Yield: 1 serving.
as needed, butter
2 small Portobello mushrooms, stems removed and reserved
as needed, salt
as needed, freshly ground pepper
2 vegetarian or pork sausage patties
1/4 cup onion, sliced
as needed, baby spinach
as needed, salt and pepper
2 slices Cheddar cheese
for garnish, chopped basil and parsley
Melt butter. Brush each Portobello cap with butter; season well with salt and pepper. Arrange on sheet pan. Bake at 500°F until mushrooms are tender, about 8 minutes. Reserve. Cook sausage patties and reserve. Sauté onion in olive oil until translucent. Add baby spinach and cook until wilted. Season with salt and pepper. Soft-poach eggs.
Per order: Heat mushroom caps and sausage. In oven-proof dish, place mushrooms side by side and fill with onion and spinach mixture. Top with sausage and poached eggs. Lay Cheddar cheese slices over top. Place in oven or under broiler to melt cheese. Garnish with basil and parsley.
Photo Credit: EASTERN MUSHROOM MARKETING COOPERATIVE, INC./PA DEPARTMENT OF AGRICULTURE
Recipe Provided By: Executive chef Stacey Purslow, Currents Bistro, Portsmouth, NH.