Avocado and Egg Stuffed Portobello Mushrooms Recipe
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.
- 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
