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Portobello Mushrooms with Eggs and Chorizo over Rice

February 18, 2014 (Last Updated: July 20, 2018)

Portobello 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 replacement.



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


  • 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.


  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 on 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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  • Reply
    July 22, 2014 at 7:09 pm

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

    • Reply
      Heidy L. McCallum
      July 22, 2014 at 7:18 pm

      I love Chorizo! You know me I a a flavor and spice girl! Thanks for the wonderful compliment and let me know if you make it! I would love to hear about how it turns out!!!

  • Reply
    Lori Vachon
    July 22, 2014 at 3:09 pm

    So much fresh flavor happening here, just amazing!

    • Reply
      Heidy L. McCallum
      July 22, 2014 at 7:07 pm

      Portobello Mushrooms with Eggs & Chorizo over Rice is a great company breakfast! Let me know if you make it Lori! Thanks for the sweet compliments!!

  • Reply
    Michaela ~ An Affair from the Heart
    July 22, 2014 at 10:56 am

    Everything about this sounds utterly amazing!

    • Reply
      Heidy L. McCallum
      July 22, 2014 at 7:05 pm

      Thank you Michaela, if you make it let me know how your Portobello Mushrooms with Eggs & Chorizo over Rice turns out!!

  • Reply
    The Foodie Affair
    July 22, 2014 at 10:19 am

    Brunch for this weekend!! Yum, we love portobello mushrooms and the chorizo just takes it over the top!! Great recipe!

    • Reply
      Heidy L. McCallum
      July 22, 2014 at 7:03 pm

      Thanks Sandi! It’s an oldie but goodie! I wish I had more of the Portobello Mushrooms with Eggs & Chorizo over Rice— I liked it so much I wanted more! Thanks for dropping by!!

  • Reply
    Joanne T Ferguson
    July 22, 2014 at 12:05 am

    G’day! Looks delish Heidy and I could go for some now!
    Cheers! Joanne

  • Reply
    Deb L. Platt
    June 23, 2014 at 6:33 am

    Simply beautiful ! I really enjoy portobello mushrooms ! This looks so elegant, yet so simple!!

    • Reply
      Heidy L. McCallum
      June 23, 2014 at 6:36 am

      Portobello Mushrooms with Baked Eggs and Chorizo over Rice is one of my favorites! It’s so tasty and easy!!

  • Reply
    Libby with Lemony Thyme
    February 19, 2014 at 12:00 am

    Sweet Mercy. Heidy, you are speaking my LOVE language with this. What an awesome and beautiful dish.

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