Rinse mushrooms, cut off the stems and chop them into small pieces and set aside. Use a spoon to scrape off the black residue on the underside of the mushroom cap.
Place mushrooms on a cookie sheet, lightly brush the entire surface of mushrooms with a little bit of Olive Oil and place into the oven as it preheats to soften them up.
In a skillet, add ghee or coconut oil, onion, minced garlic, the chopped mushroom stems and bison. Sauté until the meat is thoroughly cooked and onions are softened.
In a bowl, mash your avocado's into a guacamole consistency and add garlic, cumin, pepper, and salt to taste.
In a larger bowl, add the cooked meat mixture to the avocado mixture and mix well. Take the mushrooms out of the oven and carefully stuff them with the avocado/meat mixture. Once they are stuffed, return the tray to the oven and cook for 15 minutes or until the mushrooms are cooked.
Pre-heat your oven to 400 degrees & lightly grease an 8x10 baking dish with olive oil.
In a medium bowl, mix together chicken, salsa, cabbage, seasonings and 1/2 of your cheese.
Arrange the corn tortillas in your pan so that they are holding each other upright (I was able to fit 5, but it will depend on the size of your tortillas) and split the chicken mixture evenly between all of your shells. Then top the tacos with the remaining cheese.
Bake tacos for 10-12 minutes and then top with your favorite taco add-ons. We topped ours with guacamole and hot sauce. Enjoy!