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–+ servings

Avocado Egg Stuffed Portobello Mushrooms

A delicious and healthy meal combining creamy avocado, satisfying eggs, and hearty portobello mushrooms, perfect for breakfast, brunch, or a light dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, brunch, DINNER
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Portobello mushrooms
  • 8 large portobello mushrooms, stems removed
  • 2 ripe avocados, peeled and pitted
  • 4 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup shredded cheddar cheese (optional)
  • Fresh cilantro or parsley for garnish

Equipment

  • oven
  • baking sheet
  • mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Remove the stems from the portobello mushrooms and clean the caps with a damp cloth. Place them on a baking sheet lined with parchment paper, gill side up. Drizzle with olive oil and season with salt and pepper.
  3. In a mixing bowl, mash the avocados and mix in lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
  4. Spoon the avocado mixture into each mushroom cap, creating a well in the center for the egg. Optionally, sprinkle shredded cheddar cheese on top.
  5. Crack an egg into each mushroom cap on top of the avocado mixture. Bake in the preheated oven for 20-25 minutes until the egg whites are set.
  6. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro or parsley.

Nutrition

Calories: 320kcalProtein: 12g

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