Description
A comforting dish featuring creamy avocados and perfectly seasoned eggs stuffed into tender portobello mushrooms, perfect for a cozy meal.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- Salt to taste
- Pepper to taste
- Olive oil
- Fresh herbs (e.g., parsley or chives) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the Portobello mushrooms, removing the stems gently to create a bowl shape.
- Brush the mushrooms lightly with olive oil and place them on a baking tray, gill side up.
- Use a spoon to scoop out a bit more from the center of each mushroom, creating extra space for the filling.
- In a bowl, mash the ripe avocados and season generously with salt and pepper.
- Spoon the creamy avocado mixture into each mushroom cap, spreading it evenly.
- Crack an egg on top of the avocado in each mushroom, ensuring the yolk stays intact.
- Season the eggs with additional salt and pepper if desired.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
- Remove from the oven, garnish with fresh herbs, and serve warm.
Notes
These stuffed mushrooms can be prepped ahead of time and make for great leftovers. Try adding different toppings or spices to customize to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 186mg