Best Vegetarian Breakfast: Avocado & Egg Stuffed Mushrooms Recipe

Introduction

Avocado & Egg Stuffed Mushrooms are a delicious and healthy vegetarian breakfast option. Combining creamy avocado with rich eggs inside savory mushroom caps, this dish is perfect for brunch or a special morning treat.

Ingredients

• 12 large portobello or cremini mushrooms
• 2 ripe avocados
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper (to taste)
• 1/4 cup shredded cheese (cheddar, mozzarella, or feta, optional)
• Fresh herbs (such as chives or parsley, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2: Gently wipe the mushrooms with a damp cloth to clean them. Remove the stems and scoop out some of the inside to create space for the filling. Place the mushrooms on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper.
3. Step 3: In a medium bowl, mash the avocados until smooth. Season with salt and pepper. Crack the eggs into the bowl and mix until combined. For a creamier texture, leave eggs slightly runny, or mix fully for a firmer filling.
4. Step 4: Spoon the avocado and egg mixture into each mushroom cap generously. If using, sprinkle shredded cheese on top.
5. Step 5: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until eggs are set and mushrooms are tender.
6. Step 6: Remove from the oven and let cool slightly. Garnish with fresh herbs before serving. Enjoy warm as a nutritious breakfast or brunch.

Tips & Variations

• Add diced tomatoes, spinach, or bell peppers to the filling for extra nutrition and flavor.
• Include a pinch of red pepper flakes or hot sauce for a spicy kick.
• Try different cheeses like goat cheese or pepper jack for unique flavors.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the stuffed mushrooms in advance and store them in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking directly from cold.

Can I use other types of mushrooms?

Yes, button mushrooms or shiitake mushrooms work well too. Adjust the baking time depending on the size and thickness of the mushrooms you choose.

Best Vegetarian Breakfast: Avocado & Egg Stuffed Mushrooms Recipe

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★★★★★

4.4 from 109 reviews

• Author: anna
• Total Time: 30-35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Avocado & Egg Stuffed Mushrooms are a delicious and healthy vegetarian breakfast option featuring creamy avocado and rich eggs baked inside flavorful mushroom caps. This visually appealing dish combines nutritious ingredients for a perfect brunch or special breakfast treat.

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Ingredients

Scale 1x2x3x

Mushrooms

• 12 large portobello or cremini mushrooms

Filling

• 2 ripe avocados
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (cheddar, mozzarella, or feta, optional)

Garnish

• Fresh herbs (such as chives or parsley, for garnish)

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
2. Prepare the Mushrooms: Gently wipe mushrooms clean with a damp cloth. Remove the stems and scoop out some flesh to create space for filling. Place mushrooms on the lined baking sheet, drizzle with olive oil, then season with garlic powder, onion powder, salt, and pepper.
3. Prepare the Filling: In a medium bowl, mash the avocados until smooth and season with salt and pepper. Crack the eggs into the bowl and mix until combined, leaving slightly runny or fully mixed depending on desired texture.
4. Stuff the Mushrooms: Spoon the avocado and egg mixture generously into each mushroom cap. If using, sprinkle shredded cheese on top of each stuffed mushroom.
5. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, until eggs are set and mushrooms are tender.
6. Serve: Remove from oven and let cool slightly. Garnish with fresh herbs before serving warm as a nutritious breakfast or brunch option.

Notes

• Add diced tomatoes, spinach, or bell peppers to the filling for extra nutrition and flavor.
• For a spicy version, add red pepper flakes or a few drops of hot sauce to the filling.
• Try different cheeses such as goat cheese or pepper jack for unique flavor variations.
• Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
• You can prepare stuffed mushrooms in advance and refrigerate before baking; just increase baking time if starting cold.
• Other mushroom varieties can be used, but adjust cooking time based on size and thickness.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: vegetarian breakfast, avocado stuffed mushrooms, baked eggs, healthy breakfast, brunch recipe, portobello mushrooms, cremini mushrooms