Portobello Mushrooms with Chipotle

• 1 pound portobello mushrooms (preferably small, with fresh, closed gills)
• 3 tablespoons (or more) unsalted butter
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• Pinch of freshly ground black pepper
• 2 teaspoons chipotle puree (page 153)
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 cup finely grated smoked mozzarella or smoked gouda cheese (about 4 ounces)
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Lightly toasted pine nuts or pumpkin seeds

1. Remove the mushroom stems, chop them, and reserve.
2. If any of the mushrooms are large, scrape off the gills with a spoon and reserve.
3. Cut the caps into 1/4-inch-thick slices and reserve.
4. Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat.
5. Melt the butter in the pan, then add the sliced mushroom caps, chopped stems, any reserved gills, minced garlic, salt, and pepper, and saute until golden brown and caramelized, 8 to 10 minutes.
6. You may need to cook the mushrooms in batches to be sure they brown and not steam from overcrowding.
7. Add more butter as the mushrooms cook, if necessary, as they have a tendency to absorb all the butter from the pan.
8. Remove from the heat and mix in the chipotle puree and cilantro.
9. Sprinkle on the cheese just to melt and serve immediately or keep warm until ready to serve.
10. To serve, lay the tortillas side by side, open face and overlapping on a platter.
11. Divide the filling equally between the tortillas and top with salsa and pumpkin seeds.
12. Grab, fold, and eat right away.
13. Or build your own taco: lay a tortilla, open face, in one hand.
14. Spoon on some filling, top with salsa and pine nuts, and eat right away.

portobello mushrooms, butter, garlic, kosher salt, ground black pepper, puree, fresh cilantro, mozzarella, corn tortillas, nuts

Taken from www.epicurious.com/recipes/food/views/portobello-mushrooms-with-chipotle-393907 (may not work)