Portobello-and-Zucchini Tacos

Name: Portobello-and-Zucchini Tacos
Ingredients: 5 portobello mushrooms, stemmed and sliced 1/2 inch thick; 2 teaspoons dried oregano; 2 tablespoons olive oil; 1/4 cup water; Coarse salt and freshly ground pepper; 4 zucchini, cut into 2-by-1/2-inch sticks; 1 red onion, halved and sliced 1/4 inch thick; 8 corn tortillas (4 1/2-inch size); 6 ounces Monterey Jack, shredded (1 1/2 cups); 1 cup cherry or grape tomatoes, halved or quartered

Portobello-and-Zucchini Tacos was pinched from <a href="http://www.marthastewart.com/953793/portobello-and-zucchini-tacos" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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5 portobello mushrooms, stemmed and sliced 1/2 inch thick

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2 teaspoons dried oregano

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2 tablespoons olive oil

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1/4 cup water

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Coarse salt and freshly ground pepper

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4 zucchini, cut into 2-by-1/2-inch sticks

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1 red onion, halved and sliced 1/4 inch thick

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8 corn tortillas (4 1/2-inch size)

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6 ounces Monterey Jack, shredded (1 1/2 cups)

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1 cup cherry or grape tomatoes, halved or quartered

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