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Avocado and Egg Stuffed Mushrooms

A hearty, low-carb breakfast featuring roasted Portobello mushrooms filled with creamy avocado and a perfectly baked egg.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 mushrooms
Course: Breakfast, Brunch
Cuisine: American, Keto
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 large Portobello mushrooms stems removed, gills scraped
  • 1 tbsp olive oil
Filling
  • 2 medium avocados ripe
  • 1 tsp lime juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 4 large eggs or medium if mushrooms are small
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp red pepper flakes optional

Equipment

  • Baking sheet
  • Parchment paper
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Clean mushrooms with a damp cloth. Remove stems and scrape out the gills with a spoon.
  3. Brush mushroom caps with olive oil. Place on baking sheet and bake for 10-12 minutes to release moisture.
  4. Meanwhile, mash the avocado with lime juice, salt, and pepper.
  5. Remove mushrooms from oven. Pat dry if needed. Fill each cap with mashed avocado, creating a well in the center.
  6. Crack an egg into the center of each avocado nest.
  7. Bake for 12-15 minutes until egg whites are set but yolks are still soft.
  8. Sprinkle with parsley, red pepper flakes, and extra black pepper before serving.

Notes

Pre-baking the mushrooms is crucial to prevent them from becoming soggy.