Avocado and Egg Stuffed Portobello Mushrooms
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat the oven to 375°F (190°C). Clean the Portobello mushrooms with a damp cloth and remove the stems.
- In a mixing bowl, mash the avocados, then stir in chopped spinach and minced garlic.
- Brush each mushroom cap with olive oil, then fill with the avocado mixture.
- Crack an egg on top of each stuffed mushroom and sprinkle with cheddar cheese, salt, and pepper.
- 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).