These Chorizo Breakfast Mushroom Caps are a balanced breakfast flavor explosion that will jumpstart your day right. With a mushroom base, crispy hash-brown and chorizo filling, perfectly baked egg, and cilantro lime sauce, this may be one of the most delicious breakfasts to ever come out of the kitchen.
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When it comes to big flavors for breakfast, these Chorizo Breakfast Mushroom Caps are the reigning champs. Each are a handy little balanced breakfast in an edible container starting with the portobello mushrooms that are hollowed out and filled with cripsy hash browns and brownded chorizo, then topped with a cracked egg.
If you’re big into breakfast, we have plenty more where this recipe came from. This Spinach and Portobello Mushroom Breakfast Hash is not only fully packed with lots of healthy ingredients but it can be made beforehand for easy meal prep. Want a simple casserole to pop in th oven for an easy but hearty way to start the day? The Roasted Veggie Breakfast Casserole has you covered. Those who prefer a little something sweet will love the Oatmeal Breakfast Cake Recipe that offers that indulgent feel while still being good for you.
Why You’ll Love This Recipe
- It’s great meal prep – these sausage stuffed mushrooms are easy to make a head of time and then popping them in the oven when ready.
- It makes for great leftovers – since these reheat really well, you’ll love enjoying them the next day, too.
- It’s packed with flavor – between the mushrooms, chorizo, hash browns, and egg, this savory breakfast is oh-so-tasty.
Stuffed Mushroom Recipe Ingredients
For such a flavorful breakfast recipe, these chorizo stuffed mushrooms don’t require too many ingredients to get them served on the table relatively fast. Find ingredient notes (including substitutions and swaps) below.
- Hash browns – we used frozen hash browns but you can also use shredded potatoes.
- Eggs – try to stick with medium-large eggs since they fit in the wells without running over.
- Chorizo – if you can’t find or don’t like chorizo, you can use any kind of ground breakfast meat.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- If you don’t like or can’t tolerate eggs, these sausage stuffed mushrooms can easily be made without them! Just omit and follow the same instructions as written.
How to Make Chorizo Breakfast Mushroom Caps
This recipe is incredibly easy to make! Follow along below.
Step 1: Preheat the oven to 350°F. Place the cleaned mushroom caps on a rimmed baking sheet, brush them with 1 tablespoon of oil, and season them with half a teaspoon of salt and a quarter teaspoon pepper.
Step 2: Add the olive oil to a large pan over medium heat, then add hash browns and season with the remaining salt and pepper. Cook for 5 to 6 minutes, then flip, and cook an additional 3-4 minutes, or until the potatoes are crispy and cooked through.
Step 3: Fill the mushroom caps with the hash browns, then add the chorizo to a large pan over medium heat (you may use the same pan you cooked the hash browns in) and cook for 5-7 minutes until browned, breaking up the mixture into small crumbles as it cooks.
Step 4: Divide the chorizo evenly between the mushroom caps, layering it on top of the hash browns. Make a small well in the chorizo and hash browns on each mushroom, and crack an egg into the well. Bake at 350°F for 18 minutes for a runny egg yolk, or 25 minutes for a hard egg yolk.
Step 5: While the mushroom caps are cooking, blend together the cilantro, lemon juice, olive oil, salt, and pepper until smooth.
Step 6: Remove the mushroom caps from the oven, let cool, then drizzle with the cilantro sauce, serve, and enjoy!
Recipe Tip
Be sure to break up the chorizo into small pieces when cooking so it fits nice and snug in the mushroom caps.
How to Serve
Since these stuffed mushroom caps are a hearty, well-balanced meal on their own, you don’t need to serve them with anything but a glass or juice or a cup of coffee. Simply drizzle each mushroom cap with the cilantro sauce and crack a bit of black pepper to really amp up the flavor.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
To reheat these chorizo stuffed mushrooms, warm them in the oven at 350 degrees for about 8-10 minutes.
Frequently Asked Questions
It’s a good idea to give the mushrooms a quick rince before using since they can have some dirt on them. However, just be careful not to soak them so they don’t get soggy. You can also choose to wet them with a damp cloth or scrap them with a knife to get them clean.
More Favorite Chorizo Recipes
If you tried these Chorizo Breakfast Mushroom Caps or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chorizo Breakfast Mushroom Caps
Ingredients
For the Mushroom Caps:
- 6 portobello mushrooms, stems and gills removed
- 4 tablespoons olive oil, divided
- 1, 16 ounce package frozen hash browns, or about 5 cups shredded potatoes
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 pound chorizo
- 6 eggs
For the Cilantro Sauce:
- ½ cup cilantro, leaves and stems
- 2 tablespoons lemon juice, about 1 lemon
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Place the cleaned mushroom caps on a rimmed baking sheet. Brush the mushroom caps with 1 tablespoon oil, then season with ½ teaspoon sea salt and ¼ teaspoon pepper, divided evenly amongst the mushrooms.
- Add the 3 tablespoons ghee or olive oil to a large pan over medium heat, then add hash browns and season with remaining ½ teaspoon sea salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, then flip, and cook an additional 3-4 minutes, or until the potatoes are crispy and cooked through.
- Fill the mushroom caps with the hash browns, then add the chorizo to a large pan over medium heat (you may use the same pan you cooked the hash browns in) and cook for 5-7 minutes until browned, breaking up the mixture into small crumbles as it cooks.
- Divide the chorizo evenly between the mushroom caps, layering on top of the hash browns.
- Make a small well in the chorizo and hash browns on each mushroom, then crack an egg. Season with salt and pepper to taste.
- Bake at 350°F for 18 minutes for a runny egg yolk, and 25 minutes for a hard egg yolk.
- While the mushroom caps are cooking, blend together the cilantro, lemon juice, olive oil, salt, and pepper until smooth.
- Remove the mushroom caps from the oven, let cool, then drizzle with the cilantro sauce.
Nutrition
Sadly, I dislike Cilantro. Do you have any other yummy suggestions for a sauce? Hot sauce would be great, but I’d still like to get another idea.
Thanks!
Tanya Torres
I am thinking of making this all the night before and then in the morning cracking in the eggs and sticking in the oven. Do you think I need to change anything up? Everything looks like it would work, but I don’t have much experience with Hash Browns.
I think that will work perfectly! The hash browns should re-crisp in the oven.
Do you have suggestions for good quality Chorizo??
Typically Cassy gets hers from the meat counter at Whole Foods!
Here are a few additional options, or you can make your own at home:
http://mulayssausage.com/chorizo-sausage/
http://www.nimanranch.com/info_product/chorizo-sausage/
https://pedersonsfarms.com/2016/12/09/no-sugar-chorizo/
I can’t wait to try your recipe this week! I just bought portobellos today to use for breakfast later this week and then checked your site for your latest post. Boom! Amazing recipe found! My husband will be so excited. We just love your recipes. So creative and delicious. Thank you!