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Roasted Mushroom Tostadas with Creamy Avocado Spread

Four roasted mushroom tostadas topped with bright green guacamole, pickled red onions, and fresh cilantro.
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Make these savory roasted mushroom tostadas for a hearty, flavorful vegetarian meal. Roasting brings out deep umami in the mushrooms, perfectly balanced by a fresh avocado spread.

Ingredients

Scale
  • 8 corn tortillas (or pre-made tostada shells)
  • 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
  • 2 ripe avocados
  • 1 tablespoon lime juice
  • 2 tablespoons water (or more, for desired consistency)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled cotija cheese (optional)
  • 1/4 cup thinly sliced red onion

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  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 a baking sheet. Roast for 15 to 20 minutes, stirring halfway through, until the mushrooms are tender and slightly browned. Set aside.
  4. If using soft tortillas, prepare the crispy tostada shells: lightly brush both sides of the tortillas with oil and bake for 8 to 10 minutes, flipping once, until crisp. Alternatively, use pre-made tostada shells.
  5. Prepare the creamy avocado spread: Combine the avocados, lime juice, and water in a food processor or blender. Blend until smooth, adding a little more water if needed to reach a spreadable consistency.
  6. To assemble the tostadas, spread a layer of the creamy avocado mixture onto each crispy tortilla shell.
  7. Top the avocado spread evenly with the warm roasted mushrooms.
  8. Garnish each tostada with sliced red onion, chopped cilantro, and a sprinkle of cotija cheese, if using. Serve immediately.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the mushroom seasoning mix.
  • If you prefer a smokier flavor, substitute the smoked paprika with chipotle powder.
  • This recipe works well with any firm mushroom variety you find fresh.
  • To make this dish vegan, omit the cotija cheese or substitute with a vegan cheese alternative.

Nutrition

Find it online: https://hearthbite.com/roasted-mushroom-tostadas-recipe/