This Loaded Portobello Sandwich Is Paleo!

• 8 large Portobello mushrooms
• 6 teaspoons bacon fat
• 1 large onion, thinly sliced
• 1 1/2 cups sun-dried tomatoes, cut into strips
• 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.
2. Using a small spoon, scrape off the gills from each cap and remove the stem in the middle.
3. Add 2 teaspoons of bacon fat to a cast-iron pan over medium heat.
4. Add the onions and sun-dried tomatoes.
5. Saute for 5 minutes until the onions are soft.
6. Add the spinach and saute until wilted, about 1 to 2 minutes.
7. Season with black pepper and set aside.
8. Lightly oil the top and bottom of the portobello mushrooms with the remaining 4 teaspoons of bacon fat.
9. Due to their size, you will need to cook the mushrooms two at a time.
10. Place the mushrooms cap-side down on the same pan over medium-high heat.
11. Cook for 3 minutes, then flip and cook the other side for another 3 minutes.
12. Remove from heat and set aside.
13. To assemble each sandwich, take a cooked portobello mushroom, cap-side down, and spread 1 teaspoon of mustard.
14. Add the sauteed vegetables, a strip of prosciutto and top with another mushroom, cap-side up.
15. Cut in half before serving.

mushrooms, bacon fat, onion, tomatoes, bunches spinach, black pepper, whole grain dijon mustard

Taken from www.foodrepublic.com/recipes/this-loaded-portobello-sandwich-recipe-is-paleo/ (may not work)