Coat mushrooms with any fat you choose. I chose olive oil. I seasoned it with a bip of lemon pepper seasoning.
Line a pan with foil and set the toaster oven to bake. Then, place the mushrooms upside down on the pan and bake at 400, for ten minutes. When ten minutes is up, turn over the mushrooms and bake for another ten minutes.
Coat a stainless steel pan with oil olive and put on med-high heat.
Slice zucchini, onion, yellow pepper. When pan oil is shimmering, add the veggies. Put the onion and yellow pepper in first as the zucchini will take less time to saute’. When the veggies start getting a bit brown, put the heat to med and continue to cook until everything looks caramelized. Also, add the rosemary, sage, and thyme during this step.
When all veggies are done, let sit while you heat up a tortilla. I drizzled balsamic on top of the veggies to add a little more flavor depth.
Slice portobello mushrooms and, along with veggies, put into your toasted tortilla. Top with goat cheese and a couple of avocado slices and enjoy!
Oxalate: ~7mg if you use the avocado slices Calcium: 73mg Added Sugar: 0g