The mushrooms here are spiced and tender and roasty on the ends. We do need some shredded cabbage for crunch, avocado and cheese for fat, and some pickled onions for a punch. These are so simple and quick!

I wrote in Portobellos because I think they are easy to find. We’ve also been using oyster mushrooms and shredding them up with forks, then using the same seasoning and roasting time with great results. Try that if you can get your hands on some.