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Portobello Tacos

40 Minute Portobello Tacos. Mexican tacos using mushrooms, making this veggie dish a treat!

Serves: 4 Time: 40 minutes



  • 5 portobello mushrooms, trimmed and sliced

  • 2 teaspoon dried oregano

  • 2 tablespoon olive oil

  • 4 courgettes, cut into batons

  • 1 red onion, halved and sliced

  • 8 small tortillas

  • 180g cheddar, grated

  • 225g cherry tomatoes, quartered

  • Coriander, to garnish

  • Extra salad


  1. Heat the oven to 220°C. On a baking tray, thow in the mushrooms and mix with 1 teaspoon of the oregano, 1 tablespoon of the olive oil and 70ml water; season with black pepper.

  2. On another baking tray, thow in the courgettes and onions with the remaining oregano and olive oil.

  3. Roast for 25–30 min, tossing occasionally, until they are browned and tender (the courgettes may cook faster than the mushrooms).

  4. Wrap the tortillas in foil, and warm in the oven at 180°C (or follow the on-pack instructions for heating in the microwave).

  5. Once everything is done, pile your tortillas with the mushrooms, veggies, cheese and tomatoes, then serve with coriander and a green salad.


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