Irresistible Avocado and Egg Stuffed Portobello Mushrooms

Imagine sinking your teeth into a warm, savory Portobello mushroom, its earthy aroma wafting through the air, bursting with a creamy avocado and perfectly cooked egg filling. The flavors dance together like a culinary ballet, each bite offering a delightful mix of textures and tastes that leaves you craving more.

Now, picture yourself serving this dish at a brunch gathering, friends gathered around, their eyes lighting up as they take their first bites. The laughter echoes as you share stories while savoring this delicious creation. This Avocado and Egg Stuffed Portobello Mushrooms recipe is not just food; it’s an experience that will elevate any occasion.

I remember the first time I made these stuffed mushrooms for my family. They were skeptical at first but ended up going back for seconds (and maybe thirds).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Portobello Mushrooms: Choose large, firm mushrooms; they should have a smooth cap without blemishes for the best texture.

• Avocado: Use ripe avocados that yield slightly when squeezed; they’ll provide a creamy filling.

• Eggs: Fresh eggs are essential; they’ll create that perfect soft yolk in each mushroom.

• Fresh Spinach: Opt for vibrant green spinach; it adds color and nutrients to the stuffing.

• Garlic: Fresh garlic cloves will enhance flavor; don’t be shy about adding extra if you’re feeling adventurous.

• Cheddar Cheese: Grated sharp cheddar melts beautifully over the top, adding richness to each bite.

• Olive Oil: Extra virgin olive oil gives depth and helps roast the mushrooms to perfection.

• Seasonings (Salt & Pepper): Simple yet essential for enhancing all those wonderful flavors in your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Avocado and Egg Stuffed Portobello Mushrooms

Preheat your oven to 375°F (190°C). Begin by cleaning your Portobello mushrooms with a damp cloth to remove any dirt; avoid soaking them in water as they can become soggy.

Create the Filling: In a mixing bowl, mash ripe avocados until smooth; add chopped spinach and minced garlic for that extra flavor kick. Mix well until everything is nicely combined.

Prepare the Mushrooms: Lightly brush both sides of each mushroom cap with olive oil. This step helps achieve that golden-brown finish during roasting.

Assemble with Eggs: Place the prepared mushrooms on a baking sheet. Spoon the avocado mixture generously into each cap. Crack an egg right on top of each filled mushroom—watch as it creates a beautiful nest of goodness.

Add Cheese and Seasoning: Sprinkle shredded cheddar cheese over each stuffed mushroom and season lightly with salt and pepper to taste. The cheese will melt into gooey perfection as they cook.

Bake Until Perfectly Cooked: Bake in your preheated oven for about 20-25 minutes until the egg whites are set but yolks remain runny. Your kitchen will smell heavenly during this process!

Serve these Avocado and Egg Stuffed Portobello Mushrooms immediately while they’re still warm and inviting. Enjoy them solo or pair with some crusty bread for an extra treat!

This recipe isn’t just about feeding people; it’s about creating memories around good food. So roll up your sleeves, gather those ingredients, and let’s get cooking!

Key Tips for Avocado and Egg Stuffed Portobello Mushrooms

Choose ripe avocados: Use avocados that yield slightly when pressed for creamy filling. I learned the hard way when my first batch turned out overly firm.

Fresh herbs enhance flavor: Sprinkle fresh herbs like cilantro or parsley before serving for a burst of freshness. I often forget, but it makes a world of difference.

Don’t overcook the mushrooms: Bake until just tender to maintain their meaty texture. I once turned mine into mushroom mush, and let’s just say, it was a lesson learned.

Perfecting the Cooking Process

Preheat your oven to 375°F (190°C) and start by gently cleaning the portobello mushrooms. Remove the stems, then bake them for 10 minutes to release moisture before filling them with the delicious avocado and egg mixture.

Add Your Touch

Feel free to swap out ingredients based on personal preference. Add crumbled feta cheese or diced tomatoes for an extra zing, or use kale instead of spinach for a hearty twist.

Storing & Reheating

Store leftover stuffed mushrooms in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, maintaining their delightful texture.

The first time I made these Avocado and Egg Stuffed Portobello Mushrooms for friends, they couldn’t stop raving about them! It became a regular request during our brunch gatherings.

FAQ

Can I prepare stuffed mushrooms ahead of time?

Yes, you can prepare and assemble them a few hours prior; just refrigerate until baking.

What can I substitute for eggs in this recipe?

Try using tofu or chickpea flour mixed with water as an egg alternative for vegan options.

How do I know when the mushrooms are done?

Mushrooms should be tender but not mushy; check after 15 minutes of baking.

Print

Avocado and Egg Stuffed Portobello Mushrooms

Print Recipe

Pin Recipe

Avocado and Egg Stuffed Portobello Mushrooms are a delightful brunch dish that combines earthy mushrooms with creamy avocado and perfectly cooked eggs. Each bite offers a satisfying mix of flavors and textures, making it an impressive yet simple recipe for any gathering. With just a few fresh ingredients, you can create a visually stunning dish that’s bound to impress your guests.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large Portobello mushrooms
• 2 ripe avocados
• 4 fresh eggs
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Clean the Portobello mushrooms with a damp cloth and remove the stems.
2. In a mixing bowl, mash the avocados, then stir in chopped spinach and minced garlic.
3. Brush each mushroom cap with olive oil, then fill with the avocado mixture.
4. Crack an egg on top of each stuffed mushroom and sprinkle with cheddar cheese, salt, and pepper.
5. Bake for 20-25 minutes until egg whites are set but yolks remain runny. Serve warm.

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Sugar: 1g
• Sodium: 290mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 186mg

Keywords: For added flavor, consider using fresh herbs like cilantro or parsley before serving. Feel free to substitute spinach with kale or add diced tomatoes for extra zest. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F (175°C).