Introduction

Avocado and egg stuffed portobello mushrooms are a delicious and nutritious meal that’s perfect for breakfast, brunch, or a light dinner. Combining creamy avocado, baked eggs, and juicy cherry tomatoes, this dish offers a satisfying mix of flavors and textures.

A large, dark brown grilled portobello mushroom cap sits in the center of a white plate on a white marbled surface. Inside the mushroom cap is a thick layer of bright green mashed avocado, spread evenly and textured with small chunks. On top of the avocado rests a single sunny-side-up egg, its white edges slightly crispy and its yolk vibrant orange-yellow, glossy and round. Small bits of green chopped parsley and a few flakes of red pepper are sprinkled over the egg and avocado, adding a touch of color contrast. Nearby, a woman's hand holds a small spoon gently resting on the plate edge. The overall look is fresh and colorful with sharp detail. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large portobello mushrooms
2 ripe avocados
4 large eggs
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
Crushed red pepper flakes (optional for a spicy kick)

Instructions

Step 1: Clean the portobello mushrooms by gently wiping the caps with a damp paper towel. Remove the stems and scrape out the gills carefully with a spoon. Set the mushrooms aside.
Step 2: Halve and pit the avocados. Scoop out the flesh into a bowl and mash it with a fork until chunky. Add minced garlic, salt, pepper, and crushed red pepper flakes if desired. Mix well.
Step 3: Toss the halved cherry tomatoes in a small bowl with olive oil, salt, and pepper. Set aside.
Step 4: Preheat the oven to 375°F (190°C). Place the mushrooms on a greased or parchment-lined baking sheet. Trim edges if needed so they sit flat. Spoon the avocado mixture evenly inside each mushroom cap, leaving a space in the center.
Step 5: Crack each egg carefully into a small bowl, then pour it into the center of each stuffed mushroom.
Step 6: Bake the mushrooms for 15–20 minutes, checking at 15 minutes for runny yolks or 20 minutes for firmer eggs.
Step 7: Five minutes before baking is complete, scatter the cherry tomatoes around the mushrooms on the baking sheet to roast briefly.
Step 8: Remove the baking sheet from the oven and let the mushrooms cool slightly. Garnish with fresh parsley or cilantro if desired. Serve warm, alone or with a side salad.

Tips & Variations

Use ripe but firm avocados to ensure the stuffing holds together well.
For extra flavor, sprinkle some grated cheese or nutritional yeast on top before baking.
Add chopped spinach or kale to the avocado mixture for a green boost.
Substitute cherry tomatoes with sun-dried tomatoes for a richer taste.
To make it vegan, replace eggs with tofu scramble and omit cheese.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. Note that the egg yolk texture may change after reheating.

How to Serve

The image shows three stacked dishes on a white plate with a white marbled surface in the background. Each dish has three layers: the bottom layer is a large, brown portobello mushroom cap with a slightly rough texture; on top of that is a thick layer of dark green, sautéed spinach, which looks soft and slightly shiny; the top layer is a perfectly cooked sunny-side-up egg with a bright yellow yolk and white edges with light brown grill marks. The eggs are sprinkled with finely chopped green herbs, adding small bits of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mushrooms ahead of time?

You can assemble the mushrooms with the avocado filling and store them covered in the refrigerator for up to a day. Add the eggs and bake just before serving for best results.

What can I serve with avocado and egg stuffed mushrooms?

These stuffed mushrooms pair well with a fresh green salad, toasted bread, or roasted potatoes for a satisfying meal.

Avocado and Egg Stuffed Portobello Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 795 reviews

These Avocado and Egg Stuffed Portobello Mushrooms are a delightful blend of creamy mashed avocado, perfectly baked eggs, and roasted cherry tomatoes nestled inside meaty portobello caps. This wholesome and elegant dish is perfect for a nutritious breakfast, brunch, or light dinner, offering a delicious combination of textures and vibrant flavors.

Author: Lila
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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 (optional)

Instructions

Preparing the Portobello Mushrooms: Gently clean the mushrooms with a damp paper towel to remove dirt, avoiding water rinsing to prevent sogginess. Remove the stems and carefully scrape out the gills using a spoon to reduce bitterness and make room for stuffing. Set aside.
Preparing the Avocado Filling: Halve and pit the avocados, scoop the flesh into a bowl, and mash with a fork until chunky. Mix in minced garlic, salt, pepper, and crushed red pepper flakes if desired, blending until well combined.
Prepping the Cherry Tomatoes: Halve the cherry tomatoes and toss them in a small bowl with olive oil, salt, and pepper. Set aside for later use.
Assembling the Stuffed Mushrooms: Preheat the oven to 375°F (190°C). Place the cleaned mushrooms on a greased or parchment-lined baking sheet, trimming edges if needed to sit flat. Spoon the avocado mixture evenly into each mushroom cap, leaving space in the center for the egg.
Adding the Egg: Crack each egg carefully into a small bowl to keep the yolk intact, then gently pour the egg into the center of each avocado-stuffed mushroom.
Baking: Bake the stuffed mushrooms in the preheated oven for 15–20 minutes. For runny yolks, bake about 15 minutes; for fully set yolks, bake for 20 minutes or until egg whites are firm.
Adding the Cherry Tomatoes: Approximately 5 minutes before baking completes, scatter the prepared cherry tomatoes around the mushrooms on the baking sheet to roast lightly and enhance their sweetness.
Garnishing and Serving: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley or cilantro for brightness and serve warm, either alone or with a side salad.

Notes

Do not rinse mushrooms under water to avoid sogginess; use a damp cloth instead.
Removing mushroom gills reduces bitterness and makes more space for filling.
Adjust baking time based on preferred egg yolk consistency.
Optional crushed red pepper flakes add a spicy kick to the avocado filling.
Fresh herbs brighten the dish and make an attractive garnish.
Serve with a side salad for a well-rounded meal.

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