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Portabella Tacos

Portabella Tacos
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Ingredients
Prep: 15 minutes | Cook: 30 minutes | Total Time: 45 minutes
  • 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
  • corn or flour tortillas
  •  
    salt and pepper, to taste
Instructions
  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.
  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.
  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).
  4. Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.
Nutritional Information

Makes: 4 servings
Serving Size: 2 tacos
  • Calories309
  • Protein15 g
  • Carbohydrates40 g
    • Dietary fiber6 g
  • Fat12 g
    • Saturated fat4 g
  • Cholesterol15 mg
  • Sodium370 mg
  • Calories from Fat33%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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