Ingredients
5large portobello mushrooms
1tbspolive oil
1pkgSmithfield Hometown Original Fresh Breakfast Sausage Links
6large eggs
½cupblack beans,rinsed
½cupcorn,drained
1roma tomato,diced
½tspchili powder
¼tspcumin
¼tsppaprika
salt and pepper,to taste
1½cupscolby jack cheese,shredded, can also use cheddar
Preparation
Preheat oven to 400 degrees F. 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.
Lightly brush olive oil on the portobello mushroom and sprinkle with salt. Roast in the oven at 400 degrees F For about 5 minutes until they soften.
Slice sausage links into half-inch pieces. Cook in a medium-sized skillet over medium-high heat until no longer pink and cooked throughout. Set aside on a plate.
Add the 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.
Fill 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.
