Avocado and Egg Stuffed Portobello Mushrooms
A creamy, savory, oven-baked delight
Introduction
Avocado and Egg Stuffed Portobello Mushrooms are one of those magical dishes that feel restaurant-worthy yet come together with simple, everyday ingredients. Meaty portobello mushrooms act as the perfect natural bowl, holding creamy avocado, gently baked eggs, and a medley of seasonings that come alive in the oven. The contrast of textures is what makes this dish irresistible: tender roasted mushrooms, rich avocado, and soft-set eggs with just-runny yolks.
This recipe is naturally gluten-free, vegetarian, and can be adapted for keto, paleo, or dairy-free diets with ease. Whether you serve it for brunch with a side salad, as a light lunch, or as a comforting dinner with crusty bread, it’s guaranteed to impress without stressing you out.
Ingredients (Serves 4)
For the stuffed mushrooms:
- 4 large portobello mushroom caps
- 2 ripe avocados
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, finely minced
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon chili flakes (optional, for heat)
Optional toppings and add-ins:
- ¼ cup crumbled feta or goat cheese
- Fresh parsley, cilantro, or chives, finely chopped
- Cherry tomatoes, diced
- A drizzle of hot sauce or chili oil
- Grated Parmesan (for a crispier finish)
Step-by-Step Instructions
1. Prepare the Mushrooms
Start by preheating your oven to 200°C (400°F). While the oven heats, gently clean the portobello mushrooms using a damp paper towel. Avoid rinsing them under water, as mushrooms absorb moisture easily and can become soggy.
Carefully remove the stems by twisting them out, and use a spoon to gently scrape away the dark gills inside the mushroom caps. This step creates more space for the filling and gives the final dish a cleaner flavor.
Place the mushroom caps on a baking tray lined with parchment paper, gill-side up. Brush each cap lightly with olive oil and season generously with salt and black pepper.
2. Pre-Roast for Maximum Flavor
Slide the mushrooms into the oven and roast them for 10 minutes. This pre-roasting step is essential—it helps release excess moisture and intensifies the mushrooms’ deep, savory flavor. Once done, remove them from the oven and carefully drain any liquid that has pooled inside the caps.
Set aside while you prepare the filling.
Preparing the Avocado Filling
3. Mash the Avocado
In a bowl, scoop out the flesh of the avocados. Add lemon juice, minced garlic, smoked paprika, a pinch of salt, and black pepper. Mash gently with a fork until creamy but still slightly chunky. You want texture here—think rustic, not smooth guacamole.
Taste and adjust seasoning. This avocado mixture is the creamy base that balances the richness of the egg and the umami of the mushrooms.
Assembling the Mushrooms
4. Fill the Caps
Spoon the avocado mixture evenly into each pre-roasted mushroom cap, spreading it gently to create a small well in the center. This little indentation will help cradle the egg and keep it from sliding off.
If you’re adding cheese, sprinkle a small amount over the avocado layer now.
5. Add the Eggs
Carefully crack one egg into a small bowl, then gently slide it into the avocado-filled mushroom. Repeat with the remaining mushrooms. Season the eggs lightly with salt, pepper, and chili flakes if using.
Baking to Perfection
6. Bake the Stuffed Mushrooms
Return the baking tray to the oven and bake for 12–15 minutes, depending on how you like your eggs. For runny yolks, aim closer to 12 minutes. For firmer yolks, go up to 15 or even 17 minutes.
Keep an eye on them—the whites should be set, but the yolk should still jiggle slightly if you want that luscious, golden center.
7. Optional Broil for Finish
If you’ve added cheese and want a golden top, switch the oven to broil for 1–2 minutes at the end. Watch closely to prevent burning.
Finishing Touches
Remove the mushrooms from the oven and let them rest for 2–3 minutes. This helps the eggs settle and makes serving easier.
Garnish with fresh herbs, diced cherry tomatoes, or a drizzle of chili oil. A sprinkle of flaky sea salt right before serving elevates the flavors beautifully.
Serving Suggestions
These Avocado and Egg Stuffed Portobello Mushrooms are incredibly versatile:
- For brunch: Serve with a crisp green salad and toasted sourdough
- For lunch: Pair with quinoa, couscous, or roasted sweet potatoes
- For dinner: Add a side of grilled vegetables or a warm lentil salad
They’re satisfying on their own but also shine as part of a larger spread.
Tips for Success
- Choose large mushrooms: Bigger caps hold the filling better and prevent overflow.
- Use ripe avocados: They should be soft but not mushy for the best texture.
- Drain excess liquid: Always pour off mushroom juices after pre-roasting to avoid sogginess.
- Customize freely: Add sautéed spinach, caramelized onions, or cooked bacon if you’re not vegetarian.
Final Thoughts
Avocado and Egg Stuffed Portobello Mushrooms prove that simple ingredients can create extraordinary results. This dish celebrates balance—earthy mushrooms, creamy avocado, and perfectly baked eggs working together in every bite. It’s nourishing, comforting, and elegant enough to serve guests, yet easy enough to make on a quiet weekday.