Portobello Zucchini Tacos

This yummy recipe was taken from Martha Stewart's Everyday Food iPhone App which features quick meals. (The app has a filter for meatless recipes.) Martha has some really great quick recipes that are not just yummy but also very fresh and healthy tasting. Click here to see some examples from her website. The iPhone app actually has more recipes than shown on the site for some reason.

Ingredients
5 medium portobello mushrooms stems and gills removed, sliced 1/2 inch thick
2 Tbsp dried oregano (can use basil as a substitute)
2 Tbsp olive oil
Course 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 oz (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 tsp of oregano, 1 Tbsp of oil, and a few splash of water - the original recipe called for 1/4 cup of water but made the taco too soggy because the water didn't evaporate. Season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining oregano and oil, season with salt and pepper to taste.

2. Place both sheets in oven. Roast tossing occasionally, until vegetables are browned and fork-tender. 25-30 minutes - zucchini cooks faster than mushrooms.

3. Meanwhile, in a small skillet over medium-high heat, warm tortillas. They should be slightly browned but still soft. If you have a gas stove, I suggest placing them right over the stove and flip when necessary. (Be careful.) One less skillet to wash! Wrap loosely in a clean kitchen towel to keep warm.

4. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese and salsa. The salsa will make the taco soggy, so make sure to add it sparingly after all of the other ingredients.

Once again, quick/easy, and of course yummy too!