Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
MAKING THE MUSHROOM FILLING
Slice the mushrooms into 1/2-inch thick slices.
Place Portabellas on the grill or on a grill pan in a single layer. Let char over high heat, 5 minutes or so.
Meanwhile, clean and slice cremini mushrooms into 1/2-inch thick slices.
When Portabellas have grill marks on one side, flip and char on the second side, another 2-3 minutes.
Once Portabellas are done cooking, remove from grill, place in a heat-safe dish. Add the cumin, garlic powder, salt and pepper to the Portabellas. Stir the spices into the Portabellas and cover to keep warm. keep in a warm spot (like on the back of the stove or by the grill).
Place the creminis on the grill or on grill pan in a single layer and cook about 7-8 minutes, until charred all over.
Meanwhile, seed and slice the Poblano.
Remove creminis from the grill and place in the same dish as the Portabellas. Cover to keep warm.
Add the sliced poblano to the grill or grill pan. Char the poblano on one side, 5 minutes or so, toss, and continue cooking another 2-3 minutes.
When poblanos are done, remove from the grill and place in the same dish as the mushrooms. Cover the dish to keep warm.
MAKING THE TACOS
Place the tortillas on the hot grill. Flip tortillas after 1-2 minutes, just until lightly charred on both sides.
Toss mushrooms and poblanos with spice and taste again to adjust seasoning.
Serve up the mushroom poblano filling into a tortilla. Top with pickled red onion, diced avocado, fresh cilantro, or any other favorite toppings.