Smoky Portobello Tacos

First, wash and de-stem the portobellos. I like to scrape out the gills using a spoon, but it’s personal preference. Next, douse the mushrooms in the soy sauce, oil and black pepper.

Preheat the grill to medium-high. Place a piece of foil over the grates. Add the mushrooms with the marinating liquid to the grill with the cap side down. Grill for 3-4 minutes. Flip and grill the other side. The mushrooms will slump and be easily sliced when done.

Remove the mushrooms from the grill, slice and coat with the barbecue sauce. To serve, divide the sliced mushrooms between the tortillas and top with your desired taco toppings.