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Egg Stuffed Mushroom
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Avocado Egg Stuffed Mushrooms

This healthy breakfast is high in protein, low in carbs, and simple to make.
Prep Time5 minutes
Cook Time30 minutes
Total Time34 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Low Calorie
Keyword: egg stuffed mushrooms, stuffed mushrooms, stuffed portobello
Servings: 1 serving
Calories: 153cal
Author: Amy Roskelley

Ingredients

  • 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

Instructions

  • Scrape the ribs from inside half of a Portobello mushroom, using a spoon.
    scraping out the egg cups
  • 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.
    making egg portabella cups
  • 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.
    After baking the stuffed mushroom egg cups
  • Top with avocado and tomatoes.

Notes

This gluten free, healthy breakfast contains
  • 1 protein, (eggs)
  • 1 vegetable (mushroom)
  • 1 fruit (avocado and tomato)

Nutrition

Serving: 1mushroom | Calories: 153cal | Carbohydrates: 5g | Protein: 13g | Fat: 9g