Where you a picky eater growing up? I wasn’t terrible but I did have certain things that I did not like to eat, funny enough, some of them are now my favorite foods! Like mushrooms. I remember not wanting to eat mushrooms because I thought they were the homes of The Smurfs! adorable, right? My mom didn’t think so.
This is the way my got me to eating mushrooms. She would cook them with tomatoes, onions and peppers until they were all juicy and tender and then put a ton of melty cheese on them. From there, we would grab the closest tortilla (corn of flour) or tostada and eat them all up! Smart lady.
Look all that yummy cheesy goodness. Spread some avocado on your tostadas and top with a generous amount of mushrooms. This should yield about 4-5 tostadas, depending on the size and your appetite!
Mushroom Tostadas/ Champiñones a la Mexicana.
Category: Extras, Main Dishes, Uncategorized, Vegan/Vegetarian
8 oz baby Bella mushrooms
1 Roma tomato
1/3 cup diced green chiles (canned)
1/2 cup shredded Monterrey Jack cheese
4-5 corn tostadas
Fresh cilantro for garnish (optional)
In a large skillet heat up 1 tablespoon of oil on medium-high heat.
Once the oil is hot add the mushrooms and stir around a couple of times.
While the mushrooms are cooking, dice the tomato and onion and add them to the mushrooms along with the green chiles.
Season with salt and pepper to taste.
Lower the heat and cover for a couple of minutes until the mushrooms are tender and have released their juices.
Add the shredded cheese to the skillet and let it melt without stirring.
Mash the avocado and spread it on the tostadas, top with the mushrooms. Garnish with fresh cilantro if desire.
You can skip the canned green chiles and use fresh jalapenos for more heat. If you still don’t want much heat, remove the seeds and veins of the jalapeño before dicing.