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Portobello-and-Zucchini Tacos

Roasted vegetables make fine fillings for meat-free tacos; besides the ones used here, try corn, bell peppers, other types of mushrooms, and any type of squash or potato.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Portobello-and-Zucchini Tacos

Photography: Andrew Purcell

Source: Everyday Food, 2004


  • 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1/4 cup water
  • Coarse salt and freshly ground pepper
  • 4 zucchini, cut into 2-by-1/2-inch sticks
  • 1 red onion, halved and sliced 1/4 inch thick
  • 8 corn tortillas (4 1/2-inch size)
  • 6 ounces Monterey Jack, shredded (1 1/2 cups)
  • 1 cup cherry or grape tomatoes, halved or quartered


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper. On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.

  2. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

  3. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees oven.)

  4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.

Cook's Note

To clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.

Reviews (9)

  • guavaboiling 3 Oct, 2013

    "Roasted vegetables make fine fillings for meat-free tacos; besides the ones used here, try corn, bell peppers, other types of mushrooms, and any type of squash or potato."
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  • kathrynlogan914 1 Oct, 2013

    We loved it! delicious food

  • foamycrispy 1 Oct, 2013

    Thats interesting
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  • bennarlm 22 Apr, 2013

    We loved it! We used portobello, cremini and snow mushrooms along with red and orange peppers, red potatoes, corn- delish!!!!

  • outlander2 18 Apr, 2013

    Looks very tasty in the picture above, better with mushrooms than with the red meat, in any event. I tried it once, in my area there are lots of restaurants Leeds.

  • carmelina_macario 13 Mar, 2010

    This was a quick and easy meal - and tasty too! I didn't have oregano so I used basil. I will def make this again.

  • mzdeb 11 Sep, 2008

    Super easy, great tasting, and will serve to others......good posting for us vegetarians. I think that there should be a vergetarian week of recipies for the show because it is so hard to find stuff that is quick and easy to make as well as taste great.

  • whistlerswalk 31 Jul, 2008

    We have been making these for years, they're always a hit. They are the first thing I think of serving if I know I have vegetarians coming to dinner. None of my other guests ever miss having meat when portobellos are used. The flavors are great together, and I absolutely prefer these to "regular" tacos.

  • Nouvisimo 3 Jul, 2008

    As a vegitarian, I think this is GREAT recipe, but I have to disagree on the price of portabellas. Boneless/Skinless chicken breasts are at least $2/lb cheaper here on the west coast. I use portabellas almost on a daily basis and I've yet to see them below $4.99/lb.

    That said, grilling (on the BBQ) the mushrooms and veggies adds a whole new dimention to their flavor. Same goes for the tortillas. After all, who wants to turn on the oven when it's 100 degrees outside?

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