Description
A delightful and creamy dish featuring roasted Portobello mushrooms stuffed with mashed avocado and baked eggs—perfect for any meal.
Ingredients
Scale
- 4 large Portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- Salt to taste
- Pepper to taste
- Olive oil
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Brush the Portobello mushrooms with olive oil and season with salt and pepper.
- Place them on a baking sheet, gill side up, and bake for 10 minutes.
- While the mushrooms are baking, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with salt and pepper.
- After 10 minutes, remove the mushrooms from the oven.
- Spoon the mashed avocado into each mushroom cap.
- Carefully crack one egg into each mushroom.
- Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes, or until the eggs are cooked to your liking.
- Remove from the oven, garnish with fresh herbs if desired, and serve warm.
Notes
For a spicy kick, add hot sauce or jalapeños to the avocado mash. You can also sprinkle cheese on top for an indulgent twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg