Portobello-and-Zucchini Tacos

Before you go, we thought you'd like these...
Prep: 15 mins | Total Time: 15 mins | Servings: 4

Ingredients:
  • 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
  • 2 tsp dried oregano
  • 2 Tbsp olive oil
  • ¼ cup water
  • Coarse salt and freshly ground pepper
  • 4 zucchini, cut into 2-by-1/2-inch sticks
  • 1 red onion, halved and sliced 1/4 inch thick
  • 8 corn tortillas (4 1/2-inch size)
  • 6 oz Monterey Jack, shredded (1 1/2 cups)
  • 1 cup cherry or grape tomatoes, halved or quartered
Directions:
  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper. On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.
  2. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
  3. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees oven.)
  4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.

Cook's Note: New Take on Tacos: Substitute hearty roasted portobello mushrooms and zucchini for the ground beef. Then top with shredded cheese and chopped vegetables.

Source: Everyday Food, September 2004

More from Martha Stewart:

53 Heart-Shaped Ways to Say "I Love You"
Can't Get Your Hands on a Cronut? Make These Crazy Hybrid Desserts Instead
Quick, One-Pot Meal Ideas To Feed the Whole Family
Grown-Up Grilled Cheese Sandwiches
20 Classic Comfort Food Recipes from Martha Stewart

Read Full Story

Sign up for Best Bites by AOL and receive delicious recipes delivered to your inbox daily!

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

People are Reading

Search Recipes