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Avocado-Stuffed Portobello Egg Bake

A savory roasted portobello mushroom filled with creamy avocado and topped with a perfectly baked egg for a rich, low-carb, nutrient-dense breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 stuffed mushrooms
Course: Breakfast, Brunch
Cuisine: Healthy, Low Carb
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large portobello mushroom caps
  • 1 tbsp olive oil
  • 1 ripe avocado
  • 1 tsp lemon juice
  • 2 eggs large
  • 1 tbsp fresh herbs cilantro or parsley
  • 0.25 tsp red pepper flakes
  • salt and black pepper to taste

Equipment

  • Baking sheet
  • Mixing Bowl
  • Oven
  • Spoon

Method
 

  1. Preheat oven to 400°F (205°C). Line a baking tray with parchment.
  2. Clean mushrooms and remove stems; optionally scrape out gills.
  3. Brush mushrooms with olive oil and season with salt and pepper.
  4. Roast for 8–10 minutes to soften and release moisture.
  5. Mash avocado with lemon juice, herbs, salt, and pepper.
  6. Fill mushrooms with mashed avocado and create a small well in the center.
  7. Crack an egg into each well.
  8. Bake 10–14 minutes until egg whites set.
  9. Top with chili flakes and extra herbs before serving.

Notes

Add feta, Parmesan, or chili oil for extra flavor. Adjust baking time based on how runny you prefer your yolk.