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
Scale
- 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