‘ll never forget the day I first tried Avocado and Egg Stuffed Mushrooms. It was a lazy Sunday afternoon, and I was craving something savory and satisfying. As I scanned the fridge, my eyes landed on a carton of fresh mushrooms and a perfectly ripe avocado. That’s when the idea struck – why not stuff those mushrooms with a creamy avocado and egg mixture?
I got to work immediately, carefully hollowing out the mushroom caps and whipping up the filling. The aroma as they baked was simply mouthwatering. When I finally took that first bite, it was like a party in my mouth! The earthy mushroom, the rich avocado, and the fluffy egg all came together in perfect harmony. From that moment on, Avocado and Egg Stuffed Mushrooms became a go-to recipe in my household.
Why This Avocado & Egg Stuffed Mushrooms Recipe Will Become Your Go-To
The Secret Behind Perfect Avocado & Egg Stuffed Mushrooms
What makes this Avocado and Egg Stuffed Mushrooms recipe so special is the unique combination of flavors and textures. The creamy avocado and fluffy egg filling complement the savory, meaty mushroom caps beautifully. But the real secret is in the way the ingredients are prepared. By carefully scooping out the mushroom stems and blending them into the filling, you get an extra boost of earthy, umami flavor. And the light seasoning with garlic, herbs, and a touch of lemon juice takes the dish to new heights.
Essential Ingredients You’ll Need
To make these delectable Avocado and Egg Stuffed Mushrooms, you’ll need a few simple ingredients:
- Mushrooms – Look for large, firm mushroom caps that will hold the filling nicely.
- Avocado – Ripe, creamy avocado is the star of the show.
- Eggs – Scrambled eggs add richness and structure to the filling.
- Garlic – Minced garlic provides aromatic flavor.
- Herbs – Fresh parsley, chives, or thyme complement the other ingredients.
- Lemon juice – A squeeze of lemon brightens up the filling.
- Salt and pepper – To season the dish to perfection.
Step-by-Step Avocado & Egg Stuffed Mushrooms Instructions
Preparing Your Avocado & Egg Stuffed Mushrooms
These Avocado and Egg Stuffed Mushrooms come together quickly and easily. With just a few simple steps, you can have this delightful appetizer or light meal ready to enjoy. The total prep and cook time is around 45 minutes, and all you’ll need is a mixing bowl, a skillet, and a baking sheet.
1- Start by gently cleaning the mushrooms with a damp paper towel. Use a small spoon or knife to carefully scoop out the stems, reserving them for the filling.
2- In a skillet, sauté the reserved mushroom stems with a bit of olive oil and minced garlic until fragrant and softened.
3- In a mixing bowl, mash the avocado with a fork until smooth. Crack in the eggs and whisk everything together until well combined.
4- Fold the sautéed mushroom stems and chopped herbs into the avocado-egg mixture. Season with lemon juice, salt, and pepper.
5- Carefully spoon the filling into the hollowed-out mushroom caps, piling it high.
6- Arrange the stuffed mushrooms on a baking sheet and bake at 375°F until the filling is set and the mushrooms are tender, about 20-25 minutes.
Pro Tips for Success
To ensure your Avocado and Egg Stuffed Mushrooms turn out perfectly, here are a few pro tips:
- Choose mushrooms that are firm and fresh, with no blemishes or bruises.
- Gently scrape out the mushroom stems rather than tearing them to keep the caps intact.
- Be careful not to overstuff the mushrooms – you want just enough filling to create a nice, balanced bite.
- Keep a close eye on the baking time to prevent the eggs from overcooking and drying out.
- Let the stuffed mushrooms cool for a few minutes before serving to allow the filling to set.
Serving and Storing Your Avocado & Egg Stuffed Mushrooms
Perfect Pairings for Avocado & Egg Stuffed Mushrooms
These Avocado and Egg Stuffed Mushrooms make a fantastic appetizer or light main course. They pair beautifully with a crisp green salad or a few slices of fresh, crusty bread. For a heartier meal, you could serve them alongside roasted potatoes or a quinoa pilaf. And don’t forget the beverages – a refreshing glass of white wine or a zesty lemonade would be the perfect complement.
Storage and Make-Ahead Tips
Leftover Avocado and Egg Stuffed Mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and warm them in a 350°F oven for 5-10 minutes until heated through.
