Portobello Mushroom Tacos

As most of you already know, I am a proponent for meatless meals during the week. Food sustainability is a HUGE area of study in nutrition and dietetics along with many concerned scientists. Eating plant based meals helps to reduce our carbon foot print and will reduce climate change. So every week, I try to enjoy meatless meals and this was a new one for me. We found some portobello mushrooms marked down at Kroger so I picked them up. I absolutely love mushrooms and think they taste like meat to me. I decided to create a chipotle flavored marinade for them and they were awesome, it's a definite keeper.
This would also be great in a mex bowl or even inside of enchiladas. Give it a try and let me know what you think!

Ingredients:

1 Tbsp avocado oil (any oil of your choice)
2 Tbsp canned chipotle in adobo sauce (use the sauce only)
1 Tbsp fresh minced cilantro
1 tsp garlic powder
1/2 tsp cumin
salt & pepper to taste

How to:

Preheat oven to 375 degrees.
Prepare marinade in a medium bowl by mixing avocado oil, canned chipotle in adobo sauce, minded cilantro, garlic powder, cumin, salt and pepper. Set aside.
Slice the portobellos in 1/2 inch thick strips.
Place on a parchment lined baking sheet.
Brush both sides of mushrooms liberally with marinade. Sprinkle portobellos with salt.
Roast mushrooms for 20 mins or until portobellos are fork-tender.
Add to a tortilla and top with shredded cheese, fresh cilantro, avocado, and salsa.