Chorizo Stuffed Breakfast Mushroom Caps Recipe
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.
- 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
Instructions
- Preheat the Yoder Smokers YS640 to 250°F.
- 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.
- 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. - Place a few crispy home fries around the edges of the mushroom cap, followed by some cooked chorizo.
- 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).
- Smoke for an additional 10-17 minutes or until the whites of the eggs are set.
- Remove from the smoker, garnish with cilantro and enjoy.