Description
Smoked Chorizo Stuffed Breakfast Mushroom Caps are a flavorful dish that elevate your breakfast routine with chorizo, eggs, and cheese.
Ingredients
Scale
- 4 large portobello mushrooms (remove gills and stems)
- 1 lb chorizo (pork or beef, plant-based alternatives can be used)
- 2 cups home fries (or leftover potatoes/hash browns)
- 2 eggs (medium or large)
- 1 cup Oaxaca cheese (or substitute with Monterey Jack or mozzarella)
- 2 tbsp olive oil (for brushing)
- to taste kosher salt
- to taste black pepper
- to taste cilantro (optional)
Instructions
- Prep the Mushrooms: Preheat your smoker to 250°F. Clean the portobello mushrooms by removing the gills and stems. Brush with olive oil and sprinkle with kosher salt and black pepper.
- Smoke the Mushroom Caps: Place the mushroom caps stem-side down on the grill grates and smoke for about 30 minutes.
- Prepare the Filling: Increase the smoker temperature to 375°F. Flip the caps gill-side up and mix home fries, chorizo, and a beaten egg until well combined. Fill the mushroom caps.
- Add Cheese and Cook: Sprinkle Oaxaca cheese on top of the filling. Return to smoker and cook for an additional 10 to 17 minutes.
- Serve and Garnish: Remove stuffed mushrooms from the smoker, let cool slightly, and garnish with cilantro if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 300
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 150 mg