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!
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.
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!
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
- 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
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.
*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.