Step 1

Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well. Place the mushrooms stem side up in a baking dish.

Step 2

Pour the marinade over the mushrooms and let marinate for 1 hour.

Step 3

Prepare the grill.

Step 4

Pour excess marinade off of the mushrooms, reserving the liquid, and place the mushrooms on the grill. Grill each side for 4 minutes, brushing with the marinade every few minutes.

Step 5

Heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, until they are soft and pliable.

Step 6

To serve, put a few of the mushroom strips in the center of a tortilla and top with some of the salsa verde. Garnish with the red onion and romaine lettuce.

Step 7

Fold the tortilla in half over the filling. Repeat for the remaining tortillas.