Savor Avocado and Egg Stuffed Portobello Mushrooms Joyfully

Enjoy these Avocado and Egg Stuffed Portobello Mushrooms that beautifully combine rich textures and hearty flavors for a perfect brunch or light dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 mushrooms

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 pieces Portobello Mushrooms firm and evenly colored
2 pieces Avocados ripe
2 cloves Garlic minced
1 cup Cherry Tomatoes halved, optional
4 pieces Eggs fresh

For Preparation

2 tablespoons Olive Oil or neutral oil
to taste Salt
to taste Pepper
1 teaspoon Crushed Red Pepper Flakes optional
to garnish Fresh Parsley or Cilantro optional

Equipment

Oven
Mixing Bowl
Baking sheet
Knife

Method

Instructions

Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth, remove the stems and gills.
Mash the ripe avocados until creamy. Stir in minced garlic, salt, pepper, and crushed red pepper flakes until smooth.
Halve the cherry tomatoes, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
Place the mushrooms on a baking sheet, gill side up. Spoon the avocado mixture into each mushroom cap and crack an egg on top.
Bake for 15-20 minutes until egg whites are set but yolks are still slightly runny. Add tomatoes 5 minutes before done.
Remove from oven, garnish with parsley or cilantro, and serve warm.

Nutrition

Serving: 1mushroomCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 186mgSodium: 200mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Choose ripe avocados for a creamy filling. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze as texture may change.

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