Portobello Mushroom tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 - 6 large Portobello mushrooms, stemmed, gills cleaned and slicedsliced onion (Spanish)2 zucchini chopped into bite-size pieces1/2 cup cornsalsamixed low fat shredded cheeselow fat/whole wheat/high fiber smart choice of tortillasoreganosaltpepper
heat the oven to 375. Toss the onions, mushrooms and zucchini together on a cookie sheet. sprinkle with oregano and salt and pepper. Pour the olive oil over the vegetables and stir. Place in preheated oven and cook for about 10-15 minutes until zucchini are are tender but crisp and mushrooms are soft. Remove the vegetables to a bowl. Pour the corn onto the cookie sheet and roast until the corn is starting to brown and some of the kernels become crispy. Add the Portobello, onion, etc. to the corn, stir and cook for about 10 more minutes until heated through. Serve on warmed tortillas with cheese and salsa if desired.
Serving Size: makes 8 tacos
Number of Servings: 4
Recipe submitted by SparkPeople user SAMSMOM1212.
Serving Size: makes 8 tacos
Number of Servings: 4
Recipe submitted by SparkPeople user SAMSMOM1212.
Nutritional Info Amount Per Serving
- Calories: 308.8
- Total Fat: 11.6 g
- Cholesterol: 5.9 mg
- Sodium: 719.9 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 7.3 g
- Protein: 14.3 g
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