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
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 240
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 185mg
Keywords: Avocado, Egg, Stuffed, Portobello Mushrooms, Healthy, Easy, Vegetarian
