Warm, filling, and simple to make, these Avocado and Egg Stuffed Portobello Mushrooms turn four humble ingredients into a savory, healthy meal. The mushrooms roast until tender, the avocado adds a creamy, buttery texture, and the baked egg gives a rich, silky finish. If you enjoy roasted vegetable dishes, you might also like this caramelized maple Dijon roasted apples and carrots for a sweet-and-savory side.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 260 kcal
- Protein: 10 g
- Carbohydrates: 12 g
- Fat: 20 g
- Fiber: 6 g
- Sugar: 2 g
- Sodium: 220 mg
Why Make This Avocado and Egg Stuffed Portobello Mushrooms
This recipe is quick, nutrient-dense, and full of contrast. The mushrooms have a meaty texture and earthy aroma. The mashed avocado brings creaminess and a mild, buttery taste. The baked egg adds a silky yolk and extra protein. Together they make a balanced breakfast, lunch, or light dinner. The dish looks attractive on the plate and is easy to scale up for guests.
How to Make Avocado and Egg Stuffed Portobello Mushrooms
This method keeps things simple: clean and oil the caps, mash the avocado, fill the mushrooms, crack in eggs, then bake. The oven cooks the mushrooms and sets the eggs while keeping the avocado cool and creamy inside. Follow the step titles to avoid overcooking the yolks.
Ingredients:
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh herbs (e.g., cilantro or parsley) for garnish
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems. Arrange the mushroom caps gill-side up on a baking sheet. Brush the tops and inner caps lightly with olive oil and season with a little salt and pepper.
Step 2: Mixing
In a bowl, scoop and mash the avocado flesh until mostly smooth. Season the avocado with salt and pepper to taste. Optionally add a squeeze of lemon or lime to brighten the flavor and slow browning.
Step 3: Filling and Cracking
Spoon the mashed avocado into each mushroom cap, filling the cavity evenly. Make a small well in the center of the avocado in each cap, then carefully crack one egg into each stuffed mushroom so the white settles around the avocado.
Step 4: Baking and Finishing
Bake the stuffed mushrooms for 20–25 minutes, or until the egg whites are set and the yolks reach your preferred doneness. Remove from the oven and let sit for a minute. Garnish with chopped fresh herbs before serving.
How to Serve Avocado and Egg Stuffed Portobello Mushrooms
Serve them hot from the oven so the yolk is still creamy. They pair well with a crisp green salad, toasted bread, or roasted tomatoes. For breakfast, add a side of whole-grain toast. For a light dinner, serve with quinoa or a simple grain bowl.
How to Store Avocado and Egg Stuffed Portobello Mushrooms
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Cool to room temperature before sealing.
- Reheating: Warm gently in a 300°F (150°C) oven for 8–10 minutes. Avoid the microwave, which can make the avocado mushy and the egg rubbery.
- Freezing: Not recommended. Avocado and egg textures change badly after freezing.
Expert Tips for Perfect Avocado and Egg Stuffed Portobello Mushrooms
- Choose firm, ripe avocados: They hold shape and mash smoothly.
- Use large portobellos: They provide room for the egg and avocado.
- Prevent overflow: Make a small well in the avocado so the egg white has space.
- Check doneness visually: Whites should be set and opaque. If the yolk jiggles slightly, it’s still soft.
- Add acid: A squeeze of lemon or a sprinkle of vinegar brightens flavor and keeps avocado color fresher.
- Season last: Salt draws moisture; season avocado when mixing but adjust final salt after baking.
Delicious Variations
- Cheesy Bake: Sprinkle grated cheddar or Parmesan over the avocado before adding the egg.
- Mexican-Inspired: Mix chopped jalapeño and lime into the avocado, then top with cilantro and a dash of hot sauce.
- Mediterranean Twist: Stir chopped sun-dried tomatoes and feta into the avocado mixture.
- Smoky Bacon: Add crisp bacon bits on top after baking for crunch and smoky flavor.
- Vegan Swap: Replace eggs with a chickpea flour “egg” batter for a vegan-friendly option (note texture will differ).
Frequently Asked Questions
Q: Can I prepare these in advance?
A: You can mash the avocado and clean the mushrooms up to a few hours ahead. Avoid filling with avocado and egg until ready to bake to keep the avocado from browning.
Q: How do I get a runny yolk every time?
A: Bake toward the shorter end of the time range (20 minutes) and check at 18 minutes. Oven temperatures vary, so test one mushroom first.
Q: Can I use other mushrooms?
A: Portobellos work best because of size. Large cremini or stuffed baby bella will work but may need less filling and a slightly shorter bake time.
Q: Is this keto-friendly?
A: Yes. The dish is low in carbs and high in healthy fats when served without bread or starchy sides.
Q: How can I make this for more people?
A: Multiply ingredients and bake on multiple sheets or in batches. Ensure mushrooms do not overlap so they roast evenly.
Q: Any allergy-friendly tips?
A: This recipe is naturally gluten-free and can be dairy-free. For egg allergies, try a seasoned tofu scramble spooned into the mushroom cap, but note texture and baking time will differ.
Conclusion
This Avocado and Egg Stuffed Portobello Mushrooms recipe is tasty, simple, and versatile—perfect for a quick breakfast or a light dinner that feels special. For a low-calorie take on egg-stuffed mushrooms and extra ideas, check out this low-calorie egg-stuffed mushrooms recipe for more inspiration. Give these a try and enjoy a warm, creamy bite that’s full of flavor and texture.
Print
Avocado and Egg Stuffed Portobello Mushrooms
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm, filling, and simple to make, these stuffed mushrooms turn four ingredients into a savory, healthy meal.
Ingredients
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh herbs (e.g., cilantro or parsley) for garnish
Instructions
- Preheat the oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems. Arrange the mushroom caps gill-side up on a baking sheet. Brush the tops and inner caps lightly with olive oil and season with a little salt and pepper.
- In a bowl, scoop and mash the avocado flesh until mostly smooth. Season the avocado with salt and pepper to taste. Optionally add a squeeze of lemon or lime to brighten the flavor.
- Spoon the mashed avocado into each mushroom cap, filling the cavity evenly. Make a small well in the center of the avocado in each cap, then carefully crack one egg into each stuffed mushroom.
- Bake the stuffed mushrooms for 20–25 minutes, or until the egg whites are set and the yolks reach your preferred doneness. Remove from the oven and let sit for a minute. Garnish with chopped fresh herbs before serving.
Notes
Serve hot from the oven with a crisp green salad or toasted bread. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 210mg
