Avocado & Egg Stuffed Mushrooms – Creamy, Savory & Perfectly Baked Bites of Brunch Bliss

Avocado & Egg Stuffed Mushrooms – Creamy, Savory & Perfectly Baked Bites of Brunch Bliss

These Avocado & Egg Stuffed Mushrooms are the ultimate fusion of comfort and nutrition — tender baked mushrooms filled with creamy mashed avocado, perfectly cooked eggs, and a sprinkle of herbs and cheese. They’re elegant enough for a brunch spread yet simple enough for a weekday breakfast or light dinner. Each bite is a delicious combination of earthy mushrooms, rich avocado, and golden egg yolk — balanced, wholesome, and full of flavor. This low-carb, high-protein recipe also happens to be naturally gluten-free and keto-friendly — a win for anyone craving something both indulgent and healthy!

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Prep Time 10

Cook Time 20

Servings: 3 Servings

Ingredients Equipment Method Notes

Ingredients

6 large portobello or jumbo white mushrooms
1 ripe avocado
4 –6 small eggs depending on mushroom size
1 tablespoon olive oil
1 teaspoon lemon juice
1 garlic clove minced
2 tablespoons shredded cheese parmesan, mozzarella, or feta – optional
Salt and black pepper to taste
Chopped parsley or chives for garnish
Optional: chili flakes or smoked paprika for a flavor boost

Equipment

Baking sheet or oven-safe dish
Parchment paper
Mixing bowl
Spoon or melon baller (for scooping mushroom centers)
Whisk
Oven or air fryer

Method

Step 1: Prep the Mushrooms

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Gently remove mushroom stems and scrape out the gills to make room for filling.
Brush the mushroom caps with olive oil and season with salt and pepper.
Bake for 8–10 minutes to release excess moisture, then drain any liquid and set aside.
💡 Pro Tip: Pre-baking the mushrooms keeps your final dish from turning soggy.

Step 2: Make the Avocado Mixture

In a small bowl, mash the avocado with lemon juice, minced garlic, salt, and pepper.
You can also add chopped herbs, chili flakes, or a pinch of paprika for extra flavor.

Step 3: Fill the Mushrooms

Spoon the avocado mixture evenly into each mushroom cap, creating a slight well in the center.
Crack one small egg into each mushroom, letting it sit snugly on top of the avocado.
💡 Pro Tip: If the eggs are large, gently spoon out some egg white before adding — it’ll help prevent overflow.

Step 4: Bake to Perfection

Return the stuffed mushrooms to the oven and bake for 10–15 minutes, or until the eggs are set to your liking.
Sprinkle cheese on top halfway through baking if desired for a melty finish.
For firmer yolks, bake a few minutes longer; for runny yolks, check at the 10-minute mark.

Step 5: Garnish & Serve

Remove from oven, let cool slightly, and top with fresh herbs, a drizzle of olive oil, or a pinch of red pepper flakes.
Serve warm as a standalone dish or alongside toast, salad, or roasted potatoes for a hearty meal.

Notes

🧊 Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350°F (175°C) oven for 5–7 minutes or in the microwave for 30 seconds.

Freeze: Not recommended — avocado and egg textures change when frozen.

🥄 Variations

Cheesy Avocado Delight: Add shredded cheddar or feta into the avocado mixture.

Spicy Southwest Style: Mix avocado with salsa and a dash of cayenne.

Mediterranean Twist: Add sun-dried tomatoes, olives, and oregano.

Bacon Avocado Upgrade: Top with crumbled cooked bacon or pancetta.

Vegan Version: Replace egg with crumbled tofu or chickpea mash.

Breakfast Boost: Serve over toasted sourdough with a drizzle of hot honey.

Garlic-Parmesan Mushroom Caps: Mix garlic butter into the mushrooms before baking.

Creamy Pesto Mushroom: Add a spoonful of basil pesto under the avocado.

Herb Lovers’ Mix: Blend parsley, dill, and thyme into the avocado mash.

Mini Snack Version: Use smaller mushrooms and quail eggs for bite-sized appetizers.

❓ 10 FAQs

Can I use small mushrooms?
Yes — just use smaller eggs like quail eggs to fit the size.

Can I make this in an air fryer?
Absolutely! Air fry at 375°F (190°C) for 8–10 minutes.

Can I skip pre-baking the mushrooms?
Not recommended — it prevents sogginess.

What’s the best cheese for topping?
Feta, mozzarella, or parmesan complement the creamy avocado perfectly.

Can I use scrambled eggs instead of whole eggs?
Yes — pour lightly scrambled eggs into the mushroom wells before baking.

Can I add meat?
Definitely — cooked sausage, bacon bits, or shredded chicken taste amazing.

Can I make this dairy-free?
Yes — skip the cheese and brush mushrooms with olive oil instead of butter.

Can I prepare it ahead?
Assemble up to the avocado stage, then add eggs and bake just before serving.

Can I use guacamole instead of mashed avocado?
Yes — just reduce added salt since guacamole is already seasoned.

What side dishes pair best?
Try with fresh salad, roasted veggies, or grain bowls for a balanced meal.

🏁 Conclusion

These Avocado & Egg Stuffed Mushrooms are the perfect combination of creamy, hearty, and wholesome. Each bite brings together buttery avocado, protein-rich egg, and earthy mushroom in a way that’s simple yet undeniably satisfying.

Ideal for brunch, lunch, or a light dinner, this dish feels gourmet but comes together effortlessly — proof that healthy eating can be absolutely delicious.