Optional Toppings/Additions: brown rice, shredded cheese, guacamole, sour cream, tomatoes/salsa, etc.
Wash and dry your mushrooms. Gently de-stem them: hold cap in one hand, and grab the stem with your dominate hand. Gently twist the stem and pull away from the cap.
Slice the mushrooms and put in a large baking dish.
In a small bowl, mix together all of the ingredients for the marinade. Pour the marinade over the sliced mushrooms. Use your hand to turn the mushrooms over so they are coated on all sides. Cover with foil and let marinate for at least 30 minutes.
Heat the tortillas according to package directions and keep warm.
Preheat the oven to 400 degrees. Roast the mushrooms, covered for 15 minutes. Uncover and roast an additional 10 minutes.
While the mushrooms are roasting, heat some oil in a medium pan over medium heat. Add the onions and peppers and season with salt and pepper. Sauté until they are soft and starting to brown, about 10 minutes or so.
Serve the mushrooms and onion and pepper mixture on warm tortillas with the optional toppings you prefer. Enjoy!
When I’m in a hurry, I’ve made these without the marinating time. They are still good, but I like the flavor better when they have time to marinate.