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Portobello & Zucchini Taco


  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 tsp dried oregano
  • 2 Tbs olive oil
  • Coarse salt and ground
  • pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved
  • and sliced 1/4-inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 6 oz (1 cup) Monterey Jack cheese, shredded
  • 1/2 cup fresh salsa

Preheat oven to 425 degrees. On a large

rimmed baking sheet, toss mushrooms with 1

tsp oregano, 1 Tbs oil, and 1/4 C water; season

with salt and pepper. On another rimmed baking

sheet, toss zucchini and onion with remaining

tsp oregano and Tbs 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 mediumhigh

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.


Courtesy of Martha Stewart Living


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