Description
These stuffed portobello mushrooms filled with creamy avocado and a baked egg make for an easy, flavorful dish perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems. Place the mushroom caps gill-side up on a baking sheet.
- In a bowl, mash the avocados with a fork until slightly chunky. Stir in the diced red onion, and season with salt and pepper to taste. Spoon the avocado mixture evenly into each mushroom cap, creating a small well in the center for the egg.
- Crack an egg into each stuffed mushroom carefully so the yolk stays intact. Top each with halved cherry tomatoes and drizzle the olive oil over the mushrooms. Bake in the preheated oven for 20–25 minutes, or until the egg whites are set and yolks reach your desired doneness.
- Remove the mushrooms from the oven. Garnish with chopped cilantro or parsley and a final pinch of salt and pepper. Serve warm.
Notes
Serve immediately for best texture. Pair with a green salad or toast to soak up the yolk. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 3g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 186mg