Avocado Egg Stuffed Mushrooms

Low Calorie Avocado Egg Stuffed Mushrooms

April 18, 2025

Start your day with these 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 mushrooms, I’m putting the eggs inside my mushroom!

I love this twist on my traditional breakfast of eggs and mushrooms. Stuffed mushrooms, with all the delicious breakfast ingredients I use like egg whites, a whole egg, avocado, and tomato, are the perfect way to have a little variety in my morning.

Why you should eat mushrooms

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:

  • Greens
  • Beans
  • Onions
  • Mushrooms
  • 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 into my diet. 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!

Avocado Egg Stuffed Mushrooms

Recipe by: Amy Roskelley of Health Beet
Makes 1 Serving
Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 minutes

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

Directions

  1. Scrape the ribs from inside half of a Portobello mushroom, using a spoon.
  2. Place mushroom on a parchment lined baking sheet.
  3. 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.
  4. Fill Portobello mushroom with 1/3 cup egg whites. Crack one egg into the center. Add a pinch of salt to the top.
  5. 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.
  6. Top with avocado and tomatoes.

Notes

This gluten free, healthy breakfast contains

  • 1 protein, (eggs)
  • 1 vegetable (mushroom)
  • 1 fruit (avocado and tomato)

Nutritional Info (1 Mushroom)

Calories 153; Carbohydrates 5 grams; Fat 9 grams; Protein 13 grams

Amy Roskelley is a health & fitness professional and owner of Health Beet

Avocado Egg Stuffed Mushrooms
Amy Roskelley

ABOUT THE AUTHOR

Amy Roskelley is a health & fitness professional with a Bachelors of Science in Community Health from BYU. She is a Certified Personal Trainer (ACE), Certified Personal Chef (IAP), and Certified as a Nutrition & Wellness Consultant (AFPA). She is the founder of the health and fitness blog, Health Beet and the creator of many low calorie recipes author of weight loss books. Read more articles by Amy!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.