Description
Delightful stuffed mushrooms filled with creamy avocado and eggs, perfect for gatherings or a cozy family dinner.
Ingredients
Scale
- 12 medium to large mushrooms (white or cremini)
- 3 large eggs
- 1 ripe avocado
- 2 garlic cloves, minced
- 2 tablespoons fresh herbs (parsley or cilantro), chopped
- Salt and pepper to taste
- Optional: grated Parmesan or feta cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Finely chop the stems and sauté with minced garlic in olive oil for 3-4 minutes. Season with salt and pepper.
- In a bowl, mash the avocado and mix in the sautéed garlic and chopped stems. Add the eggs and herbs, stirring until smooth but slightly chunky.
- Stuff each mushroom cap generously with the avocado and egg mixture.
- Arrange on a baking sheet lined with parchment paper and bake for 15-20 minutes until the eggs are set and tops are golden.
- Remove from the oven, let cool for a moment, garnish with extra herbs and cheese if desired, and serve warm.
Notes
Ensure mushrooms are not overcrowded on the baking sheet for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 210mg
Keywords: stuffed mushrooms, avocado, eggs, vegetarian appetizer, family recipe