This Loaded Portobello Sandwich Recipe Is Paleo!

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Paleo cooking has never been so easy! In One-Pot Paleo, Jenny Castaneda shares delicious recipes for enticing paleo meals that require only one pot, pan or bowl. That means more tasty, filling paleo meals without the mess. You'll spend less time cooking and cleaning and more time enjoying your meals. Try out this recipe for a delicious, veggie-forward sandwich with the added flavor bonus of prosciutto and bacon fat.

Who says sandwiches should only be made with bread? Not me! Eating paleo means thinking outside the box most of the time, and I love using my portobellos instead of bread for sandwiches. These are extremely versatile and can hold up to high heat without falling apart. Plus, don't they look super-cool? For a small fee, some burger places will gladly grill them up as a substitute for bread buns. Try this sandwich with sautéed vegetables and prosciutto slices for a portable snack or filling lunch on the go.

Reprinted with permission from One-Pot Paleo: Simple to Make, Delicious to Eat and Gluten-Free to Boot

This Loaded Portobello Sandwich Recipe Is Paleo!
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  • 8 large Portobello mushrooms
  • 6 teaspoons bacon fat
  • 1 large onion
  • 1 1/2 cups sun-dried tomatoes
  • 2 bunches spinach
  • Black pepper
  • 4 teaspoons whole grain Dijon mustard
  • 4 strips prosciutto
  1. Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Using a small spoon, scrape off the gills from each cap and remove the stem in the middle.
  2. Add 2 teaspoons of bacon fat to a cast-iron pan over medium heat. Add the onions and sun-dried tomatoes. Sauté for 5 minutes until the onions are soft. Add the spinach and sauté until wilted, about 1 to 2 minutes. Season with black pepper and set aside.
  3. Lightly oil the top and bottom of the portobello mushrooms with the remaining 4 teaspoons of bacon fat. Due to their size, you will need to cook the mushrooms two at a time. Place the mushrooms cap-side down on the same pan over medium-high heat. Cook for 3 minutes, then flip and cook the other side for another 3 minutes. Remove from heat and set aside.
  4. To assemble each sandwich, take a cooked portobello mushroom, cap-side down, and spread 1 teaspoon of mustard. Add the sautéed vegetables, a strip of prosciutto and top with another mushroom, cap-side up.
  5. Cut in half before serving.
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