Description
A delightful dish featuring creamy avocado and perfectly cooked eggs nestled in savory portobello mushrooms, perfect for any meal.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 eggs
- Salt to taste
- Pepper to taste
- Olive oil
- Fresh herbs (e.g., parsley or chives) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- Drizzle olive oil on both sides of the mushrooms and place them on a baking sheet.
- Bake the mushrooms for 5-10 minutes until slightly tender.
- Meanwhile, scoop out the flesh of the avocados and mash it in a bowl, seasoning with salt and pepper.
- Once the mushrooms are ready, fill each cap with the avocado mixture.
- Create a small well in the avocado mixture and crack an egg into each mushroom cap.
- Season the eggs with a little salt and pepper.
- Return the stuffed mushrooms to the oven and bake for an additional 12-15 minutes, or until the eggs are cooked to your liking.
- Remove from the oven, garnish with fresh herbs, and serve warm.
Notes
For best results, enjoy fresh. Store leftovers in an airtight container for up to 2-3 days. Can be frozen but may affect texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 370mg