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Introduction
Avocado and Egg Stuffed Portobello Mushrooms are a delightful and nutritious option for breakfast or brunch. These savory bites boast the creamy texture of avocado, the rich flavor of portobello mushrooms, and the heartiness of a perfectly baked egg. They’re not only satisfying but also visually appealing, making them a fantastic choice for entertaining or a cozy meal at home.
Ingredients
- 4 large portobello mushrooms
- 2 ripe avocados
- 4 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- Optional: red pepper flakes for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Directions and Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms with a damp cloth and remove the stems.
- Brush the mushroom caps with olive oil and place them on a baking sheet, gill side up.
- Scoop out a bit of the inside of each mushroom to make room for the filling.
- Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with salt and pepper to taste.
- Spoon the mashed avocado evenly into each mushroom cap, filling them generously.
- Carefully crack an egg into each avocado-filled mushroom, taking care not to spill.
- Season the eggs with a little more salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny, if desired.
- Remove from the oven and garnish with chopped parsley and red pepper flakes, if using.
- Serve warm and enjoy your delicious creation!
Notes or Tips
- Feel free to add cheese on top of the eggs for extra flavor.
- Use different herbs or spices to customize the flavor profile.
- These can be prepared ahead of time and baked just before serving for a quick breakfast option.
Cooking Techniques
This recipe involves baking, which allows the eggs to cook evenly while keeping the mushrooms tender. The technique of mashing the avocado not only enhances the flavor but also provides a creamy base that complements the texture of the mushroom.
FAQ
- Can I use other types of mushrooms?
- Yes, smaller mushrooms like cremini can be used, but you may need to adjust cooking time.
- What can I substitute for eggs?
- Silken tofu or a vegan egg substitute can provide a similar texture.
- How do I store leftovers?
- They can be stored in an airtight container in the refrigerator for up to 2 days.
Conclusion
Avocado and Egg Stuffed Portobello Mushrooms offer a delightful combination of flavors and textures that make for a satisfying meal. Packed with nutrients and simple to prepare, this recipe is sure to become a favorite in your kitchen. Enjoy the health benefits along with the delicious taste!
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