Food & Cooking Recipes Lunch Recipes Portobello and Zucchini Tacos 3.3 (62) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 Portobello mushrooms add a meaty taste and texture to these vegetarian tacos. Ingredients 5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick 2 teaspoons dried oregano 2 tablespoons olive oil Coarse salt and ground pepper 4 medium zucchini, cut into 2-by-½-inch sticks 1 medium red onion, halved and sliced ¼-inch thick 12 (4 ½-inch) corn tortillas 6 ounces (1 cup) Monterey Jack cheese, shredded ½ cup fresh salsa 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. 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. Rate it Print