Description
A delightful dish featuring portobello mushrooms filled with creamy avocado and topped with a baked egg.
Ingredients
Scale
- 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: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 186mg