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Mushroom Tostadas

Mushroom Tostadas

Marisol Chancellor
Scrumptious doesn't even begin to describe these tostadas! Easy, quick and absolutely delicious this is perfect for an amazing vegetarian mid week meal!
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine Mexican
Servings 2 people


  • 8 oz Baby Bella Mushrooms
  • 1 tbsp olive oil
  • 1 Roma tomato diced
  • 1/2 onion diced
  • 1/3 cup diced green chiles (canned) can also use 1 or 2 diced jalapenos or leave all chiles out for a milder dish
  • 1/2 cup Monterrey Jack cheese shredded
  • 4-5 corn tostadas I love the red ones! :-)
  • 1 avocado mashed
  • salt to taste
  • pepper to taste
  • cilantro optional for garnish


  • In a large skillet heat up 1 tablespoon of olive oil on medium-high heat.
  • Once the oil is hot add the mushrooms and stir around a couple of times.
    diced mushrooms in a skillet with a wooden spoon
  • While the mushrooms are cooking, dice the tomato and onion and add them to the mushrooms along with the green chiles.
    sliced mushrooms, diced tomato, diced onion, diced jalapeno in a skillet
  • 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.
    sliced mushrooms, diced tomato, diced jalapeno, diced onion, and shredded cheese in a skillet
  • Mash the avocado and spread it on the tostadas, top with the mushrooms. Garnish with fresh cilantro if desire.
    tostadas with mashed avocado on top
  • Enjoy!
    mushroom tostadas


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.
Keyword mushrooms, tostada, Vegetarian