Name: Avocado and Egg Stuffed Portobello Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large portobello mushrooms; 2 ripe avocados; 2 cloves garlic, minced; Salt and pepper to taste; Crushed red pepper flakes (optional, for a spicy kick); 4 large eggs; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley or cilantro for garnish (optional)

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Introduction

Avocado and egg stuffed portobello mushrooms make a delicious and nutritious meal that’s both satisfying and easy to prepare. This recipe combines creamy avocado with perfectly baked eggs inside meaty mushroom caps, creating a delightful blend of flavors and textures.

The image shows four large grilled mushrooms arranged closely on a white plate, each mushroom filled with a green avocado spread at the base, topped with a cooked egg featuring a bright yellow yolk in the center. The eggs have slightly browned, crisp edges blending into the avocado layer. Small chopped green herbs are scattered on top of the eggs, and a sprinkle of black pepper and red seasoning adds color and texture. The mushrooms have a dark, charred texture on the outer edges, contrasting with the smooth and creamy layers inside. The background is a white marbled texture. 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 with a damp paper towel to remove dirt. Avoid rinsing them. Remove the stems and gently scrape out the gills with a spoon to reduce bitterness and create space for filling. Set aside.
Step 2: Halve and pit the avocados, then scoop the flesh into a bowl. Mash with a fork until chunky. Add the minced garlic, salt, pepper, and crushed red pepper flakes if using. 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 baking sheet lined with parchment paper or greased with olive oil. Trim edges if needed to make them sit flat.
Step 5: Spoon the avocado mixture evenly into each mushroom cap, leaving space in the center for the egg.
Step 6: Crack an egg into a small bowl, taking care not to break the yolk. Pour the egg into the center of a stuffed mushroom. Repeat with remaining eggs and mushrooms.
Step 7: Bake for 15–20 minutes, depending on desired yolk firmness. For runny yolks, bake about 15 minutes; for fully set yolks, bake closer to 20 minutes.
Step 8: Five minutes before baking is complete, scatter the cherry tomatoes around the mushrooms on the baking sheet to roast slightly.
Step 9: Remove from the oven and let mushrooms cool briefly. Garnish with chopped parsley or cilantro if desired, then serve.

Tips & Variations

Use ripe but firm avocados for best texture in the filling.
Swap fresh herbs for basil or thyme to change the flavor profile.
Add a sprinkle of grated cheese on top before baking for extra richness.
For a vegan version, omit the eggs and add roasted chickpeas or tofu crumbles.
Serve with a simple green salad or crusty bread for a fuller meal.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or use a microwave on low power to avoid toughening the mushrooms.

How to Serve

The image shows two large, flat portobello mushroom caps placed on a white marbled surface. Each mushroom cap is filled with a thick layer of creamy green guacamole at the base, topped by a sunny-side-up egg with a bright orange yolk in the center. The eggs have slightly crispy white edges, sprinkled with finely chopped green herbs and a dash of black pepper. The texture of the mushrooms is dark brown and slightly wrinkled, contrasting with the smooth and vibrant layers above. The background is softly blurred with hints of outdoor light, and a woman's hand is gently touching the edge of the closest mushroom cap. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, large cremini or white mushrooms can be used, but portobellos are preferred for their size and meaty texture, which hold the filling better.

How do I know when the eggs are perfectly cooked?

Check the eggs at 15 minutes for runny yolks and soft whites; for firmer yolks, bake up to 20 minutes or until whites are set but yolks still creamy.