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Avocado and Egg Stuffed Portobello Mushrooms Recipe

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Avocado and Egg Stuffed Portobello Mushrooms are a flavorful and nutritious dish featuring large portobello mushroom caps filled with a creamy garlic mashed avocado mixture, topped with a whole baked egg, and complemented by roasted cherry tomatoes. This recipe offers a delicious combination of creamy, savory, and fresh flavors, perfect as a wholesome breakfast, brunch, or light dinner option.

Ingredients

Scale

Mushrooms and Filling

  • 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)

Eggs

  • 4 large eggs

Cherry Tomatoes and Garnish

  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preparing the Portobello Mushrooms: Clean the mushrooms by gently wiping the caps with a damp paper towel to remove dirt without soaking them. Remove the stems and carefully scrape out the gills using a spoon to create space for stuffing and reduce bitterness. Set aside once cleaned.
  2. Preparing the Avocado Filling: Halve, pit, and scoop the avocado flesh into a bowl. Mash the avocado until chunky then stir in minced garlic, salt, pepper, and crushed red pepper flakes if using, mixing well to combine the flavors.
  3. Prepping the Cherry Tomatoes: Halve the cherry tomatoes and toss them in a small bowl with olive oil, salt, and pepper to season. Set them aside until needed for roasting.
  4. Assembling the Stuffed Mushrooms: Preheat your oven to 375°F (190°C). Place the cleaned mushrooms on a baking sheet lined with parchment paper or greased lightly with olive oil. If necessary, trim the edges of the mushrooms to help them lay flat. Spoon the avocado mixture generously into each mushroom cap, leaving the center space free for the egg.
  5. Adding the Egg: Crack an egg into a small bowl, ensuring the yolk remains whole. Gently pour the egg into the center of each avocado-stuffed mushroom. Repeat for all four mushrooms.
  6. Baking: Bake the mushrooms in the preheated oven for 15 to 20 minutes, depending on your preferred egg doneness. For runny yolks, check at 15 minutes. For fully cooked yolks, bake for up to 20 minutes or until egg whites are firm.
  7. Adding the Cherry Tomatoes: Five minutes before the mushrooms finish baking, scatter the seasoned cherry tomatoes around the mushrooms on the baking sheet to roast briefly and bring out their sweetness.
  8. Garnishing and Serving: Remove the mushrooms from the oven and allow them to cool slightly. Garnish with freshly chopped parsley or cilantro for brightness and color. Serve the stuffed mushrooms warm as a main dish or paired with a fresh side salad for a complete meal.

Notes

  • Do not wash mushrooms with water to avoid sogginess; use a damp towel instead.
  • Scraping out the mushroom gills reduces bitterness and creates more space for filling.
  • Crushed red pepper flakes add a spicy dimension if desired.
  • Adjust baking time based on how you like your eggs cooked.
  • Fresh herbs like parsley or cilantro add an aromatic touch and visual appeal.
  • Can be served as a light meal or hearty appetizer.

Keywords: Portobello mushrooms, avocado, baked eggs, stuffed mushrooms, vegetarian recipe, healthy breakfast, brunch, easy dinner

Find it online: https://platedbyemma.com/avocado-and-egg-stuffed-portobello-mushrooms-recipe/