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–+ servings
Avocado and Egg Stuffed Portobello Mushrooms

Avocado and Egg Stuffed Portobello Mushrooms Your New Favorite Dish

A healthy and satisfying dish of Avocado and Egg Stuffed Portobello Mushrooms that is perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 mushrooms
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 2 large Portobello Mushrooms Select mushrooms without dark spots
For the Filling
  • 2 medium Avocados Ripe for the best texture
  • 2 cloves Garlic Fresh is best
  • to taste Salt
  • to taste Pepper
For the Topping
  • 2 Eggs For vegan alternative, swap with tofu or chickpea flour
  • 1 cup Cherry Tomatoes Halved for added flavor
  • 1 tablespoon Olive Oil Substitute with avocado oil if desired
For Garnish
  • to taste Fresh Herbs (Parsley or Cilantro)

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Clean the portobello mushrooms by gently wiping them with a damp cloth.
  3. Remove the stems and gills from the mushrooms.
  4. Mash ripe avocados until smooth and mix in minced garlic, salt, and pepper to taste.
  5. Generously fill each portobello mushroom cap with the avocado mixture and create a small well for the egg.
  6. Carefully crack an egg into the center well of each mushroom cap.
  7. Place stuffed mushrooms on a baking sheet lined with parchment paper.
  8. Bake in the preheated oven for 15-20 minutes, checking for desired doneness.
  9. Scatter halved cherry tomatoes around the mushrooms during the last 5 minutes of baking.
  10. Garnish with freshly chopped parsley or cilantro before serving.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 400mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Avoid freezing stuffed mushrooms as they may become soggy.

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