Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Heat the oil in a pot, add the beef fry and fry until a tad crispy. Add the panko crumbs to the pot and mix, then set aside.

Spray a nonstick pan with cooking spray. Add the spinach, garlic, salt, and pepper. Sauté until just wilted and set aside.

Mix the ground chicken, egg, mayonnaise, and bread crumbs in bowl.

To assemble, line the outer edge of each mushroom cap with sautéed spinach. Place a mound of the chicken mixture on top. Wet your hands with a bit of cold water and shape the meat so it fits perfectly onto the mushroom cap in a nice, rounded shape. Top each cap with the beef fry mixture.

Place five slices of tomato around the top of each mushroom with a slice of zucchini or jalapeño in the center. Spray each cap with cooking spray. Place mushroom caps in the oven and

bake for 20 minutes.

To prepare the dressing, place basil, lemon juice, sugar or Splenda, and mayonnaise in a bowl and blend with an immersion blender.

Drizzle dressing over each mushroom cap before serving.