Description
Creamy mashed avocado fills meaty portobello caps topped with a baked egg, making for a fancy yet quick meal.
Ingredients
Scale
- 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