Portobello and Zucchini Tacos

Rating: 3.27 stars
62 Ratings
  • 5 star values: 8
  • 4 star values: 17
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 3

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

Everyday Food, September 2004

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Recipe Summary

prep:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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).

  • 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.

  • 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.

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Reviews (9)

62 Ratings
  • 5 star values: 8
  • 4 star values: 17
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 3
Anonymous
Rating: Unrated
10/03/2013
"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
Anonymous
Rating: Unrated
10/01/2013
We loved it! delicious food
Anonymous
Rating: Unrated
10/01/2013
Thats interesting Guthrie and Sons HVAC San Diego
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Anonymous
Rating: 5 stars
04/22/2013
We loved it! We used portobello, cremini and snow mushrooms along with red and orange peppers, red potatoes, corn- delish!!!!
Anonymous
Rating: Unrated
04/18/2013
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.
Anonymous
Rating: Unrated
03/13/2010
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.
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Anonymous
Rating: Unrated
09/11/2008
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.
Anonymous
Rating: Unrated
07/31/2008
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.
Anonymous
Rating: Unrated
07/03/2008
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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