Avocado-Egg-Stuffed Portobello Mushrooms
Nutritional Information
Portobello caps roasted and filled with smashed avocado and a gently baked egg — a creamy, whole-food keto breakfast or appetizer with no processed ingredients and minimal added fat.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 larges portobello mushroom caps, stems removed
- 1 medium ripe avocado
- 2 larges eggs
- 1 tablespoon fresh chives, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 clove garlic, minced (optional)
Preheat oven to 200°C (390°F). Brush mushroom gills lightly with a bit of lemon juice to prevent browning (no oil needed).
Place mushroom caps gill-side up on a baking tray. Season with a pinch of salt and pepper.
Spoon half the mashed avocado into each cap, creating a small well in the center.
Crack one egg into each well on top of the avocado.
Bake 12–16 minutes until eggs reach desired doneness. Sprinkle with chives and serve warm.
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