Gluten-free mushroom tostadas: Great weeknight Mexican food

Whether you’re vegan or vegetarian, or just trying to eat healthier and cut down on meat, it can be hard to find tasty food that you can fall in love with. Well, these gluten-free mushroom tostadas are going to change your mind and you’ll be having them very often. Tostadas refers to Mexican food that’s usually got a base of a fried tortilla and in this case, topped with mushrooms and classic vegetables and spices from the region.

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Gluten-free mushroom tostadas hints

These delicious tostadas are perfectly prepared on the braai or on a griddle pan on the stove. They take less than thirty minutes to put together and you can get creative with the ingredients. The onions and peppers can also be grilled or kept raw and as with everything avo-based, deserves a good squeeze of lemon juice. The mushrooms are meaty and delicious while everything else adds to the flavour and nutrition, so it’s perfect for a healthy diet.

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Enjoy more classic Mexican food when you put together these fun, colourful and flavourful grilled gluten-free mushroom tostadas.

Gluten-free mushroom tostadas recipe

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Recipe by South African Mushroom Farmers’ Association Course: Main, SnacksCuisine: MexicanDifficulty: Easy

Servings

6

tostadas

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• 1 small 1 red onion, quartered and sliced

• 4 tbsp 4 white wine vinegar

• 1 tsp 1 salt

• 2 tsp 2 sugar

• 1 large 1 jalapeño, sliced

• 1 handful 1 fresh coriander, roughly chopped

• 1 large 1 avocado, diced

• 400 g 400 portobello mushrooms / 6 medium portabellos

• 2 tbsp 2 taco / fajita / Mexican spice mix

• 6 6 fresh white or yellow corn tortillas

• 125 ml 125 crème fraîche, for serving

• 100 g 100 feta cheese, for serving

• lime wedges, for serving

• salt and pepper, to taste

• olive oil, for cooking

Method

• Place the red onion, vinegar, salt and sugar in a bowl. Mix to combine and set aside.
• Prepare the vegetable toppings.
• Preheat the oven on grill.
• Brush the tortillas on both sides with a little olive oil. Place on a baking tray and grill until lightly charred and crisp, turning half way through to cook both sides.
• Season the portabellos with olive oil and the taco spice. Use the same baking tray as the tortillas and grill them, turning them halfway through until lightly charred and cooked through. About 5 minutes.
  Allow to rest, then slice.
• To assemble the tostadas
• Spread a dollop of crème fraîche onto the base of each crispy tortilla.
• Top with mushrooms, quick pickled onions, avocado, jalapeño slices and coriander.
• Crumble a little feta over the top of each tostada.
• Finish each tostada with a squeeze of fresh lime juice just before serving and enjoy!

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