Egg, Cheese, and Avocado Stuffed Portabella Mushrooms

• Gluten free

• Meat

  • 2 tsp Bacon, cooked

• Produce

  • 1/2 Avocado
  • 2 Portabella mushroom caps, Large

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 2 tbsp Cheddar cheese, sharp

Found on breezybakes.com

Description

Ingredients

• 2 large portabella mushroom caps
• 2 teaspoons olive oil
• salt
• pepper
• 2 eggs
• ½ avocado, sliced
• 2 tablespoons shredded sharp cheddar cheese
• 2 teaspoons cooked bacon pieces (optional, omit for vegetarian)

Directions

• Preheat oven to 400 degrees. Line a small baking pan with foil. Spray with cooking spray.
• Wash and pat dry the mushrooms. Core out the stem of the mushrooms, cutting almost down to the bottom, but leaving the gills intact.
• Rub mushroom caps all over with olive oil and generously season with salt and pepper. Place gill side down. Bake at 400 degrees for 20 minutes.
• Remove mushrooms from oven. Using 2 large portions of aluminum foil (about the size of computer paper), set one mushroom gill side up in the middle of each piece. Roll up edges of foil until you get to the mushroom, leaving a lip over the sides of the mushroom about ¼ high to make sure the egg does not run out. Place mushrooms with foil back on baking sheet.
• Increase oven to broiling. Carefully crack an egg into the centers of the mushrooms. Lightly season with salt and pepper. Gently top each egg with avocado slices, and cheese. Return pan to oven and broil on high for 5-6 minutes, adding bacon pieces the last minute, until egg is set and yolks are slightly runny.
• Serve warm. Salt and pepper to taste.