Growing up, my grandma would make the most amazing Avocado & Egg Stuffed Mushrooms for family gatherings. I can still remember the aroma of the sautéed mushrooms wafting through the house, drawing everyone to the kitchen. Grandma would patiently stuff each mushroom cap with the creamy avocado and egg mixture, sprinkling them with just the right amount of seasoning. It was like she had a secret technique that made hers taste even better than anyone else’s. To this day, I can’t resist these little flavor bombs – they’re the perfect appetizer or light meal, and I’m thrilled to share my grandma’s recipe with you.
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Why This Avocado & Egg Stuffed Mushrooms Recipe Will Become Your Go-To
The Secret Behind Perfect Avocado & Egg Stuffed Mushrooms
This recipe for Avocado & Egg Stuffed Mushrooms is truly special because it strikes the perfect balance of flavors and textures. The combination of the earthy mushrooms, the rich avocado, and the fluffy egg creates a mouthwatering experience in every single bite. Plus, this recipe yields 12 servings, so it’s perfect for entertaining or meal prepping.
Essential Ingredients You’ll Need
To make these delectable Avocado & Egg Stuffed Mushrooms, you’ll need:
- 12 medium-sized mushrooms, stems removed and finely chopped
- 1 ripe avocado, mashed
- 3 eggs, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Step-by-Step Avocado & Egg Stuffed Mushrooms Instructions
Preparing Your Avocado & Egg Stuffed Mushrooms
This recipe takes 22 minutes total – 10 minutes for prep and 12 minutes for cooking. You’ll need a baking sheet, a small bowl, and a fork or spoon for mixing. Let’s get started!
1- Preheat your oven to 375°F. Clean the mushrooms, removing the stems and finely chopping them. Set the mushroom caps aside.
2- In a small bowl, combine the mashed avocado, chopped hard-boiled eggs, onion, garlic, Parmesan cheese, dried parsley, salt, and black pepper. Mix everything together until well-incorporated.
3- Spoon the avocado-egg mixture evenly into the 12 mushroom caps, about 2-3 tablespoons per cap.
4- Arrange the stuffed mushrooms on a baking sheet and bake for 12 minutes, or until the mushrooms are tender and the filling is lightly golden.
5- Remove the Avocado & Egg Stuffed Mushrooms from the oven and let them cool for a minute or two before serving.
6- Arrange the 12 stuffed mushrooms on a serving platter and enjoy!
Pro Tips for Success
For the best results, make sure to use ripe, creamy avocados and hard-boil the eggs just right. Overcooking the eggs can make the filling dense and dry. Also, be gentle when stuffing the mushrooms to avoid breaking the delicate caps. And if you want an extra burst of flavor, try adding a sprinkle of smoked paprika or crushed red pepper flakes to the filling.
Serving and Storing Your Avocado & Egg Stuffed Mushrooms
Perfect Pairings for Avocado & Egg Stuffed Mushrooms
These Avocado & Egg Stuffed Mushrooms make a fantastic appetizer or light meal. Serve them alongside a fresh salad for a healthy and satisfying lunch, or as part of a larger spread with other finger foods for your next gathering. They also pair beautifully with a crisp white wine or a refreshing glass of sparkling water. Remember, this recipe yields 12 servings, with each serving being 1 stuffed mushroom.
Storage and Make-Ahead Tips
If you have any leftovers (which is unlikely!), you can store the Avocado & Egg Stuffed Mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through. You can also make the filling ahead of time and stuff the mushrooms just before baking for a quick and easy party-ready snack.
Variations and Dietary Adaptations for Avocado & Egg Stuffed Mushrooms
Creative Avocado & Egg Stuffed Mushrooms Variations
While this classic Avocado & Egg Stuffed Mushrooms recipe is already a winner, you can easily switch things up by trying different flavor combinations. For a Mediterranean twist, add some chopped sun-dried tomatoes, fresh basil, and a sprinkle of feta cheese. Or, for a Southwestern flair, swap the Parmesan for shredded cheddar and add a pinch of chili powder or cumin to the filling.
Making Avocado & Egg Stuffed Mushrooms Diet-Friendly
To make this recipe gluten-free, simply ensure that all your ingredients are certified gluten-free. For a vegan version, replace the eggs with a vegan “egg” substitute and use a dairy-free cheese alternative. And for a low-carb twist, you can serve the Avocado & Egg Stuffed Mushrooms on a bed of mixed greens instead of as a standalone appetizer.
Frequently Asked Questions
Q: Can I use a different type of mushroom besides cremini?
A: Absolutely! You can experiment with other varieties like button, portobello, or shiitake mushrooms. Just be sure to adjust the baking time accordingly.
Q: How many servings does this recipe make?
A: This recipe makes exactly 12 servings, with each serving being 1 stuffed mushroom.
Q: Can I make the Avocado & Egg Stuffed Mushrooms ahead of time?
A: Yes, you can prepare the filling in advance and stuff the mushrooms just before baking. The assembled, unbaked stuffed mushrooms can be refrigerated for up to 2 days before cooking.
Q: What should I do if my mushrooms are watery after baking?
A: If your mushrooms release a lot of liquid during baking, try patting them dry with a paper towel before serving. You can also experiment with roasting the mushroom caps for a few minutes before stuffing to help remove excess moisture.
Avocado & Egg Stuffed Mushrooms
- Total Time: 22
- Yield: 12 servings
Description
Indulge in the creamy, savory goodness of Avocado & Egg Stuffed Mushrooms – a quick and easy appetizer that’s perfect for any occasion. The combination of the earthy mushrooms, rich avocado, and runny egg yolk creates an irresistible flavor and texture experience.
Ingredients
– 12 medium-sized mushrooms, stems removed and finely chopped
– 1 ripe avocado, mashed
– 3 eggs, lightly beaten
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. Gently scoop out the stems from the mushroom caps, leaving a small well in the center. Finely chop the removed stems.
3. 3. In a mixing bowl, combine the chopped mushroom stems, mashed avocado, lightly beaten eggs, Parmesan cheese, parsley, garlic powder, salt, and black pepper. Stir until well mixed.
4. 4. Spoon the avocado-egg mixture into the prepared mushroom caps, filling them evenly.
5. 5. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
6. 6. Bake for 10-12 minutes, or until the mushrooms are tender and the filling is set.
7. 7. Serve the Avocado & Egg Stuffed Mushrooms warm, garnished with additional parsley if desired.
Notes
For best results, use fresh, high-quality ingredients. The mushrooms should be wiped clean, not washed, to prevent them from becoming soggy. Adjust the baking time as needed, depending on the size of your mushrooms.
- Prep Time: 10
- Cook Time: 12
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: American
Conclusion
These Avocado & Egg Stuffed Mushrooms are a true delight, and I can’t wait for you to try them. The combination of creamy avocado, fluffy egg, and earthy mushrooms is simply irresistible. Whether you’re serving them as an appetizer at your next gathering or enjoying them as a light meal, I’m confident this recipe will become a new favorite. Don’t be afraid to get creative with the fillings and share your own variations in the comments below. Enjoy!
