Get Fungi!

Place a little extra-virgin olive oil in a large, nonstick skillet over medium-high heat, 2 minutes. While it warms, remove the stems from Portobello mushroom caps and sprinkle the caps with salt and pepper. Place them smooth-side down in the skillet and cook 5 minutes, then flip and cook them another 1–2 minutes, until browned and tender. Fungi taco shell!