Recipe makes 2 servings.
Approximate Cook Time: 10 minutes
|1/4||cup(s)||almond butter, or cashew butter (or use dijon mustard if preferred)|
|4||slice(s)||bacon, cooked and cut in half|
|1||cup(s)||spinach, or arugula, about 1 handful|
|1/4||medium||onion(s), yellow, sliced|
- Spread 1/4 inch of nut butter or dijon mustard on the underside of each portobello cap.
- Layer vegetables and bacon on 2 of the portobello caps.
- Top the sandwiches with remaining portobello caps.
- Optional: for a toasty meal, coat the top of each sandwich with coconut oil and broil for a minute or two.