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Portobello Melt



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2 small Portobello mushrooms, stems removed and reserved for other use
2 vegetarian or pork sausage patties
2 eggs
1/4 cup onion, sliced
1/2 cup baby spinach
Chopped basil and parsley, as needed for garnish
Melted butter, as needed
2 Cheddar cheese slices
Salt, as needed
Freshly ground pepper, as needed


  1. 1
    Brush each Portobello cap with butter; season well with salt and pepper. Arrange on a sheet pan. Bake at 500ºF 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; reserve.
  2. 2
    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 slice over top. Place in oven or under broiler to melt cheese. Garnish with basil and parsley.


Recipe: Stacey Purslow, Executive Chef, Currents Bistro, Portsmouth NH

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preparation methods
cuisines North & South American, Other North American
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