Whether for breakfast or dinner, these Egg, Cheese, and Avocado Stuffed Portabella Mushrooms are sure to leave you feeling full and satisfied. There’s nothing like a bright and runny egg yolk to make you smile!
This is the first moment of down time I’ve had since before Christmas. My entire family is out to breakfast and I am sitting here typing away, watching my girls watch TV. And guess what? I don’t feel an ounce of guilt about it.
Why are we not ALL at breakfast together??? Simple answer. The adults need a break!
We’ve been entertaining 5 little girls for the past week; cleaning sand out of bums, wiping sticky faces and fingers, mediating arguments over Christmas toys, and waking up at the butt crack of dawn to excited jibber jabbering of what we are going to do next.
So today was “break day”. And “break day” means BREAKFAST…without all the kiddos. All the adults went to eat pancakes and my dad and I volunteered to watch the girls. I’m actually enjoying the logistics of this situation right here.
This little break time allows me to share with you one of my new breakfast creations. Pancakes? Smh! Bring on the protein with these warm, straight out of the oven, runny Egg, Cheese, and Avocado Stuffed Portabella Mushrooms.
They are glorious!
They’re pretty much like an omelet baked into a thick, juicy portabella mushroom cap.
You basically core out the middle of the mushroom to make a well for the egg. Then bake the mushroom until soft, fill it with the egg, top it with some avocado, cheese, and bacon, and broil it until that egg becomes just cooked, leaving a bright yellow runny center.
The only tricky part of baking these is making sure the egg doesn’t run out of the mushroom. All you really have to do is roll the sides of a piece of foil up to create a barrier along the edges of the mushroom (pictures below) so the egg stays in place. Easy peasy.
The first bite of these mushrooms is the absolute best. The bacon is crispy, the cheese is gooey, and the avocado is warm and smooth. And the moment you cut into that egg, the warm runny center runs onto the plate coating the rest of the mushroom in liquid gold.
Can you just imagine this for breakfast???!
Heck! We’ve eaten this meal for breakfast, lunch, and dinner, so really you can eat it anytime. Pair it with a colorful fresh fruit salad, and your day is set. It’s a healthy, protein packed, flavorful breakfast that will keep you fueled until lunchtime, or whatever other meal is next. Winner winner, EGGS FOR DINNER!
And I’m pretty sure that the pancake restaurant my family went to isn’t offering any of these bad boys on their menu right now. Their loss because this would be the item to order.
What is your go to breakfast?
- 2 large portabella mushroom caps
- 2 teaspoons olive oil
- 2 eggs
- ½ avocado, sliced
- 2 tablespoons shredded sharp cheddar cheese
- 2 teaspoons cooked bacon pieces (optional, omit for vegetarian)
- Preheat oven to 400 degrees. Line a small baking pan with foil. Spray with cooking spray.
- Wash and pat dry the mushrooms. Core out the stem of the mushrooms, cutting almost down to the bottom, but leaving the gills intact.
- Rub mushroom caps all over with olive oil and generously season with salt and pepper. Place gill side down. Bake at 400 degrees for 20 minutes.
- Remove mushrooms from oven. Using 2 large portions of aluminum foil (about the size of computer paper), set one mushroom gill side up in the middle of each piece. Roll up edges of foil until you get to the mushroom, leaving a lip over the sides of the mushroom about ¼" high to make sure the egg does not run out. Place mushrooms with foil back on baking sheet.
- Increase oven to broiling. Carefully crack an egg into the centers of the mushrooms. Lightly season with salt and pepper. Gently top each egg with avocado slices, and cheese. Return pan to oven and broil on high for 5-6 minutes, adding bacon pieces the last minute, until egg is set and yolks are slightly runny.
- Serve warm. Salt and pepper to taste.