Portobello-and-Zucchini Tacos
- 5 portobello mushrooms, stemmed and sliced 1/2 inch thick
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 1/4 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 ounces Monterey Jack, shredded (1 1/2 cups)
- 1 cup cherry or grape tomatoes, halved or quartered
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cherry or grape tomatoes (1 cup)
- Oregano, dried (2 teaspoons)
- Portobello mushrooms (5)
- Red onion (1)
- Zucchini (4)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- Corn tortillas (8)
- Drinks
- Water (1/4 cup)
- Dairy
- Monterey jack (6 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 21, 2013 (3 weeks ago).
66 people saved this recipe.
