Tuesday, June 12, 2007

Grilled Portobello Mushrooms and Zucchini tacos

Serves 4

  • 5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced 1/4 inch thick
  • 12 (4 1/2-inch) corn tortillas
  • 6 ounces (1 1/2 Cups) Monterey Jack cheese, shredded
  • 1/2 cup fresh salsa


  1. 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.
  2. 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).
  3. 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.
  4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.


Mike said...

Grilled portobello mushroom and zucchini tacos (I always called them fajitas what with grilling the onions too) are probably one of my favorite vegetarian meals. I usually keep them from being vegan and add some more protein by adding some cottage cheese- with this meal I actually like the cottage cheese better than the shredded monterey jack, cheddar or queso fresco though I prefer any of those on regular tacos.

nie nie said...

hmmm...great idea. queso fresco is so yum! I am going to try that next. i dont really like cottage cheese- what kind do you use?

Mike said...

I really like whole wheat tortillas with this- they seem to match the vegetables and the cottage cheese really well- but I don't really like whole wheat tortillas with most other stuff.

As for the cottage cheese, sometimes I eat low fat cottage cheese, sometimes the full fat. I like the low fat ok in other things (omelets, veggie fajitas, etc.) but I really don't like the low fat by itself. I usually drain the low fat and just use the curds when using it in things, but I don't drain the full fat when eating it by itself.

My typical brand is highland dairy- they are based out of Oklahoma and don't know if it's available elsewhere. The thing that annoys me with Highland is I usually end up throwing out a bit since it doesn't have as many preservatives and thus has a pretty short shelf life. If I ate it everyday it wouldn't be a big deal but I get tired of having it that often.
I also sometimes get a cottage cheese that is more of a cream and has no curds in it from one of the farmers in the Oklahoma food co-op. It can be a pretty good replacement for queso fresco- I don't know if health food stores or farmers markets there might have the same type of thing.

Cottage cheese isn't my favorite thing- but I really do like it with zucchini. My big reason for eating it is it's pretty protein packed for the amount of fat compared to other cheeses.

Oh, I also like cottage cheese as a side when I'm having salmon where I don't use a sweet glaze or seasonings. It really matches with the savory and salty and the flavors of the salmon- but it's not very good with sweeter flavorings.

OK, I just rambled forever about cottage cheese- I'm done now, I promise.

nie nie said...

i am trying it with salmon, sounds really good. thanks, i like talking about cottage cheese ;)

Anonymous said...