Some days you just want a sandwich, a nice yummy savory juicy sandwich but the whole lets avoid grains thing makes for a bit more of a creative process than the typical white bread and cold cuts. Here is a newfound alternative that I highly enjoyed and I’m sure you will too!
- Rinse and de-cap mushrooms and place in pan with a bit of olive oil. Add salt and pepper and cook one side for about 5 minutes and then flip and cook for about another 3 minutes or until to desired tenderness.
- Remove mushrooms from pan and dab with towels to remove some of the excess water
- Dress portobello mushrooms with toppings as you please
- I chose egg salad using two hardboiled eggs, 1.5 tablespoons of mayonnaise (make your own mayonnaise for paleo), a bit of mustard and salt and pepper.