A simple, satisfying dish that feels fancy but comes together fast. Creamy mashed avocado fills meaty portobello caps, a baked egg sets on top, and fresh herbs brighten every bite. The mushrooms roast to tender, slightly smoky perfection while the avocado adds buttery richness and the egg brings silkiness and protein. Serve warm for a cozy breakfast, brunch, or light dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 244 kcal
- Protein: 10 g
- Carbohydrates: 9 g
- Fat: 19 g
- Fiber: 6 g
- Sugar: 2 g
- Sodium: 200 mg
Why Make This Avocado and Egg Stuffed Portobello Mushrooms
This recipe gives you big flavor with little effort. The meaty texture of portobello mushrooms pairs wonderfully with creamy avocado and a soft-baked egg — each bite is rich, warm, and satisfying. It’s low-carb, high in healthy fats and protein, and looks impressive on a plate. It’s great for weekend brunch, a quick lunch, or a light dinner. The smell of roasted mushrooms and warm herbs will fill your kitchen and make this feel like a special meal.
How to Make Avocado and Egg Stuffed Portobello Mushrooms
You will clean and oil the mushroom caps, mash ripe avocados with salt and pepper, fill the caps with avocado, crack an egg into each, then bake until eggs are set. The oven softens the mushrooms and cooks the egg whites while keeping yolks as runny or firm as you like. The result is creamy, savory, and visually appealing.
Ingredients:
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems. Brush the caps with olive oil and season lightly with salt and pepper. Place the mushrooms on a baking sheet, gill side up, and scoop out a bit more of the inside if needed to create extra space for the filling.
Step 2: Mixing
In a bowl, mash the avocados until smooth but still slightly chunky. Season the mashed avocado with salt and pepper to taste. Spoon an even amount of the mashed avocado into each prepared mushroom cap, spreading it into a shallow well to hold the egg.
Step 3: Cooking
Carefully crack an egg into each mushroom cap on top of the avocado. Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the eggs are set to your liking (about 15 minutes for runny yolks, closer to 20 minutes for firmer yolks). The mushrooms will soften and release a roasted, earthy aroma.
Step 4: Finishing
Remove the mushrooms from the oven. Garnish with chopped fresh parsley or cilantro and an extra pinch of salt and pepper if needed. Serve warm and enjoy the contrast of creamy avocado, tender mushroom, and silky egg.
How to Serve Avocado and Egg Stuffed Portobello Mushrooms
Serve them warm on their own for a low-carb meal, or pair with toasted sourdough or a simple green salad for a fuller plate. Add a squeeze of lemon for brightness or a sprinkle of red pepper flakes for heat. They make a lovely brunch center on a platter with sliced tomatoes and fresh herbs.
How to Store Avocado and Egg Stuffed Portobello Mushrooms
- Refrigerator: Store leftovers in an airtight container for up to 2 days. The egg texture will firm up and the avocado may darken slightly.
- Freezing: Not recommended — eggs and avocado lose texture when frozen.
- Reheating: Reheat in a 300°F (150°C) oven for 8–10 minutes until warmed through, or microwave gently in 30-second bursts. Cover with a damp paper towel to retain moisture.
Expert Tips for Perfect Avocado and Egg Stuffed Portobello Mushrooms
- Choose firm, large portobellos so the caps hold the filling well.
- Use ripe but not overripe avocados so the mash is creamy and holds shape.
- If you like very runny yolks, check the eggs at 12–15 minutes. For set yolks, bake closer to 20 minutes.
- Scoop a bit more of the mushroom gills if you need extra room for the avocado and egg.
- If the avocado browns, mix in a squeeze of lemon or lime to slow oxidation and add brightness.
- Season each layer lightly — mushroom, avocado, and egg — to build balanced flavor.
- For easier cleanup, line the baking sheet with parchment paper.
Delicious Variations
- Mexican-style: Add a sprinkle of cumin and chili powder to the avocado, top with chopped cilantro and crumbled cotija or feta.
- Mediterranean: Mix in diced sun-dried tomatoes and olives with the avocado, garnish with chopped basil and a drizzle of olive oil.
- Cheesy: Sprinkle shredded cheddar or parmesan over the avocado before cracking the egg for a melty topping.
- Smoky bacon: Crumble cooked bacon over the finished mushrooms for a crunchy, smoky contrast.
- Vegan option: Replace the egg with a chickpea flour “egg” or a tofu scramble — reduce baking time to warm through.
Frequently Asked Questions
Q: Can I prepare these ahead of time?
A: You can prepare the mushrooms and mashed avocado ahead and store separately in the fridge for several hours. Add the avocado and crack the eggs into the caps right before baking to keep the avocado from browning and to ensure the eggs cook perfectly.
Q: How do I get a runny yolk without undercooking the egg white?
A: Bake at 375°F (190°C) and check at around 12–15 minutes. Whites should be set while yolks remain soft. Oven times vary, so watch closely the first time you make them.
Q: My avocados brown quickly. How can I prevent that?
A: Mix a teaspoon of lemon or lime juice into the mashed avocado. Store any unused mash in an airtight container with plastic pressed directly onto the surface to reduce air exposure.
Q: Are these safe to eat if the yolk is runny?
A: Most people can enjoy runny yolks safely, but vulnerable groups (pregnant people, infants, elderly, or immunocompromised) should avoid undercooked eggs. Use pasteurized eggs if needed.
Q: Can I make this recipe for more people?
A: Yes — scale ingredients up. Use one egg and about 1/2 avocado for each extra mushroom cap, and bake in a single layer to ensure even cooking.
Q: What can I use if I don’t have portobello mushrooms?
A: Large baby bella or very large white mushrooms may work, but they may hold less filling. You can also hollow out thick slices of roasted eggplant as an alternative base.
Q: How do I keep the mushroom from releasing too much water?
A: Brush the caps with oil and don’t overcrowd the baking sheet. If a lot of liquid accumulates, carefully spoon it away partway through baking so the base doesn’t become soggy.
Conclusion
This Avocado and Egg Stuffed Portobello Mushrooms recipe is an easy way to enjoy bold texture and fresh flavors with minimal effort — creamy avocado, oven-roasted mushroom, and a warm egg create a satisfying bite every time. For another light, egg-stuffed mushroom idea that’s low in calories, check out Low Calorie Avocado Egg Stuffed Mushrooms – Health Beet. Give this recipe a try this weekend — it’s quick, comforting, and flexible enough to suit many tastes.
Print
Avocado and Egg Stuffed Portobello Mushrooms
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy mashed avocado fills meaty portobello caps topped with a baked egg, making for a fancy yet quick meal.
Ingredients
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat your oven to 375°F (190°C). Clean the portobello mushrooms, remove the stems, and brush the caps with olive oil. Season with salt and pepper.
- Mash the avocados in a bowl until smooth but chunky. Season to taste and spoon evenly into each mushroom cap.
- Carefully crack an egg into each mushroom cap on top of the avocado. Bake for 15–20 minutes until eggs are set to your liking.
- Remove from oven, garnish with fresh herbs, and serve warm.
Notes
For best results, choose firm portobello mushrooms and ripe avocados. Add a squeeze of lemon to the avocado to slow browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 244
- Sugar: 2g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg
