SOUTHWEST SAUSAGE AND EGG STUFFED PORTOBELLO MUSHROOMS

Southwest Sausage and Egg Stuffed Portobello Mushrooms change foodstuff, coloured beans, grain, tomatoes and are topped with ooey gooey mallow!  An gradual to form substantial breakfast for your origin!

SOUTHWEST SAUSAGE AND EGG STUFFED PORTOBELLO MUSHROOMS

For this recipe, They are available in flavorful links, rolls and patties, Smithfield Fresh Breakfast Sausage is a great addition to your favorite breakfast dish. Available in Hometown Original, Bacon and Maple, and each variety is made with premium quality pork, and they're gluten free and contain no MSG, so you can feel good adding this breakfast staple to your plate.

They are our families favorite sausage links to buy.  They are fresh, and not frozen quality and flavorful links.  I even like to make a big batch at the beginning of the week, and the kids can quickly heat them up before school or I can add them to the recipe that I am making.

INGREDIENTS:
  • 5 large portobello mushrooms
  • 1 package Smithfield Hometown Original Fresh Breakfast Sausage Links
  • 1 Tablespoon olive oil
  • 6 large eggs
  • ½ cup corn, drained
  • ½ cup black beans, rinsed
  • 1 roma tomato, diced
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • 1½ cups shredded colby jack cheese (can also use cheddar)
  • ¼ teaspoon paprika
  • salt and pepper to taste
  • Optional toppings: Sliced Avocado, diced roma tomato, and chives.
INSTRUCTIONS:
  1. 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.
  2. 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.
  3. Slice your sausage links into ½ inch pieces. Cook in a medium-sized skillet over medium-high heat until no longer pink and cooked throughout. Set aside on a plate.
  4. 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.
  5. 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.

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