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
Scale
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.