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Smoked Chorizo Stuffed Breakfast Mushroom Caps

Smoked Chorizo Stuffed Breakfast Mushroom Caps for Flavor Lovers

These Smoked Chorizo Stuffed Breakfast Mushroom Caps are a flavorful dish that elevate your breakfast routine with chorizo, eggs, and cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 caps
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mushrooms
  • 4 large portobello mushrooms remove gills and stems
For the Filling
  • 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
For the Cheese
  • 1 cup Oaxaca cheese or substitute with Monterey Jack or mozzarella
For Cooking
  • 2 tbsp olive oil for brushing
  • to taste kosher salt
  • to taste black pepper
For Garnishing
  • to taste cilantro optional

Equipment

  • smoker
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. 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.
  2. Smoke the Mushroom Caps: Place the mushroom caps stem-side down on the grill grates and smoke for about 30 minutes.
  3. 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.
  4. Add Cheese and Cook: Sprinkle Oaxaca cheese on top of the filling. Return to smoker and cook for an additional 10 to 17 minutes.
  5. Serve and Garnish: Remove stuffed mushrooms from the smoker, let cool slightly, and garnish with cilantro if desired.

Nutrition

Serving: 1capCalories: 300kcalCarbohydrates: 18gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 15mg

Notes

Best enjoyed warm; can be stored in fridge for up to 3 days or frozen for up to 2 months.

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