Ingredients: (Makes 4 tacos, enough for 2 people. Please double recipe for 4 people)
- 4 corn tortillas
- 2 large portobello mushrooms
- 1 cup shredded cheese (we bought Mexican shredded cheese from Trader Joes, but any good melting cheese will do. I like that one because it has queso asadero in it)
- 1/2 cup Salsa Roja or any type of GOOD salsa. Don’t ruin it with bad salsa!!
- 2 tbsp. olive oil
- Dash of salt and pepper
- Crema, for drizzling
- Avocado and cilantro, for topping
Saute the mushrooms- Wash and slice the mushrooms into 1/4 inch slices. Add 2 tbsp. olive oil to pan and turn stove to medium heat. Add in the mushrooms and cook for about 10 minutes or until soft. Add some salt and pepper to taste. Remove from pan and reserve on plate.
Make filling- In a non stick pan (it HAS to be non-stick), coat pan with just a touch of olive oil on a paper towel. Bring heat to medium and once hot, add about 1/4 cup cheese in a clump. Add a few mushrooms on top like picture below. Divide it evenly so that you have enough cheese and mushrooms to make 4 of these, one for each tortilla. Let cook and bubble for about 5 minutes.
While that is cooking, heat up corn tortillas on the stove in a pan so that they are very warm and pliable. Once the cheese is bubbling and crisp on the edges, remove with spatula and place into warm tortilla. Repeat with remaining three scoops of cheese and mushrooms into remaining 3 tortillas.
Add toppings- Top each taco with salsa, crema, avocado and cilantro and eat right away while the tortillas are still hot! You will love these and you will serve them for all of your friends. Feel free to substitute portobellos for chicken or meat.