Avocado Egg Stuffed Portobello is a delightful dish featuring portobello mushrooms filled with creamy avocado and topped with a baked egg. This recipe is not just about taste; it’s also an experience that brings comfort and satisfaction to any meal. With its rich flavors and nutritious ingredients, this dish is perfect for breakfast, brunch, or even a light dinner. Let’s dive into the world of flavors that avocado and egg can create together in these delicious stuffed mushrooms!
Why You’ll Love This Avocado Egg Stuffed Portobello
This dish stands out for many reasons. First and foremost, it’s a healthy avocado egg stuffed mushrooms option packed with nutrients. The combination of creamy avocado and protein-rich eggs makes it a satisfying meal. Secondly, it’s a complete meal in itself, eliminating the need for side dishes. Third, the baked portobello avocado egg cups are low in carbs, making them ideal for those on a low-carb diet. Moreover, it’s quick to prepare, taking only 40 minutes from start to finish. Vegetarian-friendly and customizable, you can add various toppings to cater to your taste. Lastly, it’s perfect for meal prep, ensuring you have a delicious breakfast option ready to go!
Ingredients for Avocado Egg Stuffed Portobello
Gather these items:
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
How to Make Avocado Egg Stuffed Portobello Step-by-Step
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: Remove stems and scrape out gills from portobello mushrooms. Rinse, pat dry, and brush with olive oil. Season with salt and pepper.
- Step 3: Mash avocados in a bowl. Stir in cherry tomatoes, salt, and pepper. Fold in cheese if using.
- Step 4: Fill each mushroom cap with avocado mixture, creating a well for the egg.
- Step 5: Crack an egg into each mushroom well.
- Step 6: Bake for 20-25 minutes until eggs are set.
- Step 7: Garnish with fresh herbs and serve warm.
Pro Tips for the Best Avocado Egg Stuffed Portobello
Keep these in mind:
- Choose portobello mushrooms that are firm and fresh for the best flavor.
- For a spicier kick, add diced jalapeños to the avocado mixture.
- Use fresh herbs like cilantro or parsley for garnish to enhance the dish’s aroma.
- Ensure the eggs are fresh for the best texture and flavor.
Best Ways to Serve Avocado Egg Stuffed Portobello
These stuffed portobello mushrooms with avocado and egg can be served in various delightful ways. Pair them with a light salad for a refreshing contrast or serve them alongside whole-grain toast for added texture. You can also top them with additional ingredients like avocado slices, salsa, or a dollop of sour cream for extra flavor. These make for an excellent portobello avocado egg breakfast option that is both nutritious and filling!
How to Store and Reheat Avocado Egg Stuffed Portobello
To store your avocado egg baked mushrooms, place them in an airtight container in the fridge. They can be kept for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through. This is a great simple avocado egg portobello dish for brunch that you can prepare ahead of time and enjoy throughout the week!
Frequently Asked Questions About Avocado Egg Stuffed Portobello
What is avocado egg stuffed portobello?
Avocado egg stuffed portobello is a dish that combines large portobello mushrooms filled with a creamy avocado mixture and topped with a baked egg. It’s both tasty and nutritious!
Can I make avocado egg stuffed portobello ahead of time?
Yes, you can prepare the avocado mixture and stuff the mushrooms ahead of time. Just bake them fresh when you’re ready to enjoy!
How do I avoid common mistakes with avocado egg stuffed portobello?
Ensure that the mushrooms are properly cleaned and dried before stuffing. Additionally, avoid overcooking the eggs to maintain a runny yolk!
Variations of Avocado Egg Stuffed Portobello You Can Try
You can customize this portobello mushroom avocado egg recipe in many ways. Try adding spinach for extra greens or swapping the cheese for a dairy-free option to cater to dietary needs. For a Mexican twist, incorporate black beans and spices into the filling for a unique flavor profile. These variations will keep your meals exciting while maintaining the health benefits of this vegetarian dish!
For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast option. If you’re looking for a healthy side, consider our chickpea avocado salad.
Print
Delicious Avocado Egg Stuffed Portobello Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish featuring portobello mushrooms filled with creamy avocado and topped with a baked egg.
Ingredients
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Remove stems and scrape out gills from portobello mushrooms. Rinse, pat dry, and brush with olive oil. Season with salt and pepper.
- Mash avocados in a bowl. Stir in cherry tomatoes, salt, and pepper. Fold in cheese if using.
- Fill each mushroom cap with avocado mixture, creating a well for the egg.
- Crack an egg into each mushroom well.
- Bake for 20-25 minutes until eggs are set.
- Garnish with fresh herbs and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 186mg
Keywords: Avocado Egg Stuffed Portobello
