Description
A delightful combination of creamy avocado and rich mushrooms stuffed with a savory egg filling, perfect for gatherings or as a wholesome side dish.
Ingredients
Scale
- Large portobello or cremini mushrooms
- 2 ripe avocados
- 2 eggs
- 2 cloves garlic, minced
- Fresh cilantro or parsley, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Clean the mushrooms gently with a damp cloth and remove the stems.
- In a bowl, mash the avocados until smooth. Add minced garlic, chopped herbs, salt, and pepper.
- Whisk the eggs into the avocado mixture until fully incorporated.
- Fill each mushroom cap with the avocado-egg mixture, mounding it slightly.
- Drizzle lightly with olive oil and place on a parchment-lined baking sheet.
- Bake for 15-20 minutes, until the mushrooms are tender and the filling is set.
Notes
Avoid overcooking the mushrooms to maintain a good texture. Experiment with different herbs and add-ins as preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 70mg
Keywords: stuffed mushrooms, avocado, egg dish, vegetarian appetizer, healthy recipe