Tex-Mex mushroom-baked eggs

  • serves 2
  • A little effort

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


*This recipe is gluten-free according to industry standards



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


  • 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...

Nutritional Information

  • Kcals 389
  • Fat 28.5g
  • Saturates 9.7g
  • Carbs 6.8g
  • Sugars 6g
  • Fibre 4.2g
  • Protein 24.2g
  • Salt 0.9g