Olive Magazine

Tex-Mex mushroom-baked eggs

Published: September 26, 2016 at 9:34 am
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Turn up the heat by adding a dollop of hot sauce to this quick and easy gluten free recipe for cheesy Tex-Mex mushroom-baked eggs

  • Gluten free
  • Vegetarian

Try these Tex-Mex mushroom baked eggs, then check out our baked mushrooms, stuffed mushrooms and more mushroom recipes.

*This recipe is gluten-free according to industry standards


  • 1 clove garlic
  • olive oil
  •  4 very large  flat mushrooms
  •  3 spring onions, chopped
  • 6 cherry tomatoes, chopped
  • 1 red chilli, chopped
  • 50g cheddar or gruyère, grated
  • 1/2 avocado, stoned and diced
  • ½ lime, juiced
  • a small handful of leaves coriander, chopped
  • 4 small eggs
  • to serve (optional, not if you're gluten-free) hot sauce


  • STEP 1

    Heat the oven 200C/fan 180C/gas 6. Squash the garlic clove with the flat of a knife and add to 1 tbsp olive oil with a pinch of salt. You just want the garlic to flavour the oil so leave it while you prep the rest of the ingredients.

  • STEP 2

    Pull the stalks from the mushrooms to make decent cavity. Mix one spring onion, the cherry tomatoes and chilli with the cheese and season. Put the other two chopped spring onions in a small bowl. Add the avocado, lime juice and coriander and season. Mix and leave.

  • STEP 3

    Brush the mushrooms all over with the garlicky oil. Put on a hot baking tray and cook for 7 minutes. Take out of the oven, pour away any liquid and fill the cavities with the cheesy mix. Make a dip in the centre. Crack each egg into a sieve first, to let the runny excess white run off, then tip carefully into the mushrooms.

  • STEP 4

    Put back in the oven for another 8-10 minutes until the white has set. Serve 2 mushrooms per person with the avocado mix spooned over and hot sauce on the side, if you like.

Watch our 20-second video for the easiest way to stone an avocado...



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