Grilled Portabella Breakfast Sandwich

Recipe courtesy of Chef Jeramiah Wheeless, Roots Restaurant, San Francisco

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Yields 24 servings

Ingredients

2 cups extra-virgin olive oil

1 ½ cups chopped shallot

24 cloves garlic, minced

2 cups balsamic vinegar

½ cup chopped fresh thyme

8 teaspoons chopped fresh rosemary

3 teaspoons chopped fresh parsley

Salt

Freshly ground black pepper

24 medium to large portobello mushrooms, stemmed

48 organic eggs

24 English muffins, toasted

24 slices Swiss cheese

Directions

In a large container, whisk together the oil, shallot, garlic, vinegar, thyme, rosemary, and parsley. Season with salt and pepper.

Wipe the mushrooms with a damp paper towel. Place them in a hotel pan and pour the marinade over them. Let stand for 1 hour, then drain the mushrooms.

For each serving, to order: Prepare 2 eggs over easy or as desired. Grill 1 mushroom over high heat on both sides until just tender, about 10 minutes. Layer the mushroom on a toasted English muffin and top with the eggs and a slice of Swiss cheese. Garnish with seasonal condiments.

*Note: Picture substituted whole wheat bread slices for English muffins.

Tags: Breakfast, Chef Jeremiah Wheeless, Portobella, Roots Restaurant, Sandwich, Vegetarian