Avocado and Egg Stuffed Mushrooms
Avocado and Egg Stuffed Mushrooms combine nutritious ingredients with a tasty mushroom base. They're a balanced, light-friendly snack that feels satisfying without being heavy.
Equipment
- Air Fryer
Ingredients
Ingredients
- 12 g Large button mushrooms cleaned, stems removed
- 1 whole Ripe avocado mashed
- 2 large Eggs
- 15 ml Olive oil extra virgin
- 1 pinch Salt
- 1 pinch Pepper
- 1 squeeze Lemon optional
- 1 dash Paprika optional
Instructions
- Preheat your air fryer to 175°C. Clean the mushrooms and remove the stems; scoop out some gills for filling.
- Mash the avocado and whisk in the eggs to create a creamy filling, then scoop it into each mushroom cap.
- Drizzle the outsides of the stuffed caps with olive oil, and place them in a single layer in the air fryer.
- Air fry for 8–10 minutes until the eggs are set and the mushrooms are tender.
Notes
Tip: For the best results, avoid overcrowding the air fryer basket to ensure crispiness.