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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.