Avocado & Egg Stuffed Portobello Mushrooms
Introduction
There’s something quietly celebratory about warm, roasted portobello caps brimming with creamy avocado and crowned with a perfectly baked egg. As the oven works, the kitchen fills with an earthy, savory aroma—mushroom perfume balancing the buttery scent of avocado and the faint, homey sweetness of baked egg whites. Each bite gives you contrasting textures: the meaty, slightly chewy mushroom; the silky, rich avocado; and the gentle snap of a set egg white yielding to a tender yolk. It’s comfort food that still feels light and bright.
This recipe is ideal for cozy weekend breakfasts, a relaxed brunch with friends, or a quick, elegant weeknight meal. Pair it with a steaming cup of coffee for a slow morning, or serve alongside fresh greens for an easy lunch. If you love portable yet impressive dishes, these mushrooms deliver—you’ll leave guests impressed without spending hours in the kitchen. For a handheld, toast-based twist that echoes the same flavors, check out this avocado-and-egg toast inspiration: Avocado & Egg Toast with Fresh Strawberries.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 4 (one stuffed portobello per person)
- Difficulty Level: Easy — great for beginner cooks
Nutrition Highlights
Estimated nutrition per serving (1 stuffed portobello), based on standard ingredient portions and verified using USDA FoodData Central values plus general guidance from Mayo Clinic and CDC for portion estimates. These are estimates and will vary with ingredient sizes and exact amounts used.
- Calories: ~250–280 kcal
- Protein: ~9–11 g
- Carbohydrates: ~8–10 g
- Fat: ~18–22 g (mostly healthy monounsaturated from avocado and olive oil)
- Fiber: ~5–7 g
- Sodium: ~70–220 mg (depends on added salt)
Notes on accuracy: values are calculated using USDA nutrient profiles for large eggs, Hass avocado, portobello mushrooms, and standard extra-virgin olive oil. For precise tracking, weigh your ingredients and consult USDA FoodData Central or a registered dietitian. These mushrooms deliver a satiating mix of healthy fats, fiber, and protein—making them a balanced option for most eating patterns (source references: USDA FoodData Central; Mayo Clinic for healthy-fat context).
Why You’ll Love It
- Flavor & Texture: The savory umami of portobello mushrooms balances the rich, buttery avocado and the mild, creamy egg—each element enhances the others.
- Ease & Speed: With minimal prep and a single baking sheet, it’s a low-fuss recipe that looks and tastes special.
- Health Benefits: High in fiber and healthy monounsaturated fats from avocado, plus quality protein from eggs—this dish supports satiety and stable energy.
- Versatility & Occasion: Perfect for slow weekend breakfasts, light dinners, or as an elegant appetizer at casual gatherings. It also suits gluten-free diets naturally.
How to Make Avocado & Egg Stuffed Portobello Mushrooms
Ingredients:
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil (for brushing)
- Fresh herbs (optional, for garnish — e.g., chives, parsley, cilantro)
Optional ingredients and substitutions:
- 2 tablespoons grated Parmesan or crumbled feta (for extra savory flavor)
- 1 small tomato, diced (mix into avocado for brightness)
- 1/2 teaspoon smoked paprika or chili flakes (for smoky heat)
- Vegan option: replace eggs with firm tofu cubes seasoned with black salt (kala namak) for eggy flavor
- Olive oil substitute: avocado oil or light cooking spray
Step-by-step instructions:
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and remove the stems.
- Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
- In a bowl, mash the avocados and season with salt and pepper.
- Fill each mushroom cap with the mashed avocado.
- Crack an egg into each filled mushroom.
- Season the eggs with salt and pepper.
- Bake in the preheated oven for 15–20 minutes, or until the egg whites are set.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh herbs if desired and enjoy!
Practical tips:
- Avoid over-mashing the avocado; keep some small chunks for texture.
- If your portobellos are very deep, press some avocado into the gill area first so the egg sits stably.
- Check doneness by gently tapping the egg white—if it’s firm and opaque, it’s set. If you prefer a runny yolk, pull at the shorter end of the bake time (around 15 minutes).
- Use a rimmed baking sheet to catch any drips.
- For extra flavor, brush the mushrooms with a garlic-olive oil mix before filling.
Best Pairings
- Light salads: peppery arugula with lemon vinaigrette or a citrusy baby spinach salad.
- Toast: serve with a slice of rustic sourdough or whole-grain toast for dipping.
- Beverages: pairs beautifully with coffee or an herbal tea for breakfast; a chilled, light white wine or sparkling water for brunch/lunch.
- For a heartier meal: add roasted potatoes or quinoa on the side.
