• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nourish Every Day
  • Home
  • About
    • Nourish Every Day
    • My Story
    • Blogging and Food Photography Resources
    • Press
    • Site Info and Privacy Policy
  • Recipes
    • View All Recipes
    • Breakfast
    • Healthy Baking
    • Main Course
    • Salads and Sides
    • Desserts and Sweets
    • Snacks and Bites
    • Smoothies and Drinks
  • Blog
    • View All Blog Posts
    • Nutrition Tips
    • Wellness
    • Lifestyle
    • Interviews
    • Book Review
    • Recipe Round Ups
  • Nutrition Consultations
  • Contact
    • Work With Me
    • Contact Me
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest

Loaded Vegetarian Mushroom Nachos

September 5, 2018 by Monique 4 Comments

  • Facebook
  • Email
Jump to Recipe Print Recipe

These loaded vegetarian mushroom nachos are packed full of layers of vegetables, and tons of flavour too of course! Deliciously spiced mushrooms replace the typical meat you’d find in there for a healthy veggie twist. Thank you to Australian Mushrooms for sponsoring this post!

Loaded vegetarian mushroom nachos recipe

Making nachos is such a happy exercise. They’re colourful, easy to put together and so fun to share – you’ve got that huge tray of melty-cheese deliciousness and everyone can just tuck in and take a bit. Trying of course to get the perfect chip that has a little bit of everything on there!

I also think homemade nachos are awesome because they are generally SO much better than ordering them out. You can choose really good quality tortilla chips (not those fake flavoured bright orange ones), use an excess of tasty toppings and make sure every element you add is packed with flavour.

That’s why I love these vegetarian mushroom nachos so much – there are so many different, delicious layers to this dish.

Loaded vegetarian mushroom nachos recipe

Loaded vegetarian mushroom nachos recipe

Though vegetarian or vegan dishes often turn to legumes as a meat substitute, mushrooms are so versatile and can easily swap in for meat too. They have a lovely juicy texture that soaks up flavour so well. Especially when they’re minced like they are in these nachos…you definitely will not miss the meat.

Mushrooms also have a special “meaty” quality because they are rich in umami, that magical savoury, broth-y meaty flavour. The umami comes from the naturally-occurring glutamates in mushrooms. Not to be confused with MSG – none of that in mushies! Cooking mushrooms brings out the umami element, and also means you can generally get away with adding less salt to a dish when there are mushrooms involved. All in all, creating a dish that’s better for you!

Loaded vegetarian mushroom nachos recipe

These vegetarian mushroom nachos are full of that umami goodness and they’re also packed full of veggies, too. Though “nachos” never sound like they’re going to be healthy, this version layers in so many vegetables, plus black beans for a plant-based source of protein and fibre. Mushrooms are also a prebiotic, meaning they help out your tummy by feeding the good gut bacteria in there.

Make sure to choose a quality tortilla chip (I used plain tortilla chips without any artificial flavourings) and load up on the avocado and fresh tomato for even more veggies with your meal. If you’d like to make the dish a little fancier and make the tomato salsa that’s pictured – it will only take you about five extra minutes! I simply combined diced fresh tomato with half a diced red onion and a handful of fresh coriander. Too easy.

Gather your pals or your family and whip up a big tray of vegetarian mushroom nachos. Healthy, easy and a total crowd pleaser!

