If you are making the roasted poblano crema(which I highly recommend) you need to pre soak the cashews. For at least 3-4 hours, overnight is better, or you can soak for 15-30 minutes in boiling water if you are in a pinch.
First, make the adobo mushrooms. Preheat the oven to 400 degrees. Now place the portobellos on a baking sheet, pour the olive oil over them and rub the inside and outside of the mushrooms with the oil.
Now, in a small bowl, mix all the seasonings together and then sprinkle over the mushrooms and rub that onto the mushrooms.
Bake them at 400 degrees for about 20 minutes, flipping the mushrooms halfway through until they are very brown and juicy.
To make the roasted poblano, place the pepper onto the baking sheet with the mushrooms, and also roast at 400 degrees for 20 minutes.
Once the mushrooms and poblano pepper are done, remove from the oven and let the mushrooms cool for a minute while you make the crema.
Drain the cashews and add them to a blender or food processor. Then cut the top off the roasted poblano, and add that as well as the remaining crema ingredients to the blender or food processor. Pulse on high, scraping down the sides as needed until the crema is very smooth. This may take a few minutes. Taste and adjust seasoning. Set aside.
Next, taking 2 forks, scrap and shred the mushrooms. Then add a little bit of the mushrooms to a tortilla, then a bit of crema, then some pineapple and cilantro. Serve immediately.