Start your day with this low calorie, avocado egg stuffed mushrooms. This high protein, low carb, nutrient packed breakfast will keep you full all day.
If I’m not sautéing eggs for the top of my eggs, I’m putting the eggs inside my mushroom!
I love this twist on my traditional breakfast of eggs and mushrooms. The stuffed mushrooms, with all the delicious breakfast ingredients I use like egg whites, a whole egg, avocado and tomato, is the perfect way to have a little variety in my morning (see my 19 low calorie egg ideas here)
I realize mushrooms, like portobellos, are disliked by many people. I didn’t become a fan of mushrooms until after I turned 40. But now, I rarely have a day without eating them!
I first decided to give them a try during my obsession with Dr. Joel Fuhrman. One of my favorite books, Super Immunity, he introduces the idea of eating GBOMBS every day. GBOMBS are:
- and Berries
Dr. Fuhrman says, “White, cremini, Portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties—some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis.”Dr. Joel Fuhrman
In addition, the Mushroom Council promotes mushrooms as a way to maintain a healthy weight. (The mushroom council has LOADS of resources here!)
How can you argue with that! Since learning the benefits of mushrooms, I’ve tried to incorporate them more. If you still aren’t on the mushroom bandwagon, the first time I found them delicious was sautéed in butter and loaded onto a burger. From there, I was hooked!
So, give these egg stuffed mushrooms a try and let me know if you can get into mushrooms! (Check out my printable healthy meal plans for more high protein ideas for breakfast!)
Avocado Egg Stuffed Mushrooms
- 1 half Large Portobello mushroom Scraped of ribs
- 1/3 cup liquid egg whites
- 1 medium egg
- 1 pinch salt
- 25 grams avocado
- 3 tablespoons tomato chopped
- Scrape the ribs from inside half of a Portobello mushroom, using a spoon.
- Place mushroom on a parchment lined baking sheet.
- Bake the mushroom at 400 degrees for about 10 minutes, to release some of the liquid. Blot the liquid out of the inside of the mushroom with a paper towel or napkin.
- Fill Portobello mushroom with 1/3 cup egg whites. Crack one egg into the center. Add a pinch of salt to the top.
- Bake mushroom with egg filling in oven at 400 degrees, for 20 minutes, or until egg is completely cooked. You can tell if it no longer looks wet on top, and you can touch it without it feeling runny.
- Top with avocado and tomatoes.
- 1 protein, (eggs)
- 1 vegetable (mushroom)
- 1 fruit (avocado and tomato)