chorizo hash stuffed breakfast mushrooms with egg
This is a really great alternative to pain old scrambled eggs
prep time
15 Min
cook time
30 Min
method
Bake
yield
Serves 2 to 4
Ingredients
- 4 large portobello mushrooms
- 1/4 pound pork sausage
- 1/4 pound chorizo sausage
- 1/2 pound tri-color potatoes, chunked
- 1/4 cup cilantro, fresh
- 1/2 cup onion, chopped
- 1 red bell pepper, chopped
- 1/4 teaspoon red pepper flakes
- clove garlic, minced
- 1/4 dash mexican crema or sour cream.
- 1/2 cup panko
- 4 large eggs
How To Make chorizo hash stuffed breakfast mushrooms with egg
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Step 1In a medium skillet over medium heat, combine pork and chorizo sausage, onion, red bell pepper and potatoes and garlic. Cook through. Drain fat from pan.
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Step 2Fold sour cream and cilantro and ½ of the panko. Preheat oven to 350 degrees.
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Step 3Remove stems and gills from mushrooms. Spoon chorizo sausage and veggie mixture into the bowl of the mushrooms. Top with remaining half of the panko.
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Step 4Bake for 15-20 minutes or until the panko turn golden brown. Remove from oven and allow to cool slightly.
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Step 5In skillet that chorizo was cooked in - heat over medium-high heat. Crack each egg into the skillet and cover pan with lid. Allow the eggs to cook until the whites have set.
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Step 6Top onto cooked stuffed mushrooms and garnish with cilantro. Devour immediately.
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