Chorizo Hash Stuffed Breakfast Mushrooms

• 1/4 pounds Pork Sausage
• 1/4 pounds Chorizo Sausage
• 1/2 cups Onion, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1/2 pounds Tri-Color Baby Potatoes, Diced
• 1 clove Garlic, Minced
• 1/4 teaspoons Red Pepper Flakes
• 1/4 cups Mexican Crema, Or Sour Cream
• 1/4 cups Chopped Cilantro, Plus More For Garnish If Desired
• 1/2 cups Panko Breadcrumbs
• 2 whole Portobello Mushrooms
• 2 whole Eggs

1. In a medium-sized skillet over medium heat, combine pork and chorizo sausage, onion, red bell pepper, potatoes and garlic. Cook until meat is browned and onions and peppers are nice and soft. Drain fat from pan and put the sausage mixture into a bowl. Fold in the red pepper flakes, sour cream, cilantro and 1/2 of the panko. Set the skillet aside-you'll use it in a bit.
2. Preheat oven to 350 F.
3. Remove stems and gills from mushrooms. Spoon chorizo sausage and veggie mixture into the bowl of the mushroom caps and set them in a baking dish. Top with the remaining panko. Bake for 15-20 minutes or until the panko breadcrumbs turn golden brown. Remove from oven and allow to cool slightly.
4. In the same skillet that the chorizo was cooked in, heat over medium-high heat. Crack each egg into the skillet and cover pan with a lid. Allow the eggs to cook until the whites have set and the yolks are done to your liking. Add the fried egg on top of the cooked stuffed mushrooms and garnish with cilantro. Devour immediately.

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Taken from tastykitchen.com/recipes/breakfastbrunch/chorizo-hash-stuffed-breakfast-mushrooms/ (may not work)