Portobello Mushrooms with Eggs & Chorizo over Rice

portobello-mushrooms-with-baked-eggs-and-chorizo-over-rice-by-the-mccallums-shamrock-patch pinPortobello Mushrooms with Eggs & Chorizo over Rice may look a little fancy, yet it’s is so simple and easy. Portobello Mushrooms, eggs, chorizo, tomatoes, rice, black beans, and Spanish spices make this a show stopper to serve at breakfast.

This simple recipe for Portobello Mushrooms with Eggs & Chorizo over Rice can be served for breakfast, brunch, lunch, or even a light dinner. You can easily turn the recipe into a vegan dish simply by omitting the Chorizo sausage and substituting a favorite vegetarian repalcement.

 

Portobello Mushrooms with Eggs & Chorizo

  • 4 large eggs
  • 4 large Portobello mushrooms, caps removed
  • 6 ounces chorizo, frying kind, diced and lightly fried
  • 2 plum tomatoes diced dived by 2
  • 1 cup long grain rice
  • 1 and 1/2 cups of water, for rice
  • 1/4 cup black beans, rinsed and drained
  • 2 teaspoons of minced Serrano pepper
  • 1 tablespoon oil
  • dash of Adobo, Spanish seasoning
  • kosher salt
  • fresh cracked pepper

Garnish

  • 1 large navel or blood orange sliced in rounds, remove peels
  • bitter lettuce

NOTE When I do my oranges, I slice thin rounds, then remove peels by using pastry shears to make it look as they do.

Directions

  1. In a medium saucepan with tight-fitting lid or rice pan add 1 and 1/2 cups of salted water. Add 1 tablespoon of oil to salted water.
  2. Once the salted water comes to a heavy boil, add rice, Stir rice. Let boil 2 minutes. Cover rice with lid. Boil 1 minute and reduce heat to very low temperature. Let rice completely absorb all water. (You are using a dry rice method) it will take about 15-20 minutes.
  3. Once all water is absorbed add 1/2 of your diced tomatoes, 1/4 cup black beans, and 2 teaspoons of minced pepper. Gently mix in rice, replace the lid on the pan immediately. Turn off heat, and let sit while you begin the other steps.
  4. Preheat oven to 400 degrees
  5. Line a baking sheet with parchment paper, or lightly spray.
  6. Lightly salt and pepper inside of all 4 large Portobello mushrooms.
  7. Place the mushrooms on a lined or sprayed baking sheet.
  8. Equally distribute other 1/2 of diced tomato, as well as diced chorizo around edges and some in  the center of the portobello mushrooms.
  9. Carefully crack one large egg into each portobello mushroom.
  10. Lightly salt, pepper, and use a dash of Adobo spice on each one.
  11. Place in oven for 12 to 16 minutes or your egg has set to your liking. (All ovens vary in time)

Serving Instructions
Place a bed of rice in a serving plate for each person, arrange orange slices on the bed of rice, add bitter lettuce to garnish. Place one portobello mushroom on each.  Serve immediately.

 

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13 comments

  1. Portobello mushrooms are one of my FAVORITE foods!!! Can you believe I have never tried chorizo? This looks so delicious!!!!

    Like

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