Portobello and Zucchini Tacos

Prep Time:
15 mins
Total Time:
45 mins

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


  • 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


  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.

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