Smoked Chorizo Stuffed Mushrooms

“What I love about these beauties is that they aren’t just for mornings. They’re just as irresistible for lunch, dinner, or those “I need something delicious now” snack moments. Plus, they’re meal prep gold—pop ’em in the fridge and reheat when hunger strikes. Smoky, savory, and oh-so-satisfying, this is one recipe you’ll want to keep on repeat.”

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Recipe from thekitchenwhisperer.net

Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com

INGREDIENTS

  • 4 Portobello Mushrooms, cleaned
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/2–3/4 cup cooked chorizo, crumbled
  • 1 – 1 1/4 cup cooked home fries
  • 4 large eggs
  • 2–3 ounces Oaxaca cheese, torn
  • Cilantro

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640S to 250°F.
  2. Place the cleaned and prepared mushroom caps on a cooling rack with the ‘stem-side’ facing down. Brush the tops with olive oil, sprinkle on kosher salt and black pepper, and head to the Yoder Smokers YS640S.
  3. Place the prepared mushroom caps (left on the cooling rack) onto the top rack. Smoke for 30 minutes.
    Remove the cooling rack from the smoker and increase the temperature to 375°F. CAREFULLY flip the mushroom caps over so the “gill-side” faces up.
  4. Place a few crispy home fries around the edges of the mushroom cap, followed by some cooked chorizo.
  5. Add the egg* and some Oaxaca cheese, and place the mushroom caps (still on the cooling rack) back into the smoker (ensure it’s up to temperature).
  6. Smoke for an additional 10-17 minutes or until the whites of the eggs are set.
  7. Remove from the smoker, garnish with cilantro and enjoy.