Roasted Mushroom Tostadas
This is a variation of our baked tostadas base recipe. This roasted mushroom tostadas recipe is our plant-forward take on traditional tostadas. Savory mushrooms, fresh bell pepper, and creamy guacamole make this tostada recipe exciting and satisfying!
Servings: 8 tostadas
Calories: 183kcal
Ingredients
Tostada Shells
- 8 corn tortillas
- 1 teaspoon canola oil
Roasted Mushrooms
- 1 pound cremini mushrooms
- 2 Tablespoons canola oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Guacamole
- 2 ripe medium avocados (~1 ¼ cups mashed)
- 2 Tablespoons finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 small garlic clove, minced (~½ teaspoon)
- ½ small jalapeño, 3-4” long, minced (~2 ½ teaspoons)
- 1 lime (~2 Tablespoons juice)
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F. Lay tortillas on a baking sheet in a single layer (do not overlap). Using 1 teaspoon of the oil and a pastry brush, brush both sides of each tortilla. Bake 8-10 minutes, flipping halfway through cooking time.*
- Increase oven to 450°F. Clean the mushrooms and pat them dry. Trim dry ends then cut into quarters. In a large bowl, whisk together remaining 2 Tablespoons oil, cumin, chili powder, salt, and pepper. Add quartered mushrooms. Using a spatula, toss to evenly coat with oil mixture.
- Spread spiced mushrooms on a baking sheet in a single layer. Do not overcrowd the pan. Roast, tossing halfway through cook time, until the mushrooms are easily pierced with a fork and caramelized, ~18-20 minutes.
- While mushrooms are cooking, prepare guacamole. Cut avocados in half, remove pit, and use a spoon to scoop avocado out of the peel. Place in a medium bowl and mash with a fork or masher. Add onion, cilantro, garlic, and jalapeño to the bowl. Roll and press the whole lime on the counter or table to release juices. Cut in half and squeeze each half into the bowl. Stir to combine. Season to taste with salt.
- Build tostadas by spreading a layer of guacamole on each shell. Top with mushrooms and additional toppings to taste. Enjoy!
Notes
*Alternatively, place one tortilla at a time on a microwave safe plate or paper towel. Cook for one minute, flip to other side, and cook for another minute or until crisp.
Toppings to YOUR taste
Cherry tomato salsa
Diced red bell pepper
Hot sauce
Black bean corn salsa
Mexican shredded chicken
Feta, goat, or cotija cheese
Chopped fresh cilantro
Sour cream, Greek yogurt, or lime crema
Nutrition
Serving: 1tostada | Calories: 183kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 93mg | Potassium: 556mg | Fiber: 5g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg