Portabella Tacos

• 8 medium portabella mushroom caps
• 14 cup balsamic vinegar
• 1 tablespoon olive oil
• 4 roma tomatoes, quartered
• 1 tablespoon chopped garlic
• 1 tablespoon olive oil
• salt and pepper
• 4 (8 inch) flour tortillas
• 3 ounces fresh goat cheese, crumbled
• 1 tablespoon chopped fresh thyme
• 1 red bell pepper, seded and juliened
• tomatillo salsa

1. Marinate portebellos in oil and vinegar for 2 hours.
2. Preheat oven to 400F.
3. Mix tomatoes, garlic, oil, salt and pepper.
4. Cut drained portebellos into strips, place in an oven proof pan, and roast 5 minutes, add drained tomatoes and cook 5-10 minutes until heated through.
5. Warm tortillas on a flat griddle until soft.
6. Place 1/4 of the mushrooms and 4 tomato quarters in the middle of each tortilla and top with crumbled goat cheese and thyme.
7. Roll up, garnish with red pepper strips, and serve with Tomatillo Salsa.

portabella mushroom, balsamic vinegar, olive oil, roma tomatoes, garlic, olive oil, salt, flour tortillas, goat cheese, thyme, red bell pepper, salsa

Taken from www.food.com/recipe/portabella-tacos-27575 (may not work)