Portobello Melt

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, sl

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