Best Vegetarian Breakfast: Avocado & Egg Stuffed Mushrooms

Why You’ll Love Best Vegetarian Breakfast: Avocado & Egg Stuffed Mushrooms Recipe

I enjoy this recipe because it’s simple, protein-rich, and naturally vegetarian. I like that it’s baked instead of fried, and the ingredients come together quickly with very little prep. It works beautifully for breakfast, brunch, or even a light meal when I want something savory and balanced.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 large portobello or cremini mushrooms
2 ripe avocados
4 large eggs
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper (to taste)
1/4 cup shredded cheese (cheddar, mozzarella, or feta, optional)
Fresh herbs (such as chives or parsley, for garnish)

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. I gently clean the mushrooms with a damp cloth, remove the stems, and scoop out a little of the inside to make room for the filling. I arrange them on the baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, salt, and pepper.

In a medium bowl, I mash the avocados until smooth and season them lightly with salt and pepper. I crack the eggs into the bowl with the avocado and mix until combined. Depending on the texture I want, I either mix fully for a firmer filling or leave it slightly streaky for a creamier result.

I spoon the avocado and egg mixture into each mushroom cap, filling them generously. If I’m using cheese, I sprinkle it on top. I bake the stuffed mushrooms for about 20 to 25 minutes, until the eggs are set and the mushrooms are tender. I remove them from the oven, let them cool slightly, garnish with fresh herbs, and serve them warm.

Servings and Timing

I make this recipe to serve about 4 people. The prep time takes me around 10 minutes, the cook time is about 20 minutes, and the total time comes to approximately 30 minutes.

Variations

I sometimes add a pinch of chili flakes for heat or mix in chopped spinach for extra greens. When I want a richer flavor, I use feta cheese instead of cheddar or mozzarella. I also like adding a squeeze of lemon juice to the avocado for brightness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm them gently in the oven so the mushrooms don’t release too much moisture. I avoid microwaving when possible to keep the texture pleasant.

FAQs

Can I make these ahead of time?

I prep the mushrooms and filling ahead, but I bake them fresh for the best texture.

What mushrooms work best?

I like portobello for a heartier bite, but cremini mushrooms work just as well.

Can I make this dairy-free?

I simply skip the cheese, and the dish is still creamy and satisfying.

How do I know when the eggs are done?

I check that the centers are set but not dry, adjusting bake time as needed.

Can I add vegetables to the filling?

I sometimes add finely chopped peppers or spinach for extra texture.

Is this recipe good for brunch?

I think it’s perfect for brunch and looks great on a serving platter.

Can I use egg whites only?

I use egg whites occasionally for a lighter option.

How ripe should the avocados be?

I prefer ripe avocados that mash easily without being watery.

Can I freeze stuffed mushrooms?

I don’t recommend freezing them, as the texture changes after thawing.

What can I serve with this?

I like pairing it with toast, fresh fruit, or a light salad.

Conclusion

I find these avocado and egg stuffed mushrooms to be a fresh, flavorful breakfast that feels both nourishing and indulgent. With simple ingredients and beautiful presentation, it’s a recipe I love making whenever I want a vegetarian dish that truly satisfies.