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Chorizo Hash Stuffed Breakfast Mushrooms with Egg on a plate

Chorizo Hash Stuffed Breakfast Mushrooms with Egg

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  • Author: Megan Keno
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Take your standard stuffed mushrooms up a level with these chorizo hash stuffed breakfast mushrooms with egg! These are a great twist on a classic appetizer, that will fuel you up all day long.


Units Scale
  • 2 Portobello Mushrooms
  • 1/4 pound Pork Sausage
  • 1/4 pound Chorizo Sausage
  • 1/2 pound Tri-Color Potatoes, chunked
  • 1/4 cup Cilantro
  • 1/2 cup Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1/4 tsp Red Pepper Flakes
  • 1 Clove Garlic, minced
  • 1/4 cup Mexican Crema or Sour Cream
  • 1/2 cup Panko
  • 2 Eggs


  1. In a medium skillet over medium heat, combine pork and chorizo sausage, onion, red bell pepper and potatoes and garlic. Cook through.
  2. Drain fat from pan. Fold sour cream and cilantro and ½ of the panko.
  3. Preheat oven to 350 degrees.
  4. Remove stems and gills from mushrooms.
  5. Spoon chorizo sausage and veggie mixture into the bowl of the mushrooms. Top with remaining half of the panko.
  6. Bake for 15-20 minutes or until the panko turn golden brown. Remove from oven and allow to cool slightly.
  7. In skillet that chorizo was cooked in – heat over medium-high heat.
  8. Crack each egg into the skillet and cover pan with lid. Allow the eggs to cook until the whites have set.
  9. Top onto cooked stuffed mushrooms and garnish with cilantro. Devour immediately.


Megan Keno – Country Cleaver