Description
A delightful fusion of creamy avocado and baked eggs nestled in hearty portobello mushrooms, perfect for brunch or a light dinner.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 ripe avocado
- 2 large eggs
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Clean the portobello mushrooms gently with a damp cloth and remove their stems.
- Brush the inside of each mushroom with olive oil, then sprinkle with salt and pepper.
- Scoop out a bit of the inside of each mushroom cap to create space for the filling.
- Mash the avocado in a bowl until creamy and season with salt and pepper.
- Spread the mashed avocado into the scooped-out portobello mushrooms.
- Crack an egg into each mushroom cap on top of the avocado layer.
- Bake the stuffed mushrooms for about 15-20 minutes, until the egg whites are set.
- Remove from the oven and let rest for a few moments.
- Garnish with fresh herbs, serve warm.
Notes
These stuffed mushrooms can be served with a fresh salad or crispy toast. They can also be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 186mg