You can also present these alongside a fruit-accented avocado toast such as this variation: Avocado Egg Toast with Fresh Strawberries.
Shelf Life & Storage
- Room temperature: Best enjoyed immediately. Do not leave stuffed mushrooms with eggs at room temperature for more than 2 hours (per food safety guidance).
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or until warmed through. Microwaving is possible but may change texture.
- Freezer: Not recommended. Eggs and avocado both lose desirable texture when frozen and thawed; creaminess and egg integrity will be compromised.
Pro Tips & Tricks
- Mushroom prep: Wipe mushrooms with a damp cloth rather than washing under running water to avoid sogginess.
- Even baking: If mushrooms vary in depth, rotate the pan halfway through baking and check shallower ones earlier to avoid overcooking the eggs.
- Yolk control: For runny yolks, watch the time closely and remove at ~15 minutes; for fully set yolks, add 3–5 extra minutes.
- Flavor layering: A light sprinkle of grated cheese in the avocado mixture before adding the egg creates a savory crust and deeper flavor.
- Herb timing: Add fresh herbs after baking to maintain brightness and color.
Creative Twists
- Mediterranean Twist: Mix mashed avocado with diced sun-dried tomatoes, crumbled feta, and a pinch of oregano before filling the mushrooms.
- Mexican-Inspired: Stir in salsa, lime juice, chopped cilantro, and a little cumin into the avocado; top with sliced jalapeño and a sprinkle of cotija.
- Vegan Version: Replace eggs with seasoned firm tofu crumbles (with a pinch of black salt/kala namak for an “eggy” aroma) and fold in nutritional yeast for cheesy depth.
- Protein Boost: Add crumbled, cooked turkey or tempeh into the avocado filling for extra protein.
- Spicy Breakfast: Top with a drizzle of sriracha or a dusting of smoked paprika and serve with pickled red onions.
Recipe Q&A
Q: Can I use button mushrooms or cremini instead of portobello?
A: Portobellos are best because of their size and sturdy caps, but large cremini or thick-stemmed mushrooms can work; you’ll likely need more per person and shorter bake time.
Q: How do I prevent the avocado from browning?
A: Mash just before assembling and bake immediately. A squeeze of lemon or lime juice mixed into the avocado helps slow oxidation.
Q: Can I prepare these ahead of time?
A: Assemble the mushrooms (without eggs), cover, and refrigerate for up to 24 hours. Add eggs and bake just before serving to keep textures optimal.
Q: Is this recipe suitable for low-carb diets?
A: Yes—this dish is naturally low in carbohydrates and high in healthy fats and protein, making it compatible with many low-carb eating plans.
Q: My egg sinks into the filling—how can I keep it on top?
A: Make a shallow well in the mashed avocado rather than overfilling the cap. If necessary, press some avocado down into the gill area to create a stable nest.
Conclusion
If you want a breakfast or brunch dish that feels special without fuss, these Avocado & Egg Stuffed Portobello Mushrooms are a winner—bright, satisfying, and easy to adapt. Try the recipe as written, or experiment with the Mediterranean or Mexican twists above. Share your photos and variations; I’d love to see your creativity in the comments.
For a lighter, calorie-conscious take on egg-stuffed mushrooms, check out this related recipe: Low Calorie Avocado Egg Stuffed Mushrooms – Health Beet. For more inspiration that combines baked eggs, avocado, and tomatoes in portobello caps, see this flavorful idea: FunGuy’s Baked Egg Avocado and Tomato Portobello Mushrooms.
Happy cooking—and don’t forget to tell a friend about this simple, satisfying dish!
Print
Avocado & Egg Stuffed Portobello Mushrooms
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm, roasted portobello caps filled with creamy avocado and baked with an egg, creating a comforting yet light dish perfect for any meal.
Ingredients
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil (for brushing)
- Fresh herbs (optional, for garnish — e.g., chives, parsley, cilantro)
- 2 tablespoons grated Parmesan or crumbled feta (optional)
- 1 small tomato, diced (optional)
- 1/2 teaspoon smoked paprika or chili flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and remove the stems.
- Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
- In a bowl, mash the avocados and season with salt and pepper.
- Fill each mushroom cap with the mashed avocado.
- Crack an egg into each filled mushroom.
- Season the eggs with salt and pepper.
- Bake in the preheated oven for 15–20 minutes, or until the egg whites are set.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh herbs if desired and enjoy!
Notes
For best results, avoid over-mashing the avocado to keep some texture. Ensure to check for doneness by gently tapping the egg whites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 265
- Sugar: 1g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 186mg
