Portobello And Zucchini Tacos
Ingredients
- 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 cup) Monterey Jack cheese, shredded
- 1/2 cup fresh salsa
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