For make-ahead convenience, you can prepare the filling in advance and store it separately from the hollowed-out mushroom caps. When you’re ready to serve, simply spoon the filling into the caps and bake as directed. This makes for a quick and easy last-minute appetizer or light meal.
Variations and Dietary Adaptations for Avocado & Egg Stuffed Mushrooms
Creative Avocado & Egg Stuffed Mushrooms Variations
While the classic Avocado and Egg Stuffed Mushrooms is a true delight, you can easily switch things up with a few creative twists. Try swapping in different herbs, such as basil or oregano, for a Mediterranean flair. For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the filling. And in the fall, you could even roast some diced butternut squash or caramelized onions to mix into the avocado-egg mixture.
Making Avocado & Egg Stuffed Mushrooms Diet-Friendly
To make these Avocado and Egg Stuffed Mushrooms suitable for various dietary needs, you have a few options:
For a gluten-free version, simply use gluten-free breadcrumbs or almond flour in the filling.
To make them vegan, substitute the eggs with a plant-based egg replacer and use a dairy-free cheese, such as cashew or almond-based.
For a low-carb or keto-friendly option, skip the breadcrumbs and serve the stuffed mushrooms as is.
Frequently Asked Questions
Q: Can I use a different type of mushroom besides white or cremini?
A: Absolutely! Feel free to experiment with portobello, shiitake, or even oyster mushrooms. Just be sure to adjust the baking time as needed for the different sizes and textures.
Q: How can I make the filling extra creamy?
A: For an even creamier filling, try adding a tablespoon or two of softened cream cheese or ricotta cheese to the avocado-egg mixture.
Q: Can I make these stuffed mushrooms in advance?
A: Yes, you can prepare the filling ahead of time and store it in the fridge until you’re ready to stuff and bake the mushrooms. The assembled, unbaked stuffed mushrooms can also be frozen for up to 2 months.
Q: How many Avocado and Egg Stuffed Mushrooms should I serve per person?
A: As an appetizer, plan for 2-3 stuffed mushrooms per person. If you’re serving them as a light main course, 4-5 mushrooms per serving would be appropriate.
Q: What if my mushrooms release a lot of liquid while baking?
A: If you notice the mushrooms releasing excess moisture during baking, simply dab them gently with a paper towel before serving. This will help keep the filling nice and creamy.
Avocado & Egg Stuffed Mushrooms
- Total Time: 25
- Yield: 12 servings
- Diet: Vegetarian
Description
These Avocado & Egg Stuffed Mushrooms are a quick and easy appetizer or snack that’s bursting with flavor. The creamy avocado and rich egg filling nestled in tender mushroom caps makes for an irresistible bite-sized treat.
Ingredients
– 12 medium-sized mushrooms, stems removed and finely chopped
– 1 ripe avocado, mashed
– 2 hard-boiled eggs, chopped
– 2 tbsp mayonnaise
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp paprika
– Salt and pepper to taste
Instructions
1. – Preheat oven to 375°F (190°C).
2. – In a medium bowl, combine the chopped mushroom stems, mashed avocado, chopped hard-boiled eggs, mayonnaise, lemon juice, garlic powder, and paprika. Season with salt and pepper to taste.
3. – Spoon the avocado-egg mixture into the mushroom caps, packing it in gently.
4. – Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is hot.
5. – Serve the Avocado & Egg Stuffed Mushrooms warm, garnished with fresh parsley or chives if desired.
Notes
For best results, use fresh, firm mushrooms. You can also add a sprinkle of shredded cheese on top before baking for an extra creamy and indulgent filling. These stuffed mushrooms can be made in advance and refrigerated until ready to bake and serve.
- Prep Time: 10
- Cook Time: 15
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American
Conclusion
Avocado and Egg Stuffed Mushrooms are a true culinary delight that are sure to impress your family and friends. With their irresistible combination of flavors and textures, these stuffed mushrooms make the perfect appetizer, snack, or light meal. I hope you’ll give this recipe a try – I can guarantee it will become a new favorite in your household, just like it is in mine. Don’t forget to share your creations and tag me on social media. I can’t wait to see your Avocado and Egg Stuffed Mushrooms masterpieces!