Avocado and Egg Stuffed Portobello Mushrooms
Delicious portobello mushrooms stuffed with creamy avocado and topped with a perfectly cooked egg, perfect for breakfast, brunch, or a light dinner.
Ingredients
Main Ingredients
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 pieces eggs
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- as needed fresh herbs (like parsley or chives) for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and brush the caps with olive oil.
- Place the mushrooms, cap side up, on a baking sheet.
- Scoop out a bit more from the inside of the mushrooms to make room for the avocado.
Filling and Baking
- In a bowl, mash the avocados and season with salt and pepper to taste.
- Fill each mushroom cap with the mashed avocado.
- Crack an egg into the center of each filled mushroom.
- Bake in the oven for about 15-20 minutes or until the eggs are set to your liking.
- Garnish with fresh herbs before serving.
Notes
You can prep these ahead of time by stuffing the mushrooms with avocado and keeping them in the fridge; just crack the eggs in right before baking. Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or microwave.