Description

A nourishing and satisfying vegetarian breakfast made with tender baked mushrooms stuffed with creamy avocado and softly set eggs. This wholesome dish is simple to prepare and perfect for breakfast, brunch, or a light savory meal.

Ingredients

12 large portobello or cremini mushrooms

2 ripe avocados

4 large eggs

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

Salt, to taste

Black pepper, to taste

1/4 cup shredded cheese (cheddar, mozzarella, or feta) – optional

Fresh herbs such as chives or parsley, for garnish

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms with a damp cloth, remove the stems, and gently scoop out a bit of the center to create space for filling.
Arrange mushrooms on the baking sheet, drizzle with olive oil, and season with garlic powder, onion powder, salt, and pepper.
In a bowl, mash the avocados until smooth and season lightly with salt and pepper.
Crack the eggs into the avocado and mix until combined, adjusting texture as desired.
Spoon the avocado and egg mixture evenly into each mushroom cap.
Sprinkle cheese on top if using.
Bake for 20–25 minutes, until the eggs are set and mushrooms are tender.
Remove from oven, cool slightly, garnish with fresh herbs, and serve warm.

Notes

Skip the cheese to keep the recipe dairy-free.

Add chili flakes for heat or spinach for extra greens.

Use ripe but firm avocados for the best texture.

Avoid microwaving leftovers to maintain texture.

Best served fresh for optimal flavor and consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 stuffed mushrooms
Calories: 280
Sugar: 3g
Sodium: 310mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 7g
Protein: 10g
Cholesterol: 185mg