Portobello And Zucchini Tacos Food

PORTOBELLO AND ZUCCHINI TACOS

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

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!

PORTOBELLO AND ZUCCHINI SANDWICHES WITH TOMATO SALSA

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 TACOS WITH PICO DE GALLO

Steps:

• Set up your grill and heat up your coals.
• When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
• Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
• Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
• Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
• Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.

SPICY SQUASH AND PORTOBELLO TACOS

Steps:

• Preheat the oven to 375°F; lightly spray two rimmed baking sheets with avocado oil cooking spray (or broth) or line with parchment paper. Set aside.
• In a bowl, spray the squash with avocado oil then toss with cayenne pepper and cumin; season to taste with salt and pepper. Transfer to one of the prepared baking sheets and sprinkle with ½ teaspoon thyme.
• Combine portobello caps, red onion slices, garlic, chili, and remaining thyme in a bowl; drizzle with the balsamic vinegar and season with salt and pepper to taste. Spread onto the other baking sheet. Spray with avocado oil or drizzle on some vegetable broth.
• Place both sheets in the oven and bake, stirring occasionally, until the vegetables are cooked and begin to caramelize (about 15 to 20 minutes for the portobello mushrooms and 20 to 25 minutes for the squash). If needed, add a splash of water (or vegetable broth) to the baking sheets during the cooking process. Toss the vegetables together, adjust seasoning if needed, and scatter pumpkin seeds and parsley on top. Use as a taco filling with sliced onions, guacamole, and salsa.

ZUCCHINI TACOS

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.

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat.
• While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
• Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
• Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
• Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
• Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
• To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.