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.
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Xavier Blackston
[email protected]I'm not sure about these tacos. I'm not a big fan of portobello mushrooms.
mandi
[email protected]I can't wait to try these tacos! They look so delicious.
Un1nxn Prsn
[email protected]These tacos are a great way to use up leftover zucchini.
Kyle Miller
[email protected]I made these tacos with some leftover grilled portobello mushrooms, and they were amazing!
Martin Stafford
[email protected]These tacos are so flavorful and satisfying. I love the combination of the portobello mushrooms and zucchini.
saram safeer
[email protected]I'm always looking for new vegetarian recipes, and these tacos are definitely a keeper.
Sandile Mncina
[email protected]These tacos are delicious and healthy. I feel good about feeding them to my family.
Nancy Alday
[email protected]I love that these tacos are so easy to make. They're perfect for a weeknight meal.
Chali Kapende
[email protected]These tacos are a great way to get your kids to eat their vegetables.
8ekhizar hayat Mohammadyaqoobhingoro
[email protected]I'm not a vegetarian, but these tacos are so good that I don't miss the meat at all.
Mo Black
[email protected]These tacos are so good! The portobello mushrooms are meaty and flavorful, and the zucchini is perfectly cooked. The sauce is also delicious.
Brayden S
[email protected]I made these tacos for a party and they were a huge success! Everyone loved them.
Usha Pandit
[email protected]These tacos were a hit! The portobello mushrooms and zucchini were cooked perfectly, and the flavors all came together so well.