Description
A cozy breakfast delight featuring portobello mushrooms stuffed with creamy avocado and a baked egg, perfect for brunch or an easy weeknight dinner.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems. Brush them with olive oil and season with salt and pepper.
- Place the mushrooms on a baking sheet, gill side up.
- In a bowl, mash the avocados and season with salt and pepper. Spoon the mashed avocado evenly into each mushroom cap.
- Carefully crack an egg on top of the avocado filling in each mushroom.
- Bake in the preheated oven for about 15-20 minutes, or until the egg whites are set.
- Remove from the oven and garnish with chopped herbs.
- Serve warm and enjoy your nutritious breakfast!
Notes
Make-Ahead Advice: Prepare the portobello caps and mashed avocado the night before. Simply assemble and bake in the morning. Leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 186mg