Meatless Mexican: Grilled Portobello Mushroom Tacos

• 3 teaspoons champagne vinegar
• 1 head garlic, roasted
• 1/4 shallot, minced
• 3 teaspoons white truffle oil
• 1 cup mayonnaise
• 6 large portobello mushrooms
• 4 tablespoons olive oil
• 1 red onion, sliced
• 1 yellow onion, sliced
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup fresh orange juice
• 12 (4-inch) corn tortillas
• 6 large radishes, thinly sliced
• 6 ounces Parmesan cheese, thinly sliced
• 2 cups pea shoots

1. Place all ingredients into a food processor or blender and process until well-combined.
2. Reserve in the refrigerator until needed.

champagne vinegar, garlic, shallot, truffle oil, mayonnaise, portobello mushrooms, olive oil, red onion, yellow onion, olive oil, kosher salt, ground black pepper, orange juice, corn tortillas, radishes, parmesan cheese, pea shoots

Taken from www.foodrepublic.com/recipes/meatless-mexican-grilled-portobello-mushroom-tacos-recipe/ (may not work)