Description
Warm, filling, and simple to make, these stuffed mushrooms turn four ingredients into a savory, healthy meal.
Ingredients
Scale
- 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