Chorizo Stuffed Breakfast Mushroom for a Bold Morning Boost

Enjoy a savory breakfast experience with Chorizo Stuffed Breakfast Mushroom caps filled with crispy home fries, spicy chorizo, and gooey Oaxaca cheese.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 mushroom caps

Course: Breakfast

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushrooms

4 large Portobello Mushrooms remove the gills and stems

For the Filling

1 lb Chorizo or breakfast sausage
2 cups Home Fries pre-cooked and crispy
4 Eggs medium or large based on preference
1 cup Oaxaca Cheese or mozzarella, or dairy-free cheese

For Preparation

2 tbsp Olive Oil for brushing
to taste Kosher Salt
to taste Black Pepper

For Garnish

Cilantro optional

Equipment

Smoker
mixing bowl
Tongs
Baking Sheet

Method

Step-by-Step Instructions for Chorizo Stuffed Breakfast Mushroom

Preheat your smoker to 250°F. Clean four large portobello mushroom caps by removing the stems and scraping out the gills. Rinse and pat dry.
Brush the insides of the mushrooms with olive oil and season with kosher salt and black pepper. Smoke for about 30 minutes, gill-side up.
Mix cooled crispy home fries with cooked chorizo in a bowl. Crack an egg into each mushroom cap, top with Oaxaca cheese.
Increase smoker temperature to 375°F and smoke stuffed caps for an additional 10 to 17 minutes, until egg whites are set.
Remove from smoker and garnish with fresh cilantro. Serve hot.

Nutrition

Serving: 1mushroom capCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 10mg

Notes

Perfect for meal prep; may be made ahead and reheated. Store leftovers in airtight container or freeze for future meals.

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