If you’re on the hunt for a dish that feels like a warm hug on a plate, then let me introduce you to the Avocado and Egg Stuffed Portobello Mushrooms Recipe. This vibrant combination of creamy avocado, perfectly baked eggs, and meaty portobello mushrooms will become your go-to for breakfasts, brunches, or even a light dinner. Each bite offers a beautiful balance of flavors and textures that feels indulgent yet wholesome. Trust me, once you try this recipe, you’ll wonder how mushrooms and avocado could taste this delightful together!
Ingredients You’ll Need
Simple, fresh ingredients are what make this Avocado and Egg Stuffed Portobello Mushrooms Recipe truly shine. Each component plays a vital role in creating a dish that’s bursting with flavor, texture, and color, yet requires minimal fuss.
- 4 large portobello mushrooms: Their meaty texture is the perfect vessel for holding the creamy filling and eggs.
- 2 ripe avocados: They add rich creaminess and a slight buttery flavor that balances the earthiness of the mushrooms.
- 2 cloves garlic: Minced to provide a punch of savory aroma and depth.
- 1/4 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/4 teaspoon black pepper: Adds a gentle heat and complexity.
- 1/4 teaspoon crushed red pepper flakes: Optional but great for a subtle kick.
- 1 cup cherry tomatoes: Halved and juicy, they bring a burst of color and freshness.
- 2 tablespoons olive oil: For drizzling and roasting, lending a silky finish.
- 4 large eggs: The star protein that bakes beautifully in the mushroom cups.
- Fresh parsley or cilantro: For garnish, adding a vibrant herbal note and color contrast.
How to Make Avocado and Egg Stuffed Portobello Mushrooms Recipe
Step 1: Prepare the Mushrooms
Begin by gently wiping your portobello mushrooms with a damp paper towel to remove any dirt without turning them soggy, which water rinsing can cause. Next, carefully remove the stems and scrape out the gills from the underside with a spoon—this makes room for your luscious filling and ensures the mushrooms bake evenly.
Step 2: Make the Avocado Mixture
In a bowl, mash those ripe avocados with a fork until they’re creamy but still have a bit of chunkiness for texture. Stir in the minced garlic, salt, black pepper, and if you love a hint of heat, add crushed red pepper flakes. This mixture is the creamy, flavorful base that makes the dish irresistibly rich.
Step 3: Prepare the Cherry Tomatoes
In a separate bowl, toss the halved cherry tomatoes with olive oil, and a pinch of salt and pepper. These will roast alongside the mushrooms, offering juicy bursts of sweetness that brighten every bite.
Step 4: Assemble the Mushrooms
Preheat your oven to 375°F (190°C). Arrange the cleaned mushrooms on a lined baking sheet, gill side up. Spoon the avocado mixture into each cap, but be sure to leave a little space in the center to nestle an egg. Once that’s done, carefully crack each egg into a small bowl first to prevent any shell bits, then gently pour the egg into the avocado-filled mushroom cups.
Step 5: Bake and Add Cherry Tomatoes
Slide your baking sheet into the oven and bake for about 10 minutes. Then sprinkle the cherry tomatoes around the mushrooms and continue baking for another 5 to 10 minutes, or until the eggs are set to your liking. The oven’s warmth melds everything together beautifully, creating a comforting, savory masterpiece.
Step 6: Final Touches
Once out of the oven, let the mushrooms rest for a few minutes to cool slightly. Then finish by sprinkling fresh parsley or cilantro on top. That final burst of green not only adds a pop of color but also a fresh, herbaceous lift that complements the creamy avocado and earthy mushrooms perfectly.
How to Serve Avocado and Egg Stuffed Portobello Mushrooms Recipe
Garnishes
Fresh herbs like parsley or cilantro are my favorite garnishes here—they give the dish a vibrant, fragrant finish. Add a sprinkle of chili flakes for extra heat, or a squeeze of fresh lemon juice to brighten the flavors right before serving.
Side Dishes
This recipe pairs wonderfully with a light side salad of mixed greens tossed in a simple vinaigrette. If you want to add a bit more heartiness, some crusty whole-grain bread or roasted sweet potatoes complement the Avocado and Egg Stuffed Portobello Mushrooms Recipe beautifully.
Creative Ways to Present
For a brunch table wow factor, serve these mushrooms on a rustic wooden board surrounded by colorful veggies and edible flowers. You can also top them with crumbled feta or shredded cheese just before baking for an indulgent twist that friends will rave about.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though they rarely stick around!), store them in an airtight container in the refrigerator for up to two days. To keep the mushrooms from getting soggy, store the avocado mixture separately and reassemble before reheating.