Loaded vegetarian mushroom nachos recipe

Loaded vegetarian mushroom nachos recipe

Loaded Vegetarian Mushroom Nachos

These loaded vegetarian mushroom nachos are packed full of layers of vegetables, and tons of flavour too of course! Deliciously spiced mushrooms replace the typical meat you’d find in there for a healthy veggie twist.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: egg free, gluten free, Mexican, nut free, vegetarian
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4 to 6 people

Ingredients

Mushroom mixture

  • 250 grams cup, flat or portobello mushrooms*
  • 1/2 brown onion
  • 1 can tinned tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried garlic powder or flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp chilli powder - add more to increase spiciness
  • salt and pepper
  • olive oil for cooking

Rest of the nachos

  • 250 grams tortilla chips
  • 1 can black beans
  • 1 can corn kernels
  • 1 and 1/2 cups grated cheddar cheese
  • sour cream, avocado, fresh tomato and coriander to serve

Instructions

  • Prep the ingredients: Finely dice the mushrooms to resemble a “mince” and finely slice the onion. Combine all of the dried spices (cumin, paprika, garlic, oregano and chilli) in a small bowl or mug. Drain and rinse the corn kernels and the black beans. 
  • Cook the mushroom mixture: Heat a large frypan with 1 tbsp olive oil, add the mushrooms and onion, and cook over a medium-high heat, stirring occasionally, until softened. Sprinkle over the spice mixture. Once soft, add in the tinned tomatoes and tomato paste and reduce the heat. Cook for a further 1-2 minutes until mixture is warm and consistent. Season with salt and pepper as desired.
  • Once the mushroom mixture is made, you’re ready to assemble the nachos, but first preheat the oven to 180 C.
  • Assemble the nachos: Use a deep baking tray or rectangular baking dish. Layer in the tortilla chips, corn, black beans, mushroom mixture and top with grated cheese. 
  • Bake for approximately 20-25 minutes, or until the cheese is completely melted and browning in places. Serve the nachos hot, topped with sour cream, mashed avocado, diced fresh tomato and a sprinkle of coriander. 

Notes

*for the most intense, meaty flavour, choose flat or Portobello mushrooms. Cup mushrooms are pretty awesome too if those varieties aren’t available! You can also use button mushrooms in this recipe, but they are milder in flavour.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Loaded vegetarian mushroom nachos recipe

Loaded vegetarian mushroom nachos recipe

Loaded vegetarian mushroom nachos recipe

Gluten free cacao hazelnut granola with yoghurt and berries Cacao Hazelnut Granola with Buckwheat (gluten free)
vermicelli noodle bowl with peanut butter sauce, poached chicken and fresh vegetables Vermicelli Noodle Bowls with Peanut Butter Sauce

Filed Under: Main Course, Recipe

Reader Interactions

Comments

  1. Marie

    November 9, 2018 at 4:04 am

    5 stars
    Hi! These nachos turned out great! Very filling and healthy recipe. My bf loved them too. I will be making these again for sure as I have recently turned vegetarian. I love how the mushrooms give a meaty texture without the meat. (I used Portabello – as suggested ). Thanks so much, look forward to trying out new vegetarian recipes 🙂

    Reply
    • Monique

      December 4, 2018 at 11:31 am

      Hi Marie, thank you so much for your positive feedback, I really appreciate you taking the time to write this! Also very happy to hear the bf loved it too 🙂

      Reply
  2. Hazel

    September 12, 2018 at 9:46 am

    Hi! What brand of tortilla chips do you use?

    Reply
    • Monique

      September 18, 2018 at 9:35 pm

      Hi Hazel, in the recipe as pictured I used Mission brand tortilla chips – the plain unseasoned version 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

AFFILIATE

TRENDING RECIPES

  • No Food Processor Protein Balls arranged on a blue ceramic plate No Food Processor Protein Balls
  • Healthier creamy tuna pasta bake recipe by Nourish Every Day Healthier Creamy Tuna Pasta Bake
  • Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog Easy Gluten Free Corn Fritters
  • coconut ginger pumpkin soup bowl garnished with coconut cream and herbs Coconut and Ginger Pumpkin Soup
  • Honey roast pumpkin quinoa salad in grey bowl with rocket, flaked almonds on top, roast pumpkin in background Honey Roast Pumpkin Quinoa Salad

Site Info & Privacy Policy

Copyright © 2023 Nourish Every Day
Website Development & Website SEO by Duelling Pixels