4 Portabella Mushroom Caps
2 tablespoons Coconut Oil
1 boneless, skinless chicken cutlet, cooked (and cut into two pieces)
2 slices of tomato
1/2 cup fresh spinach leaves
2 slices cooked turkey bacon, or bacon of choice
3 tablespoons guacomole
Scoop out the gills and stem gently from the underside of the mushrooms.
Heat coconut oil in a skillet and cook mushrooms for about 3-5 minutes on each side or until the mushrooms turn golden brown on the top and become tender.
Remove the mushrooms from the pan. On one mushroom, pile on cooked chicken, turkey bacon, tomato, spinach, and 1 ½ tbsp guacamole. Top with the other mushroom. Repeat with other mushrooms. Then cut in half or eat whole, and enjoy!
Makes 2 sandwich stacks.
Printed from MultiplyDelicious.com