Avocado and Egg Stuffed Portobello Mushrooms: Easy and Healthy Delight
Enjoy a delicious and healthy meal with Avocado and Egg Stuffed Portobello Mushrooms. This recipe is easy to make and packed with nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large portobello mushrooms
- 1 ripe avocado
- 2 eggs
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- Brush the mushrooms with olive oil and season with salt and pepper.
- Place the mushrooms on a baking sheet, gill-side up.
- Scoop out a bit of the center of each mushroom to create space for the egg.
- In a bowl, mash the avocado with lemon juice, salt, and pepper.
- Fill each mushroom with the mashed avocado.
- Crack an egg into the center of each mushroom.
- Bake in the preheated oven for 15-20 minutes, or until the egg whites are set.
- Garnish with fresh herbs before serving.
Notes
- For extra flavor, add cheese on top before baking.
- Great for a brunch option!
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg