Ingredients
Scale
- 4 large Portobello mushrooms
- 1 ripe avocado
- 2 medium-sized eggs
- Fresh herbs (like cilantro or parsley)
- Salt
- Pepper
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean each Portobello mushroom with a damp paper towel to remove any dirt.
- Carefully remove the stems and scrape out the gills using a spoon.
- In a mixing bowl, mash one ripe avocado until smooth but still chunky.
- Add two beaten eggs, a squeeze of lemon juice, freshly chopped herbs, salt, and pepper to the mashed avocado.
- Mix well until everything is combined but don’t overdo it; we want some texture.
- Spoon generous amounts of the avocado-egg mixture into each mushroom cap until they’re heaping full.
- Place your stuffed mushrooms in the prepared baking dish and pop them into your preheated oven.
- Bake for about 20-25 minutes or until the eggs are fully set and slightly puffed up.
- Once done baking, remove them from the oven and let them cool slightly before serving.
- Garnish with extra herbs if desired and enjoy warm for maximum creaminess!
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with fresh herbs on top.
Use ripe avocados for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg