Avocado and Egg Stuffed Portobello Mushrooms Recipe

If you’re searching for an unforgettable brunch creation, look no further than these Avocado and Egg Stuffed Portobello Mushrooms. Creamy avocado, perfectly baked eggs, and roasted cherry tomatoes all nestled in hearty portobello mushroom caps create a dish that’s both nourishing and visually stunning. The flavors meld beautifully, balancing earthiness, richness, and freshness—making this recipe a go-to for breakfast, brunch, or even a quick weeknight dinner.

Ingredients You’ll Need

This recipe shines thanks to simple, fresh ingredients that each bring their own flair. Every element contributes something special, from the meaty mushrooms to the creamy avocado and the pop of juicy cherry tomatoes. Here’s what you need and why it matters:

• Portobello mushrooms: Their large caps provide a fantastic edible vessel that’s satisfyingly hearty and soaks up flavor.
• Avocados: Perfectly ripe avocados create the velvety base for your stuffing and offer healthy fats.
• Eggs: Baked right in the center, eggs add protein and bring luscious creaminess when you slice in.
• Cherry tomatoes: Halved and roasted, they lend a touch of bright acidity and color.
• Garlic: Fresh minced garlic wakes up the avocado with a gentle bite.
• Olive oil: Adds depth to both the mushrooms and tomatoes, helping everything roast up beautifully.
• Salt and pepper: Essential for balancing all the flavors.
• Fresh parsley or cilantro (optional): Adds a fresh green pop and a boost of herbal aroma.
• Crushed red pepper flakes (optional): Throw these in if you’re craving a gentle heat kick.

How to Make Avocado and Egg Stuffed Portobello Mushrooms

Step 1: Preparing the Portobello Mushrooms

Let’s get those portobello mushrooms ready for their starring role. Gently clean each mushroom cap using a damp paper towel, carefully wiping away any dirt. Avoid rinsing under running water; mushrooms are notorious for soaking up moisture and no one wants a soggy outcome! Once they’re clean, snap out the stems and use a spoon to scrape out the dark gills—this makes plenty of room for your delicious filling and keeps any unwanted bitterness at bay.

Step 2: Preparing the Avocado Filling

While your mushrooms take a breather, grab your ripe avocados. Slice them open, remove the pits, and scoop the flesh into a bowl. Mash until chunky, then stir in freshly minced garlic, a good pinch of salt and pepper, and a hit of red pepper flakes if you love spice. This simple combination transforms into a creamy, flavorful stuffing that’s impossible to resist.

Step 3: Prepping the Cherry Tomatoes

Cherry tomatoes are both a flavor booster and a colorful finishing touch. Cut them in half, then toss with a splash of olive oil and a sprinkle of salt and pepper. Set them aside for now—they’ll join the baking party in a bit, getting sweeter and more intense as they roast.

Step 4: Assembling the Stuffed Mushrooms

Preheat your oven to 375°F (190°C). Arrange your prepared portobello mushroom caps on a lined or greased baking sheet; you can trim the edges if they wobble. Spoon the mashed avocado filling evenly into each cap, spreading it around but leaving a well in the center for your egg. This little pocket is key to holding everything together as it bakes.

Step 5: Adding the Egg

Crack each egg gently into a small bowl first. This step makes it easier to pour the egg into your “avocado nest” without breaking the yolk. Carefully slide an egg into the center of each prepared mushroom cap. Pat yourself on the back—the most delicate part is done!

Step 6: Baking

With the eggs in place, slide the baking sheet into your preheated oven. Bake for 15 to 20 minutes, depending on how runny or set you prefer your eggs. Peek in after 15 minutes for a gooey yolk; let them go the full 20 for a more cooked center. Watch as everything comes together—this is where the magic happens!

Step 7: Adding the Cherry Tomatoes

When there’s about five minutes left in your bake, scatter the halved cherry tomatoes around the mushrooms. This quick roast intensifies their flavor, and their bright color makes the finished Avocado and Egg Stuffed Portobello Mushrooms an absolute feast for the eyes.

Step 8: Garnishing and Serving

Take the mushrooms out and give them a few minutes to settle. Shower with freshly chopped parsley or cilantro for a fresh herbal aroma and vibrant finish. These beauties are ready to be served right away—just transfer them gently to a platter and enjoy warm!

How to Serve Avocado and Egg Stuffed Portobello Mushrooms

Garnishes

The final flourish is all about freshness and color. Sprinkle your Avocado and Egg Stuffed Portobello Mushrooms with chopped parsley or cilantro for a bright, herbaceous note. Crushed red pepper flakes add a playful hint of heat for those who like it spicy, and a light dusting of sea salt brings out every flavor.

Side Dishes

Although these stuffed mushrooms can absolutely hold their own as a main dish, they pair wonderfully with a crisp green salad, roasted sweet potatoes, or a bed of fluffy quinoa. For brunch, serve alongside toasted sourdough or a tangy fruit salad to round out the meal.

Creative Ways to Present

If you want to impress, serve your Avocado and Egg Stuffed Portobello Mushrooms family-style on a rustic wooden board with extra cherry tomatoes and herb sprigs on the side. Or, stack them up with a swirl of sriracha aioli and microgreens for an Instagram-worthy plate. Individual cast-iron skillets or ramekins are also fun ways to personalize each portion.

Make Ahead and Storage

Storing Leftovers

Cooked Avocado and Egg Stuffed Portobello Mushrooms keep surprisingly well in the fridge. Just allow them to cool completely, then store in an airtight container for up to two days. Keep the garnishes separate and add them fresh when you’re ready to eat.

Freezing

While fresh is always best, you can freeze leftovers if needed. Place cooled, cooked mushrooms in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to a month. The texture of the avocado may soften, but the flavor still shines through.

Reheating

To reheat, place the stuffed mushrooms on a baking sheet in a 350°F oven until warmed through—about 10–12 minutes. If you’re grabbing them for a quick breakfast, the microwave works, too, but the oven helps maintain their texture best. Add fresh herbs or a splash of hot sauce before serving to wake up the flavors.

FAQs

Can I use smaller mushrooms instead of portobellos?

Portobellos are recommended for their size and meaty texture, but you can swap in large cremini or other robust mushrooms. Just make sure there’s enough room for the stuffing and adjust baking times as needed.

What’s the best way to keep the egg from spilling out?

Be sure to create a deep enough well in the avocado filling and gently pour the egg into the center of each cap. Cracking the egg into a small bowl first makes the transfer much easier and neater.

Can I make these dairy-free and gluten-free?

Absolutely! This Avocado and Egg Stuffed Portobello Mushrooms recipe is naturally both gluten-free and dairy-free, making it perfect for a variety of dietary preferences.

Are these good for meal prep?

They’re a delicious option for meal prep—just bake, cool, and store them as directed. For best results, add fresh garnishes just before serving, and try to enjoy within two days for optimal flavor and texture.

How can I add more protein or flavor?

Stir some crumbled cooked bacon, smoked salmon, or shredded cheese into the avocado filling for extra protein and richness. You can also mix in fresh herbs or your favorite spice blend to customize the flavor profile.

Final Thoughts

Avocado and Egg Stuffed Portobello Mushrooms are the kind of dish that’s as impressive as it is easy—full of nourishing ingredients and big flavors. Give them a try for your next brunch, lazy Sunday, or quick dinner, and watch everyone fall in love with these savory, colorful bites!

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