Description
A delightful combination of creamy avocado and baked egg nestled in roasted portobello mushrooms, perfect for brunch or a savory meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- Salt and pepper to taste
- Olive oil
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms gently with a damp cloth and remove the stems.
- Drizzle the caps with olive oil and season with salt and pepper.
- Arrange the mushrooms on a baking sheet, cap side up.
- Halve the avocados, remove the pits, and scoop out a small portion of flesh.
- Nestle each avocado half into the mushroom caps.
- Crack an egg into each avocado half.
- Season the eggs with salt and pepper.
- Bake for 15-20 minutes, depending on desired doneness of eggs.
- Garnish with fresh herbs before serving.
Notes
For make-ahead, prepare mushrooms and avocado halves the night before. Assemble and bake in the morning.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 280
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg