Name: Avocado and Egg Stuffed Portobello Mushrooms Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: International
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)

Jump to Recipe

Ready for a breakfast or brunch that practically guarantees “wow” at first bite? Let me introduce you to Avocado and Egg Stuffed Portobello Mushrooms, a recipe that sits perfectly at that sweet spot between clean eating and full-on indulgence. Imagine rich, meaty mushroom caps cradling silky avocado, runny egg, and juicy roasted tomatoes — topped off with your favorite herbs and just a pinch of spice, if that’s how you roll. This dish is as simple as it is stunning, bringing together contrasting textures and vibrant flavors, all in one wholesome package. Trust me, you’ll want to come back to these again and again.

Avocado and Egg Stuffed Portobello Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Avocado and Egg Stuffed Portobello Mushrooms couldn’t be simpler, and each one plays a starring role. From the earthiness of portobellos to the creamy richness of avocado and the sunny pop of cherry tomatoes, every component adds to the balance of flavor and texture. Here’s what you’ll need, and why:

Portobello Mushrooms: These are the perfect edible bowls with meaty texture and tons of umami flavor – be sure to choose large, firm caps for easier stuffing.
Avocados: Pick ripe avocados for a filling that’s buttery and satisfying; their richness really shines through with every bite.
Eggs: Fresh, large eggs are ideal for that magical runny yolk (or a fully-set one, if you prefer).
Cherry Tomatoes: They add a little zing and gorgeous color, especially when roasted alongside the mushrooms.
Garlic: Just a couple of cloves, minced, will boost the savory flavor of the avocado filling.
Olive Oil: Use a good, fruity olive oil to coat the mushrooms and roast the tomatoes — this adds richness and helps avoid sticking.
Salt and Pepper: Don’t underestimate the basics! Season each layer as you go for lip-smacking results.
Fresh Parsley or Cilantro (optional): These herbs bring freshness and color to your finished dish; use whatever you love most.
Crushed Red Pepper Flakes (optional): Just a sprinkle adds a touch of heat and takes the whole thing up a notch!

How to Make Avocado and Egg Stuffed Portobello Mushrooms

Step 1: Preparing the Portobello Mushrooms

Start by giving those portobello mushrooms a little TLC — wipe them gently with a damp paper towel to rid them of any lingering dirt. You never want to rinse mushrooms under running water, since they absorb moisture like sponges and you want them roasted, not soggy. Once they’re clean, pop out the stems and use a spoon to scrape away the gills inside the caps. Not only does this make room for the luscious stuffing, but it also helps tame the mushroom’s natural bitterness. Set the prepped mushrooms aside on a plate and get ready for the next tasty step.

Step 2: Preparing the Avocado Filling

While the mushrooms hang out, it’s avocado-mashing time. Cut your avocados in half, remove the pits, and spoon the flesh into a mixing bowl. Use a fork to mash them to your desired texture – a little chunky is perfect here. Stir in your minced garlic, season with a pinch of salt and a few grinds of pepper, and if you love a little spice, add some crushed red pepper flakes. Give it all a quick mix; you want every mouthful to sing with flavor.

Step 3: Prepping the Cherry Tomatoes

Don’t underestimate the power of these sweet little tomatoes! Slice them in half and toss them in a bowl with a drizzle of olive oil, a sprinkle of salt, and a touch of pepper. This tiny step infuses them with flavor and helps them roast up beautifully alongside the rest of the Avocado and Egg Stuffed Portobello Mushrooms. Set them aside for now—their time is coming soon!

Step 4: Assembling the Stuffed Mushrooms

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or lightly brush it with olive oil. Arrange your cleaned mushrooms cap-side down. If one won’t sit flat, trim a sliver off the bottom for stability. Scoop a generous mound of avocado mixture into each cap, smoothing it out but leaving a well in the center for the egg. Don’t overfill; the egg needs its own special spot!

Step 5: Adding the Egg

Crack an egg into a small bowl (just in case) so you can keep the yolk intact. Carefully pour that egg into the avocado “nest” in each mushroom. Repeat for all your mushrooms, treating each yolk like precious cargo!

Step 6: Baking

Gently transfer the tray into your preheated oven. Bake the Avocado and Egg Stuffed Portobello Mushrooms for 15–20 minutes. If you love that golden, just-set yolk, keep an eye out and pull them at the 15-minute mark. For firmer yolks, let them go a bit longer. The aroma filling your kitchen will tell you deliciousness is near!

Step 7: Adding the Cherry Tomatoes

About five minutes before your mushrooms are perfectly baked, scatter the seasoned cherry tomatoes around the mushrooms on your baking sheet. This gives them just enough time to roast, concentrating their sweetness and inviting them to join the flavor party.

Step 8: Garnishing and Serving

When your Avocado and Egg Stuffed Portobello Mushrooms are gorgeously puffed and set, pull them from the oven and let them cool for a few minutes (hot mushrooms can be sneaky!). Sprinkle on chopped parsley or cilantro for a fresh pop, and transfer everything to a serving plate. These beauties can stand alone as a meal, or work perfectly alongside your favorite salad. Dig in while the yolk is still warm!

