Southwest Sausage and Egg Stuffed Portobello Mushrooms

5 from 2 votes

Southwest Sausage and Egg Stuffed Portobello Mushrooms

Southwest Sausage and Egg Stuffed Portobella Mushrooms have eggs, black beans, corn, tomatoes and are topped with gooey gooey cheese! An easy to make hearty breakfast for your family!

Prep Time5

Cook Time10

Servings:

Ingredients

5 large portobello mushrooms
1 Tablespoon olive oil
1 package Smithfield Hometown Original Fresh Breakfast Sausage Links
6 large eggs
1/2 cup black beans rinsed
1/2 cup corn drained
1 roma tomato diced
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
salt and pepper to taste
1 1/2 cups shredded colby jack cheese can also use cheddar

Optional toppings: Sliced Avocado, diced roma tomato, and chives.

Instructions

Preheat oven to 400 degrees. Take off the stem from the inside of the mushroom. They should break off easily. Use a spoon and gently scrape the gills from the inside of the portobello mushroom and discard.
Lightly brush olive oil on the portobello mushroom and sprinkle with salt. Roast in the oven at 400 degrees for about 5 minutes until they soften.
Slice your sausage links into 1/2 inch pieces. Cook in a medium-sized skillet over medium-high heat until no longer pink and cooked throughout. Set aside on a plate.
Add your lightly beaten egg to the hot skillet and scramble until they start to form. Add in black beans, and corn and continue to cook until eggs are ready. Add in sausage, tomato, chili powder, cumin, paprika, salt and pepper and mix.
Fill your portobello mushrooms with the mixture and top with shredded cheese. Put back in the oven for about 2 minutes until the cheese melts. Top with desired toppings.

Nutrition