Nopales and Grilled Portobello Mushroom Salad

Preheat a grill or grill pan to medium high heat. Wipe off portobello mushrooms with a damp cloth. Brush each with olive oil and sprinkle with salt and pepper.

Grill on both sides until slightly charred and cooked through, about 5 minutes per side.

Meanwhile, combine the juice of the limes with oregano, a couple pinches of salt and some cracked pepper in a medium bowl. Chop jalapenos and add to lime juice, stirring to combine. Mix in olive oil.

Take drained nopales and cut strips into smaller pieces, about 2 inches long. Add to bowl. Crumble cheese and add to bowl.

When mushrooms are done cooking, cut down the middle horizontally. Then cut each half into pieces 1/2 inch wide. Add to bowl and stir all ingredients to combine.

Optional: Heat tortillas on grill and use nopales as filling for vegetarian tacos.