Smoked Chorizo Stuffed Breakfast Mushroom Caps

Wake up your taste buds with something bold, smoky, and craveable. These stuffed portobello mushroom caps are perfect any time of the day. They’re stuffed with crispy home fries, spicy chorizo, a baked egg, and gooey Oaxaca cheese, all packed into one savory, smoky bite.

Easy Stuffed Breakfast Mushrooms

I’ve had a viral stuffed breakfast mushroom recipe on my website for over 10 years, and we also used to have these on our Secret Menu at our pizzeria when we were open for breakfast for almost two decades.

This would be if breakfast had a bold, smoky alter ego. These Smoked Chorizo-Stuffed Breakfast Mushroom Caps are loaded with everything your taste buds crave:

• Crispy home fries
• Spicy chorizo
• A perfectly baked egg
• Melty Oaxaca cheese all nestled into hearty portobello caps and kissed by the smoker.

It’s a flavor-packed bite with serious wow factor, whether you’re brunching hard or just trying to level up your breakfast game.

TKW Family Love

Made these this morning and man were they amazing! They are filling yet so much more healthy than say a bagel. Definitely a keeper!

Thank you for another amazing recipe Chef!

Mandie

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What sets this recipe apart is that I’m making it on the Yoder Smokers YS640 (don’t worry, I’m giving you oven instructions, too). That kiss of smoke paired with the Mexican-inspired add-ins truly took this stuffed mushroom to a new and delicious level!

Stuffed Breakfast Mushrooms Ingredients

What I love about these beauties is that they aren’t just for mornings. They’re just as irresistible for lunch, dinner, or those “I need something delicious now” snack moments. Plus, they’re meal prep gold—pop ’em in the fridge and reheat when hunger strikes. Smoky, savory, and oh-so-satisfying, this is one recipe you’ll want to keep on repeat.

• Portobello Mushrooms: gills and stems removed
• Chorizo: cooled and crumbled
• Home Fries: crispy and cooled
• Eggs: Medium or Large
• Oaxaca Cheese
• Olive Oil
• Kosher Salt and Black Pepper
• Cilantro

Chef Lori’s #1 Tip for Cleaning Mushrooms

1. Gently twist off or cut off the stem of each mushroom.
2. Grab a mushroom in one hand and cradle it. Use a soup spoon in your other hand to scrape the gills off, moving in a circular path right around the edge of the mushroom.
3. The gills will come out very easily, so you don’t need a lot of pressure—push too hard, and you may go right through the mushroom, so tread lightly. If needed, you can go back over it a second time.

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How to Make Stuffed Portobello Mushrooms

This is a straightforward recipe, but it’s a two-step process:

1. Place the cleaned and prepared mushroom caps on a cooling rack with the ‘stem-side’ facing down. Brush the tops with olive oil, sprinkle on kosher salt and black pepper, and head to the Yoder Smokers YS640.

Mushrooms Hold Water

• Because mushrooms have a high water content, you should smoke them empty first to help release most of the moisture.
• If you don’t do this, your cap and the filling will become soggy.

How to Smoke Breakfast Stuffed Mushrooms

1. Fill the Yoder Smokers YS640 hopper with pellets (I went with a competition blend) and set the temperature to 250°F. The damper was 1/3rd of the way open.
2. Place the prepared mushroom caps (left on the cooling rack) onto the top rack.
3. Smoke for 30 minutes.

How to Stuff Portobello Mushrooms

4. Remove the cooling rack from the smoker and increase the temperature to 375°F.
5. CAREFULLY flip the mushroom caps over so the “gill-side” faces up.

6. Place a few crispy home fries around the edges of the mushroom cap, followed by some cooked chorizo.
7. Add the egg* and some Oaxaca cheese, and place the mushroom caps (still on the cooling rack) back into the smoker (ensure it’s up to temperature).
8. Smoke for an additional 10-17 minutes or until the whites of the eggs are set.

Chef Lori’s Tip Regarding Adding Eggs

MY METHOD: Depending on the size of your egg, you may find you have too much white and that it will spill over/out of the mushroom cap. I prefer to separate my eggs and add the yolk first, then carefully spoon in some of the white part. You may not use all of the white part. Any leftover white parts I’ll use in another recipe.

more mushroom recipes

Best Stuffed Mushrooms Recipe

This is one of those recipes that honestly surprised me by how much “extra” it was. I knew it would be good, as I’ve been making it for years in the oven, but honestly, that kiss of smoke took it to a whole new level of deliciousness.

