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    Portabella Tacos


    • 4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
    • 2 teaspoons dried oregano flakes
    • 1 1/2 tablespoons olive oil, or canola oil
    • 3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
    • 1 medium red onion, halved and sliced 1/4 inch thick
    • 1 cup reduced-fat Monterey Jack cheese, shredded
    • 1/2 cup salsa of your choice
    • 8 corn or flour tortillas
    • salt and pepper, to taste


    Step 1
    Preheat oven to 425°F. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
    Step 2
    Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
    Step 3
    Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about a minute. Or, you can warm them in a nonstick frying pan (use a little canola cooking spray if you like).
    Step 4
    Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.

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