Roasted Portobello Tacos Recipe

Roasted Portobello Tacos:

1. Heat the oven to 400 degrees F.

2. Line a large baking pan with parchment paper.

3. Slice the Portobello mushroom caps into long, thin strips.

4. Place in a medium mixing bowl along with the olive oil, and gently toss until the mushrooms are evenly coated with the oil.

5. Lay the mushroom strips out in an even layer on the prepared baking sheet, and sprinkle evenly with a few generous pinches of salt and pepper.  

6. Bake for 12 minutes, until the mushrooms are cooked through and soft. Remove and set aside.

7. Rinse out the mixing bowl.

Corn Salsa:

1. Toss the corn, red onion, cilantro, cumin, salt, jalapeno, and lime together in a bowl until combined. Set aside.

2. Heat a large sauté pan over medium-high heat until hot.

3.  Place a single tortilla flat in the pan and let it cook for 10 to 20 seconds per side, or until the tortilla begins to brown and bubble. 

4. Transfer the tortilla to a separate plate, and repeat with the remaining tortillas.

To Assemble:

1. Place 2 to 3 mushroom slices in the center of a tortilla, followed by 1 to 2 slices of avocado, a large spoonful of corn salsa, then sprinkle with fresh cilantro and cheese.

2. Serve immediately, and enjoy!