mushrooms instead of washing keeps them from becoming soggy.
  • Scraping out gills reduces bitterness and creating space for filling.
  • Adjust baking time depending on your preferred egg yolk consistency.
  • Fresh herbs add flavor and a nice color contrast.
  • Can be served as a hearty breakfast, lunch, or light dinner.
  • Optional crushed red pepper flakes add a spicy kick.
  • Pair with a side salad for a more complete meal.

Nutrition

Keywords: portobello mushrooms, avocado, stuffed mushrooms, baked eggs, healthy breakfast, vegetarian recipe, brunch recipe

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