Food & Cooking Recipes Lunch Recipes Portobello and Zucchini Tacos 3.3 (62) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print