How to Serve Avocado and Egg Stuffed Portobello Mushrooms

Garnishes

The finishing touches make all the difference! Sprinkle your Avocado and Egg Stuffed Portobello Mushrooms with freshly chopped parsley or cilantro for a refreshing bite and vibrant color. For an extra pop, a little crumbled feta or a dusting of smoked paprika would be amazing. And of course, that optional pinch of red pepper flakes for a little morning wake-up!

Side Dishes

Because these stuffed mushrooms are so hearty, you don’t need anything fancy on the side. A simple green salad with a zippy vinaigrette, roasted potatoes, or slices of crusty toast will round things out beautifully. If you’re serving brunch for a crowd, pair them with fruit salad or oven-roasted asparagus to keep things light and fresh.

Creative Ways to Present

For an impressive presentation, serve Avocado and Egg Stuffed Portobello Mushrooms on a rustic wooden board surrounded by colorful roasted veggies or microgreens. Top each mushroom with edible flowers for special occasions, or place each on their own plate with a sweeping sauce for restaurant-level flair. For brunch gatherings, assemble them on a platter and let guests help themselves, buffet-style!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Avocado and Egg Stuffed Portobello Mushrooms, let them cool completely before storing. Transfer to an airtight container and refrigerate for up to two days. The yolk won’t be runny on day two, but the flavors are still fantastic!

Freezing

While it’s technically possible to freeze these, I don’t really recommend it—the texture of both avocado and eggs can turn mushy or rubbery when thawed. These are at their glorious best fresh from the oven, but if needed, you can freeze the mushroom caps alone ahead of time and stuff and bake to serve.

Reheating

To reheat, place the mushrooms on a baking tray and warm in a 325°F (160°C) oven until hot—about 10 to 15 minutes. Avoid the microwave if possible, as it can turn the eggs rubbery and oversoften the mushrooms. If you must microwave, do so in short 20-second bursts and check frequently.

FAQs

Can I use a different type of mushroom?

While portobellos provide the best size and texture for stuffing, you could use large cremini or even big field mushrooms if that’s what you have. Just remember, the stuffing and egg may be a bit snug in smaller caps.

How can I make this dairy-free and keto-friendly?

Good news! Avocado and Egg Stuffed Portobello Mushrooms are naturally both dairy-free and keto. Just avoid any cheese garnish if you’re strictly dairy-free and keep the rest of the ingredients exactly as written.

What if I don’t like runny yolks?

No problem! Simply bake the mushrooms a few minutes longer—up to 20–22 minutes—so the eggs are fully set. You’ll still get that rich, satisfying flavor without the runny center.

Can I prep any parts in advance?

Absolutely. You can prep the mushrooms and mix the avocado filling a few hours ahead — just keep the avocado pit in the bowl and cover it tightly to slow browning. Hold off on cracking the eggs and stuffing until right before you bake for the freshest result.

Are Avocado and Egg Stuffed Portobello Mushrooms good for meal prep?

They’re best enjoyed fresh, but you can make them ahead and reheat for quick lunches or an easy dinner. Just know the texture is most glorious right after baking, so meal preppers might prefer to reheat in the oven for best results.

Final Thoughts

If you’re looking to shake up your brunch game or just want something cozy yet healthy for dinner, Avocado and Egg Stuffed Portobello Mushrooms totally deliver. They’re nourishing, so easy to make, and bursting with vibrant color and flavor. I hope you’ll give them a try, and don’t forget to make it your own with special seasonings or an extra pop of garnishes!

Avocado and Egg Stuffed Portobello Mushrooms Recipe

★★★★★

5 from 16 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Avocado and Egg Stuffed Portobello Mushrooms are a delightful combination of creamy avocado, runny egg, and savory mushrooms, making for a satisfying and flavorful meal.

Ingredients

Scale

For the Stuffed Portobello Mushrooms:

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

Preparing the Portobello Mushrooms: Start by cleaning the portobello mushrooms. Use a damp paper towel to wipe the caps and remove any dirt. Remove stems and gills. Set aside.
Preparing the Avocado Filling: Halve and pit the avocados. Mash with garlic, salt, pepper, and red pepper flakes.
Prepping the Cherry Tomatoes: Toss halved tomatoes in olive oil, salt, and pepper.
Assembling the Stuffed Mushrooms: Fill mushrooms with avocado mixture.
Adding the Egg: Crack an egg into each mushroom cap.
Baking: Bake at 375°F for 15–20 minutes.
Adding the Cherry Tomatoes: Sprinkle tomatoes around mushrooms and roast.
Garnishing and Serving: Garnish with parsley or cilantro and serve.

Notes

Be cautious not to break the egg yolks when adding them to the mushrooms.
Adjust the baking time based on your preferred egg consistency.
Feel free to customize the filling with additional ingredients like cheese or herbs.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: International