Description
A delicious and hearty dish featuring Portobello mushrooms stuffed with creamy avocado and a perfectly baked egg.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 ripe avocados
- 4 eggs
- Salt to taste
- Pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the Portobello mushrooms and remove the stems.
- Brush the caps with olive oil and place them on a baking sheet.
- Mash the avocados and season with salt and pepper.
- Fill each mushroom cap with mashed avocado, creating a small well in the center.
- Crack an egg into each well.
- Bake for about 15-20 minutes, or until the egg whites are set.
- Remove from the oven and garnish with fresh herbs before serving.
Notes
Feel free to get creative with different types of mushrooms or substitute avocados with mashed sweet potatoes if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg
Keywords: stuffed mushrooms, avocado, brunch, easy recipes, vegetarian