Freezing
This particular dish is best enjoyed fresh, as freezing can alter the delicate texture of both the avocado and the egg. If you want to prep components ahead, consider freezing just the mushroom caps separately, then filling and baking fresh when ready.
Reheating
Gently reheat leftovers in a low oven (around 300°F or 150°C) for about 10 minutes to avoid overcooking the eggs. Alternatively, a quick warm-up in the microwave for 30 seconds works in a pinch but may change the texture slightly.
FAQs
Can I use other types of mushrooms?
While portobello mushrooms provide a perfect hearty base, you can experiment with large white mushrooms or shiitake caps, but keep in mind the size and texture differences may change the final experience.
What if I don’t eat eggs?
For an egg-free version, you can fill the cavities with an extra scoop of the avocado mixture or add some cooked quinoa or beans for protein. It won’t have the same baked egg effect but will still be delicious and filling.
How ripe should the avocados be?
Use ripe but firm avocados that mash easily yet hold some texture. Overly mushy ones might make the filling too watery, while underripe will lack the creamy richness that makes this recipe so tasty.
Can I make this recipe vegan?
To veganize, simply skip the eggs and replace them with a tofu scramble or chickpea flour “egg” mixture. The portobellos and avocado will still shine, making for a satisfying plant-based dish.
Is this recipe suitable for meal prep?
Absolutely! You can prep the mushroom caps and avocado mixture ahead of time and assemble just before baking. Just remember to add the eggs fresh to keep their texture just right.
Final Thoughts
This Avocado and Egg Stuffed Portobello Mushrooms Recipe is truly one of those special dishes that feels like a celebration of fresh, wholesome ingredients all baked into one irresistible package. Whether you’re feeding family, impressing friends, or simply treating yourself, it’s a recipe that’s worth making again and again. So go ahead, gather your ingredients, and enjoy every delicious bite!
Print
Avocado and Egg Stuffed Portobello Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (1 stuffed portobello per person)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A wholesome and flavorful recipe featuring large portobello mushrooms stuffed with creamy mashed avocado, fresh garlic, and topped with a perfectly baked egg. Cherry tomatoes roasted alongside add a burst of sweetness, making this dish a satisfying breakfast or light meal option.
Ingredients
Portobello Mushrooms
- 4 large portobello mushrooms (cleaned, stems removed, gills scraped out)
Avocado Mixture
- 2 ripe avocados (halved and pitted)
- 2 cloves garlic (minced)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Cherry Tomato Mix
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil (for drizzling)
- Salt and pepper (to taste)
Additional Ingredients
- 4 large eggs (one for each mushroom cap)
- Fresh parsley or cilantro (for garnish)
Instructions
- Clean Mushrooms: Gently wipe the portobello mushrooms with a damp paper towel to remove any dirt without soaking them, preserving their texture.
- Prepare Mushrooms: Remove the stems and scrape out the gills with a spoon to create a cavity for the filling.
- Mash Avocado: In a bowl, mash the avocado halves with a fork until chunky and creamy.
- Mix Avocado Filling: Add minced garlic, salt, black pepper, and optional crushed red pepper flakes to the mashed avocado, mixing thoroughly.
- Prepare Tomatoes: In another bowl, toss halved cherry tomatoes with olive oil, salt, and pepper until evenly coated.
- Preheat Oven: Set oven to 375°F (190°C) to prepare for baking.
- Place Mushrooms on Baking Sheet: Arrange the mushrooms gill-side up on a lined baking sheet.
- Fill Mushrooms: Spoon the avocado mixture into each mushroom cap, leaving space in the center for the egg.
- Add Eggs: Crack each egg into a small bowl then gently pour into the center of each stuffed mushroom, ensuring not to overflow.
- Bake Mushrooms: Bake in the oven for 15-20 minutes until eggs are cooked to your preference.
- Add Tomatoes: About five minutes before baking is complete, scatter the cherry tomatoes around the mushrooms to roast alongside.
- Garnish and Serve: Allow mushrooms to cool slightly after baking, then sprinkle with fresh parsley or cilantro before serving.
Notes
- Wiping mushrooms instead of rinsing prevents sogginess and preserves texture.
- Adjust red pepper flakes for desired heat level or omit if preferred mild.
- Cooking time may vary depending on egg size and desired egg doneness.
- Use fresh herbs like parsley or cilantro to enhance flavor and presentation.
- This dish makes an excellent healthy breakfast, brunch, or light dinner option.
