Chorizo Hash Stuffed Portabella


  • 2 Portobello Mushrooms
  • ¼ pound Pork Sausage
  • ¼ pound Chorizo Sausage
  • ½ pound Tri-Color Potatoes, chunked
  • ¼ cup Cilantro
  • ½ cup Onion, chopped
  • 1 Red Bell Pepper, chopped
  • ¼ teaspoon Red Pepper Flakes
  • 1 Clove Garlic, minced
  • ¼ cup Mexican Crema or Sour Cream
  • ½ cup Panko
  • 2 Eggs

How to Prepare:

  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.

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