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Portobello and Zucchini Tacos

61

Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2004

Ingredients

  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced 1/4-inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 6 ounces (1 cup) Monterey Jack cheese, shredded
  • 1/2 cup fresh salsa

Directions

  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

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

  3. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.

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

Cook's Notes

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 Add a comment

  • 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." life insurance quote
    Reply
  • kathrynlogan
    1 OCT, 2013
    We loved it! delicious food
    Reply
  • foamycrispy
    1 OCT, 2013
    Thats interesting Guthrie and Sons HVAC San Diego
    Reply
  • Bennarlm1
    22 APR, 2013
    We loved it! We used portobello, cremini and snow mushrooms along with red and orange peppers, red potatoes, corn- delish!!!!
    Reply
  • matt coleman
    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.
    Reply
  • CarmelinaCAN
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply