I love sandwiches. They have always been one of my favorite things. When I used to do Weight Watchers, I lived off of Subway sandwiches. So for as long as I have been doing low-carb diets, I have seriously been missing my sandwich fix.
Enter the portabello mushroom caps. I had heard of these being used for sandwiches, but I had never had the guts to try it. After all, they are mushrooms, and I tend to make some pretty heavy duty sandwiches. How in the world will they hold up?
Turns out, they hold up very well.
This sandwich has slow-cooked chicken in it, with bacon, red onion, and avocado. With the New Year here and the promise of spring around the corner, I am envisioning hamburgers with lettuce, tomato, pickles, onions, and anything else I can cram on there – all on mushroom caps as buns. I just made a sandwich this morning that had some of my pork green chili on it with bacon and avocado. Think about how yummy a steak sandwich would be on mushroom caps! The possibilities are endless!