Avocado & Egg Stuffed Mushrooms – Vegetarian Breakfast Delight
Starting your day with a breakfast that is both healthy and satisfying can be tricky, especially for vegetarians looking for protein and flavor. Avocado & Egg Stuffed Mushrooms check all the boxes: creamy avocado, runny or baked egg, meaty mushroom base, and seasoning that will delight your taste buds.
These are perfect for:
- Brunches with friends
- Cozy weekend mornings
- Meal prep for a healthy start to your week
- Special holiday breakfasts
They look gourmet but are surprisingly easy to make, making them the perfect dish when you want a wow factor without the stress.
Why You’ll Love This Recipe
- Flavor Explosion: Earthy mushrooms, creamy avocado, and rich egg yolk combine for maximum taste.
- High Protein & Healthy Fats: Eggs provide protein, avocado adds healthy fats, making it a balanced breakfast.
- Low Carb Friendly: Perfect for those avoiding heavy breads.
- Customizable: Add cheese, herbs, or spices to suit your taste.
Ingredients (Serves 4)
For the Stuffed Mushrooms
- 8 large portobello mushrooms, stems removed
- 1 ripe avocado
- 4 small eggs (or 2 large if halved)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/4 tsp smoked paprika (optional)
- 1 tsp lemon juice
Optional Garnishes
- Fresh chives, chopped
- Cherry tomatoes, halved
- Feta cheese crumbles
- Microgreens
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease with olive oil.
2. Prepare the Mushrooms
Gently wipe mushrooms clean with a damp paper towel. Remove stems carefully. Brush each mushroom cap with olive oil and season with salt and pepper.
3. Prepare the Avocado Mixture
In a bowl, mash avocado with lemon juice, salt, pepper, and smoked paprika (if using) until smooth and creamy.
4. Stuff the Mushrooms
Spoon avocado mixture evenly into each mushroom cap. Make a small indentation in the center to hold the egg.
5. Crack the Eggs
Crack one egg into each mushroom’s avocado-filled center. If eggs are large, consider using half an egg or two smaller eggs per mushroom.
6. Bake
Place the stuffed mushrooms on the tray and bake for 15–20 minutes, or until egg whites are set but yolks are still runny. Adjust time for firmer yolks.
7. Garnish and Serve
Sprinkle with chopped chives, halved cherry tomatoes, or feta if desired. Serve warm as a breakfast, brunch, or snack.
Tips for Perfect Stuffed Mushrooms
- Egg Size Matters: Adjust baking time depending on your egg size preference.
- Avoid Overcrowding: Make sure mushrooms are not touching so they cook evenly.
- Creamier Avocado: Add a teaspoon of Greek yogurt for extra creaminess.
- Herb Variations: Basil, parsley, or cilantro work beautifully.
Variations
| Variation | How to Modify | Result |
|---|---|---|
| Cheesy Delight | Add shredded mozzarella or feta on top | Melty, decadent breakfast |
| Mediterranean | Add cherry tomatoes, olives, oregano | Tangy, flavorful twist |
| Spicy Kick | Add red pepper flakes or hot sauce | Wakes up your taste buds |
| Vegan Alternative | Replace egg with tofu scramble | Plant-based protein option |
Storage & Meal Prep
- Refrigerator: Store baked mushrooms in airtight container for 1–2 days.
- Reheat: 5–7 minutes in oven at 350°F to refresh.
- Make Ahead: Prep mushrooms and avocado mixture separately. Assemble and bake before serving.
FAQ
Q: Can I use smaller mushrooms?
Yes, but reduce the egg size or bake a bit less.
Q: Can I skip avocado?
You could substitute with cream cheese or ricotta for a creamy base.
Q: Can this be a brunch party dish?
Absolutely! Use mini mushrooms and place on a platter for easy serving.
Avocado & Egg Stuffed Mushrooms
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Clean mushrooms with a damp cloth and remove stems. Brush with olive oil and season with salt, pepper, and smoked paprika.
- Mash avocado with lemon juice, salt, pepper, and smoked paprika until creamy.
- Spoon the avocado mixture into each mushroom cap. Create a small indentation in the center for the egg.
- Carefully crack one egg into each indentation.
- Bake mushrooms for 15–20 minutes until egg whites are set but yolks remain soft.
- Garnish with chopped chives, cherry tomatoes, feta, or microgreens as desired.
- Serve warm immediately for a nutritious vegetarian breakfast.
