Portobello, Onion and Zucchini Tacos Recipe
Cook Time: 30 Minutes
Phase: Phase 4
5 cap Portobello Mushroom Caps
1 oz Oregano
2 tablespoon Extra Virgin Olive Oil
4 medium Zucchini
1 medium Red Onions
4 slice (1 oz) Monterey Jack Cheese
4 oz Salsa
4 tortilla, medium (approx 6" dia) Corn Tortillas
- Preheat over to 425°F.
- Remove stems and gills from portobello mushrooms and cut into 1/2-inch slices. Toss with 1 tablespoon oregano and 1 tablespoon oil; add salt and pepper to taste. Place on baking sheet.
- Cut zucchini and onions into 1/2-inch slices. Toss with remaining oregano and oil; add salt and pepper to taste. Place on baking sheet with mushrooms.
- Bake for 25 minutes until tender.
- To serve, place mixture in warmed tortillas and top with cheese and salsa.
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