Portobello-and-Zucchini Tacos Recipe

Name: Portobello-and-Zucchini Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 portobello mushrooms; 2 tsp. dried oregano; 2 tbsp. olive oil; 1/4 c. water; Coarse salt; Freshly ground pepper; 4 zucchini; 1 red onion; 8 corn tortillas; 6 oz. Monterey Jack; 1 c. grape or cherry tomatoes

Servings: persons

5 portobello mushrooms
2 tsp. dried oregano
2 tbsp. olive oil
1/4 c. water
Coarse salt
Freshly ground pepper
4 zucchini
1 red onion
8 corn tortillas
6 oz. Monterey Jack
1 c. grape or cherry tomatoes

1
Preheat oven to 425 degrees F. On a rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon olive oil, and the water; season with salt and pepper.
2
On another baking sheet, toss zucchini and onion with remaining oregano and olive oil; season with salt and pepper.
3
Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
4
Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds.
5
(Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degrees F oven.)
6
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and tomatoes.
7
Looking for more healthy recipes?
8
Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 portobello mushrooms, 2 tsp. dried oregano, 2 tbsp. olive oil, 1/4 c. water, and more.

Yes, Portobello-and-Zucchini Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello-and-Zucchini Tacos

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