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 slices Cheddar cheese
for garnish, chopped basil and parsley
Brush each Portobello cap with butter; season well with salt and pepper. Arrange on a sheet pan. Bake at 500°F until mushrooms are tender, about 8 minutes; reserve. Cook sausage patties and reserve. Sautè onion in olive oil until translucent. Add baby spinach and cook until wilted. Season with salt and pepper. Soft poach eggs; reserve.
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: Mushroom Council