From: Executive chef Stacey Purslow, Currents Bistro, Portsmouth, NH. Yield: 1 serving. as needed, melted butter 2 small Portobello mushrooms, stems removed and reserved for other use as needed, salt as needed, freshly ground pepper 2 vegetarian or pork sausage patties 1/4 cup onion, sliced 1/2 cup baby spinach as needed, salt and pepper 2 eggs 2 slices Cheddar cheese for garnish, chopped basil and parsley Brush each Portobello cap with butter; season well with salt and pepper. Arrange on ...
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