Ingredients:

mushrooms (white button mushrooms work just fine; portobello and shiitake are pricier, but also delicious!)

salt

pepper

tortillas (La Fe tortillas are non-gmo and affordable, which is hard to find!)

carrots (shredded)

cilantro (chopped)

microgreens

lettuce (in place of tortilla if you’re going light with the meal, or chopped as a topping)

lemon

chile, fresh and chopped (try chiltepin if you want real heat!) or hot sauce, if you like. (I’ve switched to Cholula as my hot sauce of choice in a pinch because it’s the only I’ve found that doesn’t have any added preservatives. )

Instructions:

1. Preheat oven to 400.

2. Slice mushrooms in fourths (fat slices) and place on a baking sheet lined with parchment paper for easy clean-up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 10 minutes, or until sizzling and just a bit crispy.

3. Warm tortillas. Set out mushrooms and rest of the ingredients as toppings and enjoy!