Stuffed Mushroom FAQs

• Do I have to remove the gills? The gills are edible, but for this recipe, you need the space.  Plus, if you left them in the egg whites, they would turn muddy in color.
• How do I keep the mushrooms from getting soggy? Not all mushrooms are the same, so if you want, you can par-cook the mushrooms (unstuffed) before adding the breakfast stuffing.
• How do I store cooked stuffed mushrooms? Once cooled, place a paper towel on the bottom of a container and place a single layer of cooked mushrooms. If you need to add another layer, place 1-2 more paper towels between each layer, as these mushrooms will still ‘weep’.

How to Reheat Stuffed Mushrooms

• Oven: Place them on a tray and put the tray into a preheated 350°F oven for ~5-7 minutes until warm.
• Microwave: Place on a plate and microwave in 20-second increments until warmed.

What to Serve With Chorizo & Potato Stuffed Breakfast Mushrooms

The driving factor for this is the ‘meal’ they are being served as, i.e., breakfast, lunch, dinner, or brunch. As I mentioned earlier, these are amazing any time of the day. They are huge for Sunday brunch!

• Breakfast: Pair this with smashed avocado toast, yogurt bowl, gourmet toast
• Lunch: Jalapeno & Strawberry Crostini, Salsa & chips, Arugula Feta Salad, Mexican veggie rice bowls
• Dinner: Charred corn & shrimp salsa, Chorizo Sliders, Enchilada Soup
• Brunch: Pizza al Pastor, Chicken Tortilla Soup, Chicken Barbacoa Soft Tacos,

Breakfast Stuffed Mushroom Recipe Ideas

• Toppings: sour cream, lime crema, hatch chile salsa, salsa fresca, triple pepper roasted salsa
• Meat: pork or beef chorizo, breakfast sausage, or crispy bacon
• Vegan / Vegetarian: plant-based chorizo, vegan cheese, roasted peppers, and onions. *vegan: omit the eggs and go with tofu
• Veggies: add jalapenos, onions, or bell peppers

Other Ways to Make Stuffed Mushrooms

Stuffed Mushroom Caps Grill Instructions:

This requires you to set up your grill for Indirect cooking/ If you’re unsure how to do this, check out this post.

1. Set up the grill for indirect cooking. Preheat the grill to 400°F. Place the mushroom caps upside down on the cooling rack and place them on the indirect side “grilling” for 10 minutes.
2. Remove the rack from the grill. Flip the mushrooms over, stuff them, and place the stuffed mushroom caps back on the indirect side, cooking for 8-12 minutes or until the egg is cooked through, the white is set, and the mushrooms are tender.

Oven-Baked Breakfast Stuffed Mushrooms

Oven directions require placing the cooling rack with mushrooms on a rimmed baking sheet. This will catch liquids that may drip off.

1. Preheat the oven to 400°F. Turn a cooling rack upside down on a rimmed baking sheet and add the prepared mushroom caps. Bake for 10 minutes.
2. Remove the mushroom caps from the oven, carefully flip them, and stuff them. Place the stuffed mushrooms back in the oven and bake for 8-12 minutes, or until the whites are set and the eggs are done to the desired doneness.

Chorizo Stuffed Breakfast Mushroom Caps Recipe

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Wake up your taste buds with something bold, smoky, and craveable. These stuffed portobello mushroom caps are perfect any time of the day, stuffed with crispy home fries, spicy chorizo, a baked egg, and gooey Oaxaca cheese, all packed into one savory, smoky bite.

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: appetizers, Breakfast, brunch, easy recipes, Lunch, meal prep, stuffed mushrooms
• Method: grill, oven, smoker
• Cuisine: appetizers, breakfast, brunch, easy recipes, Lunch, meal prep, stuffed mushrooms

Ingredients

• 4 Portobello Mushrooms, cleaned
• 2 Tablespoons olive oil
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1/2–3/4 cup cooked chorizo, crumbled
• 1 – 1 1/4 cup cooked home fries
• 4 large eggs
• 2–3 ounces Oaxaca cheese, torn
• Cilantro

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Instructions

1. Preheat the Yoder Smokers YS640 to 250°F.
2. Place the cleaned and prepared mushroom caps on a cooling rack with the ‘stem-side’ facing down. Brush the tops with olive oil, sprinkle on kosher salt and black pepper, and head to the Yoder Smokers YS640.
3. Place the prepared mushroom caps (left on the cooling rack) onto the top rack. Smoke for 30 minutes.
   Remove the cooling rack from the smoker and increase the temperature to 375°F. CAREFULLY flip the mushroom caps over so the “gill-side” faces up.
4. Place a few crispy home fries around the edges of the mushroom cap, followed by some cooked chorizo.
5. Add the egg* and some Oaxaca cheese, and place the mushroom caps (still on the cooling rack) back into the smoker (ensure it’s up to temperature).
6. Smoke for an additional 10-17 minutes or until the whites of the eggs are set.
7. Remove from the smoker, garnish with cilantro and enjoy.

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