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avocado and egg stuffed portobello mushrooms recipe

Avocado and Egg Stuffed Portobello Mushrooms

Discover the simple elegance of our avocado and egg stuffed portobello mushrooms recipe, a delightful and nourishing meal perfect for breakfast, brunch, or a light dinner. This dish is incredibly useful for anyone seeking a quick, healthy, and satisfying option that’s packed with flavor and essential nutrients.
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Prep Time 30 minutes
Cook Time 12 minutes
Preparation Time 30 minutes
Servings: 4 mushrooms
Course: Breakfast, Brunch, Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large portobello mushroom caps stems removed and gills scraped out
  • 1 tablespoon olive oil
  • to taste salt
  • to taste freshly ground black pepper
  • 2 ripe avocados pitted and diced
  • 4 large eggs
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon lime juice
  • pinch red pepper flakes (optional)

Equipment

  • Baking Sheet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly brush the portobello mushroom caps with olive oil on both sides. Season them generously with salt and freshly ground black pepper. Place the mushroom caps gill-side up on a baking sheet.
    4 large portobello mushroom caps, 1 tablespoon olive oil, to taste salt, to taste freshly ground black pepper
  2. Place the baking sheet in the preheated oven and roast the mushroom caps for about 10-12 minutes, or until they begin to soften and release some of their moisture. This step will create a slightly tender base for our stuffing.
  3. While the mushrooms are roasting, in a medium bowl, gently combine the diced avocado, finely chopped red onion, chopped cilantro, lime juice, and red pepper flakes (if using). Season with a pinch of salt and pepper to taste. The lime juice will help prevent the avocado from browning and add a bright, fresh flavor.
    2 ripe avocados, 2 tablespoons finely chopped red onion, 1 tablespoon chopped fresh cilantro, 1 teaspoon lime juice, pinch red pepper flakes, to taste salt, to taste freshly ground black pepper
  4. Once the mushrooms have roasted, carefully remove them from the oven. Spoon the prepared avocado mixture evenly into the cavities of each mushroom cap, filling them generously.
    2 ripe avocados, 2 tablespoons finely chopped red onion, 1 tablespoon chopped fresh cilantro, 1 teaspoon lime juice, pinch red pepper flakes
  5. Create a small well in the center of the avocado mixture in each mushroom cap. Carefully crack one egg into each well. Try to keep the yolk intact.
    4 large eggs
  6. Return the baking sheet to the oven and bake for another 12-18 minutes, or until the egg whites are set but the yolks are still slightly runny, according to your preference. The exact time will depend on your oven and how you like your yolks.
  7. Carefully remove the baked stuffed mushrooms from the oven. Let them cool for just a minute or two before serving hot. They are delicious on their own or can be served with a side salad for a complete meal.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a preheated oven at 300°F (150°C) for about 8-10 minutes.