Chorizo Hash Stuffed Breakfast Mushrooms with Egg

Raven Higheagle


This is a really great alternative to pain old scrambled eggs

☆☆☆☆☆ 0 votes
Serves 2 to 4
15 Min
30 Min


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4 large
portobello mushrooms
1/4 lb
pork sausage
1/4 lb
chorizo sausage
1/2 lb
tri-color potatoes, chunked
1/4 c
cilantro, fresh
1/2 c
onion, chopped
red bell pepper, chopped
1/4 tsp
red pepper flakes
garlic, minced
1/4 dash(es)
mexican crema or sour cream.
1/2 c
4 large

How to Make Chorizo Hash Stuffed Breakfast Mushrooms with Egg


  • 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.
  • 2Fold sour cream and cilantro and ½ of the panko.

    Preheat oven to 350 degrees.
  • 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.
  • 4Bake for 15-20 minutes or until the panko turn golden brown. Remove from oven and allow to cool slightly.
  • 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.
  • 6Top onto cooked stuffed mushrooms and garnish with cilantro. Devour immediately.

Printable Recipe Card

About Chorizo Hash Stuffed Breakfast Mushrooms with Egg

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy

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