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Portobello and Zucchini Tacos




Source of Recipe


Martha Stewart Foods


List of Ingredients




Portobello and Zucchini Tacos

Serves 4; Prep time: 15 minutes; Total time: 45 minutes
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.


5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick

2 teaspoons dried oregano

2 tablespoons olive oil

coarse salt and ground pepper

4 medium zucchini, cut into 2-by-1/2inch sticks

1 medium red onion, halved and sliced 1/4 inch thick

12 corn tortillas (4 1/2-inch)

6 ounces Monterey Jack cheese, shredded (1 cups)

1/2 cup fresh salsa

1. Preheat oven to 425°. 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.



Note: 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.




Recipe