Name: Avocado & Egg Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 large Portobello mushrooms (Cleaned and stems removed); 2 ripe avocados (Mashed); 4 eggs (One for each mushroom cap); to taste salt (For seasoning); to taste pepper (For seasoning); 1 tablespoon olive oil (For brushing the mushrooms); optional fresh herbs (For garnish)

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A morning that smelled like comfort

I still remember the first time I made these Avocado & Egg Stuffed Portobello Mushrooms for a slow Saturday breakfast. The smell of olive oil hitting the hot pan mingled with the earthy perfume of the mushrooms, and when the oven door closed I knew I had stumbled onto something I would make over and over. If you already love stuffed mushrooms, you might enjoy how this one leans into breakfast flavors the way some other versions lean into Mediterranean fillings, like the lovely spin on Greek stuffed portobello mushrooms I came across while experimenting.

This recipe is simple enough for busy mornings but special enough that friends think you fussed for hours. It uses a short list of ingredients: four large Portobello mushrooms, two ripe avocados, four eggs, salt to taste, pepper to taste, olive oil, and fresh herbs if you want a green finish. The combination is creamy, savory, and so satisfying you may not miss toast.

The ingredient lineup you’ll actually use

I like to talk through the ingredients casually while I cook. First, I preheat the oven to 375°F (190°C). That little step sets the scene while I get everything else ready. I clean the Portobello mushrooms and remove the stems—their caps act like little bowls for the filling, so make sure the gills are clean if you prefer a less dark interior. I brush the mushrooms with olive oil and season with salt and pepper so the flesh caramelizes slightly while baking. Place the mushrooms on a baking sheet, gill side up; they look almost like tiny brown cradles waiting for breakfast.

As for the avocados, halve them, remove the pit, and scoop the flesh into a bowl. I mash the avocado with a fork, stirring in salt and pepper to taste until it’s chunky and bright green. This mash is what I fill the mushroom caps with, spooning it gently so I leave space in the center for an egg. If you like a thicker, tangy mash, I sometimes borrow ideas from cheesy stuffed mushrooms and fold in a little crumbly cheese before stuffing.

How the magic happens in the oven

Once each mushroom cap is filled with a spoonful of the mashed avocado, I crack an egg into each filled mushroom. The first time I did this I worried the egg would spill, but the avocado cushion holds it beautifully. Tuck the tray into the preheated oven and let it bake for about 20 to 25 minutes, or until the eggs are cooked to your liking. I like the yolks a touch runny so I check at 20 minutes; if you prefer fully set yolks, let them go closer to 25.

You can tell the dish is done by the texture and color. The mushroom should be tender yet still hold its shape, the avocado warmed through but not breaking down into nothing, and the egg whites set and opaque while the yolk gleams a little if runny is your goal. If the whites are still translucent, give them a few more minutes. When I take the pan out, I sprinkle a few snips of fresh herbs—parsley, chives, or cilantro—over the top for that bright finish.

Little tricks I swear by

One trick I learned the hard way is to clean the mushrooms gently with a damp cloth rather than soaking them. Portobellos are like sponges and absorb water, which makes them soggy. Another tip is to remove the stems but reserve them for sautéing with garlic later; they add flavor to anything you pair with the mushrooms. If you worry about eggs slipping, make a slightly deeper well in the mashed avocado so the egg sits more stably. For a faster version on a weekday, try cracking the eggs into the mushrooms and broiling briefly after 15 minutes if you want a faster golden top.

To know when it’s done right, watch the whites for opacity and test the mushroom flesh with a fork; it should yield easily but not collapse. If you are planning to make a larger batch ahead, you can assemble and refrigerate the stuffed mushrooms for a few hours before baking. When I do this, I cover them tightly and bake straight from cold, adding an extra 3 to 5 minutes to the time. For ideas about leaving the mushrooms on the grill instead of in the oven, I sometimes adapt methods from grilled portobello mushrooms with goats cheese to get a smoky edge.

Variations, pairings, and leftovers

I love that this recipe is a blank canvas. One variation I often make is to add a spoonful of salsa or chopped tomato under the egg for a fresher, pico-like contrast. Another is to sprinkle a little grated cheddar or crumbled feta over the avocado before adding the egg for a melty, tangy twist. If you want to make it heartier, top with cooked chorizo or smoked salmon after baking. For a lighter take, mash the avocado with lemon juice and a pinch of cumin and serve the baked mushroom alongside a crisp salad, similar to how I sometimes pull together an egg and avocado bowl when I need something speedy.

What I serve with these mushrooms depends on the mood. For brunch with friends, I put out crusty sourdough and a bowl of roasted tomatoes. On a busy morning, a simple side of mixed greens dressed with lemon and olive oil is perfect. They also pair wonderfully with roasted potatoes or a grain salad if you want to stretch the meal into dinner.

Leftovers keep well in the refrigerator for up to two days when stored in an airtight container. The texture of the egg will change, of course, and the avocado will darken slightly, but a quick reheat in a moderate oven or a brief sit under a warm broiler revives them nicely. I rarely have leftovers, but when I do I often chop the warmed filling into a salad or fold it into scrambled eggs to avoid wasting the creamy avocado.

Memories and why I keep making them

This dish reminds me of lazy mornings at home and the way good food makes simple days feel like a treat. One rainy Sunday I made them for a friend who was moving into a new apartment. We ate standing over the counter, and she kept sighing and saying how perfect it tasted for a moving day. For me, the best part is that it tastes indulgent without being heavy. The avocado adds cream, the egg adds protein, and the mushroom keeps it grounded and savory.

If you want to change things up, try adding spices to the avocado mash, swap eggs for quail eggs for a dainty presentation, or top with a spoonful of hot sauce for heat. No matter how you adjust it, the core steps remain the same: preheat the oven to 375°F (190°C), clean and stem the mushrooms, brush them with olive oil and season, place them gill side up on a baking sheet, mash the avocados and season, fill each cap, crack an egg into each, and bake until the eggs are done to your taste. When they come out of the oven, a scattering of fresh herbs makes everything pop.

Conclusion

If you want a lighter take on egg-stuffed mushrooms, check out this recipe for Low Calorie Avocado Egg Stuffed Mushrooms for ideas on slimming down the filling. For a version that adds tomato and a slightly different build, take a look at FunGuy’s take on Baked Egg Avocado and Tomato Portobello Mushrooms.