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Avocado & Egg Stuffed Mushrooms

Creamy avocado and baked eggs stuffed into hearty mushroom caps, perfect for a healthy vegetarian breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 mushrooms
Course: Breakfast, Brunch, Vegetarian
Cuisine: American, Healthy
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Mushrooms
  • 8 large portobello mushrooms stems removed
  • 1 tbsp olive oil for brushing mushrooms
  • to taste salt
  • to taste black pepper
  • 0.25 tsp smoked paprika optional
Filling
  • 1 ripe avocado mashed
  • 1 tsp lemon juice freshly squeezed
  • 4 small eggs or 2 large eggs halved
Optional Garnish
  • 1 tbsp chives chopped
  • 4 cherry tomatoes halved
  • 2 tbsp feta cheese crumbled
  • microgreens for decoration

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. Clean mushrooms with a damp cloth and remove stems. Brush with olive oil and season with salt, pepper, and smoked paprika.
  3. Mash avocado with lemon juice, salt, pepper, and smoked paprika until creamy.
  4. Spoon the avocado mixture into each mushroom cap. Create a small indentation in the center for the egg.
  5. Carefully crack one egg into each indentation.
  6. Bake mushrooms for 15–20 minutes until egg whites are set but yolks remain soft.
  7. Garnish with chopped chives, cherry tomatoes, feta, or microgreens as desired.
  8. Serve warm immediately for a nutritious vegetarian breakfast.

Notes

Adjust baking time to preference for yolk firmness. Make ahead by prepping mushrooms and avocado separately, assemble just before baking.