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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


  • 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
  • 1
    red bell pepper, chopped
  • 1/4 tsp
    red pepper flakes
  • clove
    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


  1. In 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.
  2. Fold sour cream and cilantro and ½ of the panko.

    Preheat oven to 350 degrees.
  3. Remove stems and gills from mushrooms. Spoon chorizo sausage and veggie mixture into the bowl of the mushrooms. Top with remaining half of the panko.
  4. Bake for 15-20 minutes or until the panko turn golden brown. Remove from oven and allow to cool slightly.
  5. In 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.
  6. Top 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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