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Portabello Benedict

Portabello Benedict

Chef Mark Tansey

Partner's, Agawam, MA


  • 1 roasted red pepper
  • 1 portabello mushroom
  • 1 cup fresh spinach, sautéed with garlic
  • 2 poached eggs
  • ½ cup Hollandaise sauce
  • 1/3 cup cheese, shredded
  • shredded parmesan


Remove stalk from the mushroom and grill cap. Layer mushroom cap with the roasted red pepper, spinach, poached eggs, cheeses and Hollandaise sauce. Sprinkle with fresh herbs as a garnish and serve immediately.