This Loaded Portobello Sandwich Is Paleo!

1. 1

   Clean the portobello mushroom caps by gently wiping them with a damp paper towel.

2. 2

   Using a small spoon, scrape off the gills from each cap and remove the stem in the middle.

3. 3

   Add 2 teaspoons of bacon fat to a cast-iron pan over medium heat.

4. 4

   Add the onions and sun-dried tomatoes.

5. 5

   Saute for 5 minutes until the onions are soft.

6. 6

   Add the spinach and saute until wilted, about 1 to 2 minutes.

7. 7

   Season with black pepper and set aside.

8. 8

   Lightly oil the top and bottom of the portobello mushrooms with the remaining 4 teaspoons of bacon fat.

9. 9

   Due to their size, you will need to cook the mushrooms two at a time.

10. 10

    Place the mushrooms cap-side down on the same pan over medium-high heat.

11. 11

    Cook for 3 minutes, then flip and cook the other side for another 3 minutes.

12. 12

    Remove from heat and set aside.

13. 13

    To assemble each sandwich, take a cooked portobello mushroom, cap-side down, and spread 1 teaspoon of mustard.

14. 14

    Add the sauteed vegetables, a strip of prosciutto and top with another mushroom, cap-side up.

15. 15

    Cut in half before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.