Portobello and Zucchini Tacos

Name: Portobello and Zucchini Tacos
Prep time: 15 min
Total time: 45 min
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; 0.5 cup fresh salsa

3.3

(62)

6 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.