Description
Delightful stuffed mushrooms filled with creamy avocado and a perfectly cooked egg, offering a rich and balanced flavor profile.
Ingredients
Scale
- 4 large portobello or cremini mushrooms
- 2 ripe avocados
- 2 fresh eggs
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1/4 cup feta or cheddar cheese (optional)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems to create a hollow space for stuffing.
- In a mixing bowl, mash the ripe avocados until smooth and stir in minced garlic, salt, pepper, and chopped herbs. If using cheese, fold it in.
- Spoon the avocado mixture generously into each mushroom cap, making a small well in the center for the egg.
- Drizzle the stuffed mushrooms with olive oil and place them on a baking sheet. Bake for about 15 minutes.
- Carefully crack an egg into each mushroom’s well and return them to the oven, baking for an additional 7-10 minutes, or until the egg whites are set.
- Garnish with extra herbs, a sprinkle of red pepper flakes, or a drizzle of hot sauce before serving warm.
Notes
Ensure mushrooms are fresh for the best texture and flavor. Overbaking can lead to rubbery eggs, so keep an eye on them during the last step.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 186mg
Keywords: stuffed mushrooms, avocado, eggs, vegetarian, appetizer, healthy