Mexican‑Style Egg‑Stuffed Portobello Mushrooms

Ingredients

• 3 large Portobello mushroom caps
• 6 large Eggs
• 6 oz Mexican chorizo (pork, no filler)
• 1 cup Spinach
• 1 tbsp Olive oil
• ½ tsp Cumin
• ½ tsp Paprika
• ¼ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Clean mushroom caps, remove stems, and brush gills with olive oil.

3. 3

   In a skillet, crumble chorizo and cook until browned; add spinach and cook until wilted.

4. 4

   Whisk eggs with cumin, paprika, salt, and pepper; pour over chorizo‑spinach mixture and scramble until just set.

5. 5

   Spoon egg mixture into mushroom caps, place on a baking sheet, and bake 15‑20 minutes until tops are lightly golden.

6. 6

   Serve hot.