The Pioneer Woman Tasty Kitchen
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Chorizo Hash Stuffed Breakfast Mushrooms

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

Two hearty stuffed mushrooms filled with chorizo, peppers and tri-colored potatoes. And obviously, topped with a sunny side up egg!

Ingredients

  • ¼ pounds Pork Sausage
  • ¼ pounds Chorizo Sausage
  • ½ cups Onion, Chopped
  • 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
  • ½ pounds Tri-Color Baby Potatoes, Diced
  • 1 clove Garlic, Minced
  • ¼ teaspoons Red Pepper Flakes
  • ¼ cups Mexican Crema, Or Sour Cream
  • ¼ cups Chopped Cilantro, Plus More For Garnish If Desired
  • ½ cups Panko Breadcrumbs
  • 2 whole Portobello Mushrooms
  • 2 whole Eggs

Preparation

In a medium-sized skillet over medium heat, combine pork and chorizo sausage, onion, red bell pepper, potatoes and garlic. Cook until meat is browned and onions and peppers are nice and soft. Drain fat from pan and put the sausage mixture into a bowl. Fold in the red pepper flakes, sour cream, cilantro and ½ of the panko. Set the skillet aside—you’ll use it in a bit.

Preheat oven to 350 F.

Remove stems and gills from mushrooms. Spoon chorizo sausage and veggie mixture into the bowl of the mushroom caps and set them in a baking dish. Top with the remaining panko. Bake for 15-20 minutes or until the panko breadcrumbs turn golden brown. Remove from oven and allow to cool slightly.

In the same skillet that the chorizo was cooked in, heat over medium-high heat. Crack each egg into the skillet and cover pan with a lid. Allow the eggs to cook until the whites have set and the yolks are done to your liking. Add the fried egg on top of the cooked stuffed mushrooms and garnish with cilantro. Devour immediately.

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hiswife on 10.8.2013

These were very good. We made them for dinner and used turkey breakfast sausage and soy chorizo and we were not hungry afterward. Next time, I’ll leave the egg off of mine because I liked the hash best.

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