Mushroom Tostadas/ Champiñones a la Mexicana.

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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!

Recipe follows!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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