Portabella And Zucchini Tacos - cooking recipe

Ingredients

5 medium portabella mushrooms, stems & gills removed, sliced 1/2 inch thick
1/4 cup water
2 teaspoons dried oregano, divided
2 tablespoons olive oil, divided
coarse salt & fresh ground pepper
4 medium zucchini, cut into 2 inch by 1/2 inch sticks
1 medium red onion, halved & sliced 1/2 inch thick
12 corn tortillas (4-inch size)
6 ounces monterey jack cheese (optional)
fresh guacamole (optional)
fresh salsa
shredded lettuce

Preparation

Preheat oven to 425\u00b0F On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste. On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes. Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side. This goes very quickly - you want them a bit browned but still nice and soft. Wrap warm tortillas in a clean kitchen towel until serving time.
To serve, pile on the filling and toppings as you wish!