Begin by preheating your work area. Carefully twist off the stems of the portobello mushrooms and gently scrape out the gills with a spoon to create ample space for the filling. Rinse the caps under cold water and pat them dry with a paper towel.

Brush the cleaned mushroom caps generously with olive oil, ensuring each surface is coated. Sprinkle kosher salt and freshly cracked black pepper evenly over the tops. Arrange the mushroom caps on a baking sheet, gill-side down.

Fire up your smoker and set it to a steady 250°F (121°C). Once preheated, carefully place the prepared mushroom caps on a cooling rack inside the smoker. Smoke the mushrooms for around 30 minutes.

Raise the smoker temperature to 375°F (190°C). Carefully flip the mushroom caps over so that the gill sides are facing up. Let them smoke for an additional 5 minutes.

Remove the mushroom caps from the smoker and spoon in crispy home fries followed by the cooked chorizo mixture. Fill each cap generously, but avoid overstuffing.

Carefully crack an egg into the center of each filled mushroom cap without breaking the yolk. Sprinkle a layer of Oaxaca cheese on top.

Return the stuffed mushroom caps to the smoker and allow them to smoke for an additional 10 to 17 minutes.

Once smoked, remove the Chorizo Stuffed Breakfast Mushrooms from the smoker and let them cool slightly before serving. Garnish with freshly chopped cilantro.