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Roasted Mushroom Tostadas

A close-up of a single roasted mushroom tostadas topped with black bean spread, roasted mushrooms, avocado, cotija cheese, and cilantro.

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Make satisfying roasted mushroom tostadas using simple ingredients. This recipe provides a savory, smoky topping for crispy tostada shells, perfect for a weeknight dinner.

Ingredients

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  • 1 pound mixed mushrooms (cremini, shiitake), sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn tostada shells
  • 1 cup refried black beans (canned or homemade)
  • 1/2 cup cotija cheese, crumbled (or vegan alternative)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/2 cup avocado crema (see notes for simple recipe)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the sliced mushrooms with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Spread the seasoned mushrooms in a single layer on the prepared baking sheet.
  4. Roast for 18 to 20 minutes, stirring halfway through, until the mushrooms are tender and slightly browned.
  5. While the mushrooms roast, warm the refried black beans slightly in a small saucepan or microwave.
  6. To assemble the roasted mushroom tostadas, spread about 2 tablespoons of warm refried beans evenly over each tostada shell.
  7. Top the beans with a generous portion of the roasted mushrooms.
  8. Drizzle each tostada with avocado crema.
  9. Sprinkle with crumbled cotija cheese and fresh cilantro.
  10. Serve immediately with lime wedges on the side for squeezing over the top.

Notes

  • For a quick avocado crema, blend 1 ripe avocado, 2 tablespoons water, 1 tablespoon lime juice, and a pinch of salt until smooth.
  • If you prefer a softer texture, you can quickly sauté the mushrooms instead of roasting them.
  • These tostada shells are naturally gluten free, making this a good gluten free tostada option.

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