12 Reviews

Very Yummy! Cut recipe in half for the two of us and still had just a little bit of filling leftover. Served on corn tortillas with a little sliced avocado. The red onion, portabella and oregano all blend beautifully with the salsa and corn tortillas. Thanks so much for the post.

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Debbwl February 02, 2010

The roasted vegetables were excellent! I could certainly see eating them as-is (and plan to do so :) ). They didn't quite match with the taco ingredients for me - I think next time I might try using some taco seasoning or cumin/chili powder/cayenne pepper blend instead of the oregano and seeing how that works with the taco ingredients. Regardless, I will certainly be making these yummy veggies again. Thanks for sharing!

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Starrynews March 10, 2009

What a pleasant surprise! This is really delicious! I only roasted it for 18 minutes. This has a wonderful roasted taste. Didn't even miss the meat that I always seem to need. I will be making this again. Thanks for posting.

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teresas May 12, 2008

I loved this, and plan on serving the leftovers as a side vegetable dish. I think this could go either way. I really questioned the oregano, seeing as this was supposed to be a "taco", but it worked nicely. I really enjoyed this healthy, nice lunch! Made for Holiday Tag.

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breezermom April 25, 2009

delicious, the only thing missing was fresh minced garlic and crushed red chili flakes so I added both into the mushroom mixture, I also added in seasoned salt and lots of freshly ground black pepper, thanks for sharing this great recipe that my family enjoyed very much!

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Kittencal@recipezazz June 02, 2008

I love portabella mushrooms and this is a wonderful way to fix them! I love the idea of a taco. I used a mozzarella cheese and medium salsa. Delicious!

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Lainey6605 October 26, 2007

This was deilicious! I will roast my veggies and make my tacos like this from now on! I subbed yellow summer squash for the zucchini, used cheddar cheese, and a mild salsa. Thanks! Made for Pick a Chef 2007!

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Sharon123 September 28, 2007

This was really, really good. I've never had portabella mush at home before, so this was a new experience. I've also never roasted veggies before :-). I think I'll need a few more tries t get the routine down right, but this turned out delicious. I used about 3/4 tsp oregano, some garlic powder, Mrs Dash garlic & herb & seasoning salt. I loved the red onions. I layered the bottom of my burrito w/ some seasoned black beans for a more Mexican feel & used low fat cheese. Thanks for sharing!!

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LUVMY2BOYS September 04, 2011

These were so good!!! My DH is Catholic and doesn't eat meat on Friday's so I usually make fish sticks...this is way better!!! I am the only one in the family that like mushrooms and zucchini so I cut the recipe in half. The only change I made was to add avocado. Will definately make again!!! Made for Spring 2009 PAC.

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AZPARZYCH April 03, 2009

Loved the roasted flavour of the vegetables. My only additions were minor: some (for me) must-include minced garlic, some fresh thyme and several grindings of black pepper. I scaled the recipe back for just two of us and, because we've never really acquired a taste for tortillas, we ate ours in warm crisp ciabatta rolls which we love. I don't like reduced-fat cheese so I simply omitted that, and I must say that the mushrooms and other vegetables were SO flavoursome that I wouldn't feel a need to add cheese when making this recipe again. Anyway, we probably made up for the lack of cheese with an Apple Mint Yoghurt Salsa (I posted the recipe yesterday but it's still not through) which I made with Greek yoghurt. Thanks for posting this delicious recipe, Brooke!

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bluemoon downunder August 21, 2008
Portabella Tacos