What’s in it:
- Turkey (whatever your portion size)
- 2 portabella mushrooms
- coconut oil
How to make it:
Place coconut oil and broken down garlic cloves in a skillet on medium heat. Remove the steam from the portabella’s (try not to wash them) and place in the skillet. Slice to turkey to needed size, pound out, and place in the skillet as well. Flip all items and season with your preference (I like garlic and onion powder, with some Country Bob’s seasoning). Once turkey is cooked thoroughly then place down one mushroom then turkey followed by the other mushroom (could also layer with a little bit of cheese or spinach leaves) plate and drizzle some olive oil for added fat and hydroxterosol.