Best 3 Portobello And Zucchini Tacos Recipes
**Portobello and Zucchini Tacos: A Flavorful Fusion of Grilled Delights**
Embark on a culinary journey with our tantalizing portobello and zucchini tacos, a harmonious blend of smoky, earthy flavors and crisp textures. These tacos are a symphony of taste and nutrition, featuring succulent portobello mushrooms and tender zucchini grilled to perfection. Wrapped in warm tortillas, they become a handheld masterpiece, complemented by a vibrant array of toppings.
Our recipe offers two tantalizing variations: a classic guacamole and a refreshing tzatziki sauce. The guacamole, a Mexican staple, adds a creamy richness with hints of tangy lime and cilantro. The tzatziki, a Greek yogurt-based sauce, brings a cooling cucumber and garlic flavor that perfectly complements the grilled vegetables.
These portobello and zucchini tacos are not only delicious but also incredibly versatile. They can be served as an appetizer, main course, or even a light lunch. They're perfect for casual gatherings, summer barbecues, or Meatless Mondays.
With their delightful combination of flavors and textures, these tacos are sure to be a hit with vegetarians, meat-lovers, and anyone who appreciates a wholesome and flavorful meal. Get ready to tantalize your taste buds with this delectable culinary creation.
PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA
Provided by Food Network
Time 1h5m
Yield 2 dinner servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.
PORTABELLA AND ZUCCHINI TACOS
Make and share this Portabella and Zucchini Tacos recipe from Food.com.
Provided by Linorama
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
- Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
- When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
- To serve, pile on the filling and toppings as you wish!
Nutrition Facts : Calories 252.7, Fat 9.4, SaturatedFat 1.4, Sodium 52.2, Carbohydrate 38.5, Fiber 7.6, Sugar 9.2, Protein 8.2
PORTOBELLO AND ZUCCHINI TACOS
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 9
Steps:
- 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.
Tips:
- Choose the right portobello mushrooms. Look for mushrooms that are large and firm, with a deep, dark brown color. Avoid mushrooms that are bruised or have soft spots.
- Cook the portobello mushrooms properly.Portobello mushrooms can be cooked in a variety of ways, but the most popular methods are grilling, roasting, and pan-frying. No matter which method you choose, be sure to cook the mushrooms until they are tender and slightly browned.
- Use fresh zucchini.Fresh zucchini is best for this recipe, but you can also use frozen zucchini if necessary. If using frozen zucchini, be sure to thaw it completely before cooking.
- Don't overcook the zucchini.Zucchini cooks quickly, so be careful not to overcook it. Otherwise, it will become mushy.
- Use a variety of toppings.The toppings you use for your tacos are up to you, but some popular options include salsa, sour cream, guacamole, and cheese.
Conclusion:
Portobello and zucchini tacos are a delicious and healthy meal that can be enjoyed by people of all ages. They are also a great way to get your daily dose of fruits and vegetables. If you are looking for a new and exciting way to enjoy portobello mushrooms and zucchini, be sure to give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
