PORTOBELLO AND ZUCCHINI TACOS
Provided by Well Vegan
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425° F. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
- 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).
- Meanwhile, in a small skillet over medium-high 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.
- To serve, fill each tortilla with mushrooms, vegetable mixture, avocado and salsa.
Nutrition Facts : ServingSize 4, Calories 305 calories, Sugar 13, Sodium 78, Fat 9, Carbohydrate 51, Fiber 9, Protein 9
PORTOBELLO AND ZUCCHINI TACOS
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
- 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).
- Meanwhile, in a small skillet over medium-high 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.
- To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.
PORTABELLA AND ZUCCHINI TACOS
Make and share this Portabella and Zucchini Tacos recipe from Food.com.
Provided by Linorama
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
- Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
- When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
- To serve, pile on the filling and toppings as you wish!
Nutrition Facts : Calories 252.7, Fat 9.4, SaturatedFat 1.4, Sodium 52.2, Carbohydrate 38.5, Fiber 7.6, Sugar 9.2, Protein 8.2
PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA
Provided by Food Network
Time 1h5m
Yield 2 dinner servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.
PORTOBELLO WITH EGGPLANT AND ZUCCHINI
Make and share this Portobello With Eggplant and Zucchini recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F
- Clean the mushrooms.
- Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
- Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
- Sprinkle with salt and pepper and reserve.
- Don't turn off the oven or clean the pan.
- Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
- Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
- Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
- Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
- Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
- Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
- Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
- Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
- Allow to rest for 5 minutes, before serving. Serves 3-4.
- That's it!
Nutrition Facts : Calories 768.4, Fat 60.7, SaturatedFat 23.6, Cholesterol 109.2, Sodium 976.3, Carbohydrate 23.6, Fiber 10.9, Sugar 10.3, Protein 37.1
ZUCCHINI TACOS
Zucchini and black beans come together for a juicy and satisfying taco punctuated by fresh, creamy toppings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
- With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.
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