Try this fresh and easy mushroom bake.
introduction
This recipe mixes creamy avocado and a baked egg inside a big mushroom cap. It is easy and fills you up. If you like egg breakfasts, see the reasons to try a Persian egg breakfast for more egg ideas.
why make this recipe
Make this when you want a quick, healthy meal. It uses simple ingredients and cooks in one pan. The dish is low carb and full of flavor. For other simple egg recipes and ideas, check the easy cake mix with eggs guide.
how to make Avocado Egg Stuffed Mushrooms
Ingredients :
- 4 large portobello mushrooms
- 2 ripe avocados
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Eggs (to fill each mushroom)
Directions :
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a bowl, mash the avocados and mix in the minced garlic, salt, and black pepper.
- Fill each portobello mushroom with the avocado mixture.
- Crack an egg on top of the avocado filling in each mushroom.
- Place the stuffed mushrooms on a baking tray and bake in the preheated oven for about 20-25 minutes or until the eggs are cooked to your liking.
- Serve immediately, garnished with cherry tomatoes if desired.
how to serve Avocado Egg Stuffed Mushrooms
Serve warm on a plate. Add fresh cherry tomatoes or a green salad on the side. For more ideas for baked egg dishes, try the egg loaf vegan recipe for inspiration.
how to store Avocado Egg Stuffed Mushrooms
Cool the mushrooms to room temperature before storing. Place in an airtight container and keep in the fridge for up to 2 days. Reheat gently in the oven at 300°F (150°C) for 8–10 minutes or until warm. Do not freeze, as the avocado texture will change.
tips to make Avocado Egg Stuffed Mushrooms
- Use ripe but firm avocados for best texture.
- If the mushroom caps are very large, use two eggs or save some filling for another cap.
- To avoid runny eggs, bake a few minutes longer. If you want softer yolks, watch the oven at 18 minutes. For extra ideas and egg tips, read the egg fried rice tips.
variation (if any)
- Add shredded cheese on top for a melty finish.
- Mix chopped herbs like cilantro or parsley into the avocado.
- Use baby bella mushrooms if you want smaller, snack-size portions.
FAQs
Q: Can I use other mushrooms?
A: Yes. Use large mushrooms like portobello or smaller ones like baby bella. Adjust egg size if needed.
Q: Can I make this vegan?
A: You can skip the egg and add chickpea mash or crumbled tofu to the avocado for a vegan version.
Q: How do I know when the egg is done?
A: The egg white should look set and opaque. If you like runny yolks, bake about 18–20 minutes. For firmer yolks, bake longer.
Q: Can I prep this ahead?
A: You can make the avocado mix and clean mushrooms ahead, but add the egg and bake just before serving for best results.
Avocado Egg Stuffed Mushrooms
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- In a bowl, mash the avocados and mix in the minced garlic, salt, and black pepper.
- Fill each portobello mushroom with the avocado mixture.
- Crack an egg on top of the avocado filling in each mushroom.
- Place the stuffed mushrooms on a baking tray and bake in the preheated oven for about 20-25 minutes or until the eggs are cooked to your liking.
- Serve immediately, garnished with cherry tomatoes if desired.