Description
A delightful and nutritious dish featuring creamy avocado and rich egg nestled in earthy mushroom caps.
Ingredients
Scale
- 8 large portobello or cremini mushrooms
- 4 fresh eggs
- 1 ripe avocado
- 2 cloves garlic, minced
- 1/2 cup feta or goat cheese (optional)
- Fresh parsley or chives, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Gently wipe the mushrooms with a damp cloth to clean them and remove the stems.
- In a bowl, mash the avocado, and mix it with minced garlic, cheese, herbs, salt, and pepper.
- Fill each mushroom cap with the avocado mixture, ensuring a generous spoonful in each.
- Create a small well in the center of the avocado filling and crack an egg into each cap.
- Season the eggs with a pinch of salt and pepper.
- Bake for about 20-25 minutes, or until the eggs are set but still slightly runny, depending on how you prefer them.
- Once done, remove from the oven and garnish with more herbs if desired.
Notes
For a creamier texture, use organic eggs. Pre-cook the mushrooms slightly if they’re releasing too much moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 200mg
Keywords: Avocado Egg Stuffed Mushrooms, vegetarian recipes, healthy appetizers