Description
Irresistible stuffed portobello mushrooms filled with smoky chorizo, eggs, and crispy home fries, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 6 large portobello mushrooms
- 8 oz fresh chorizo
- 1 cup cooked home fries
- 1 large egg
- 1 cup shredded Oaxaca cheese
- Olive oil
- Salt
- Black pepper
- Cilantro (for garnish)
Instructions
- 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.
- Place the mushroom caps stem-side down on the grill grates and smoke for about 30 minutes.
- 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.
- Sprinkle Oaxaca cheese on top of the filling. Return to smoker and cook for an additional 10 to 17 minutes.
- Remove stuffed mushrooms from the smoker, let cool slightly, and garnish with cilantro if desired.
Notes
For a lighter smoke flavor, keep smoke light during initial smoking. Customize with different cheeses or chorizo varieties for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Smoking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg