Description
These Avocado and Egg Stuffed Portobello Mushrooms offer a delightful combination of creamy avocado and perfectly baked eggs nestled in tender, meaty mushrooms. The rich flavors meld together, creating a satisfying dish that is both hearty and healthy, with a hint of earthiness from the mushrooms.
Ingredients
Scale
- For the Stuffing:
- 4 large Portobello mushrooms, cleaned and stems removed
- 2 ripe avocados, mashed
- 4 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- For Garnish:
- Fresh cilantro, chopped
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the cleaned Portobello mushrooms on a baking sheet, gill side up.
- In a bowl, mix the mashed avocados with garlic powder, smoked paprika, salt, and pepper until well combined.
- Spoon the avocado mixture evenly into each mushroom cap.
- Carefully crack an egg into each stuffed mushroom, allowing the egg to sit on top of the avocado mixture.
- Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and let cool for a few minutes before garnishing with chopped cilantro and red pepper flakes if desired.
Notes
- These stuffed mushrooms can be prepared ahead of time; simply assemble them without the eggs and store in the refrigerator for up to 24 hours. Add the eggs just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free option, ensure that the seasoning does not contain any dairy products.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom with egg
- Calories: 250
- Sugar: 1 gram
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 7 grams
- Protein: 10 grams
- Cholesterol: 186 milligrams
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