Ingredients
Scale
- 4 large portobello mushrooms
- 1 ripe avocado
- 2 large eggs
- 2 garlic cloves, minced
- 1/4 cup fresh chives or parsley, chopped
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Gently remove the stems from your Portobello mushrooms using a small knife.
- Use a spoon to scrape out some of the gills inside.
- In a mixing bowl, combine one ripe avocado (mashed), two large eggs (beaten), two minced garlic cloves, salt, and pepper to taste.
- Fold in chopped fresh herbs like chives or parsley until everything is evenly mixed.
- Carefully spoon generous amounts of your delicious filling into each mushroom cap.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in your preheated oven for about 20-25 minutes or until the mushrooms are tender and the egg is set but still slightly jiggly in the center.
- Once baked, remove from the oven and garnish with additional fresh herbs if desired.
- Serve immediately while warm.
Notes
Store leftovers in an airtight container.
Reheat gently in the oven.
Serve with fresh herbs sprinkled.
Use ripe avocados for creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg