Smoky Portobello Mushroom Tostadas

Smoky Portobello Mushroom Tostadas

Crispy corn tostadas layered with smoky sautéed portobello mushrooms, zesty toppings, and a drizzle of bold flavor. A plant-based showstopper!

Ingredients

For the Mushrooms:

• 4 large portobello mushrooms, sliced

• 2 tbsp olive oil

• 2 tbsp soy sauce (or tamari)

• 1 tbsp balsamic vinegar

• 1 tbsp lime juice

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• Salt & pepper to taste

For the Tostadas:

• 6–8 corn tortillas

• Neutral oil for frying or spray for baking

Toppings:

• Diced red bell pepper

• Chopped green onions

• Crumbled cotija or vegan cheese

• Chopped fresh cilantro

• Toasted sesame seeds

• Salsa or chipotle crema (optional)

Instructions

1. Marinate & Cook the Mushrooms

1. In a bowl, combine olive oil, soy sauce, balsamic, lime juice, paprika, garlic powder, salt, and pepper.

2. Toss sliced mushrooms in the marinade and let sit 15–30 minutes.

3. Heat a skillet over medium-high heat and cook the mushrooms 6–8 minutes, until deeply browned and tender.

2. Make the Tostadas

Option A (Fried):

• Heat 1/2 inch of oil in a skillet and fry each tortilla for 30–60 seconds per side until golden and crispy. Drain on paper towels.

Option B (Baked):

• Preheat oven to 400°F (200°C). Spray tortillas lightly with oil and bake on a sheet for 10–12 minutes, flipping halfway.

3. Assemble

1. Spread cooked mushrooms evenly over each tostada.

2. Top with red bell pepper, green onions, cilantro, cotija, and sesame seeds.

3. Optional: Drizzle with crema or hot salsa.