This is a variation of our baked tostadas base recipe. This roasted mushroom tostadas recipe is a plant-forward take on traditional tostadas. Savory mushrooms, fresh bell pepper, and creamy guacamole make this tostada recipe exciting and satisfying!
Learn How to Make the Base Recipe
Three Must-Know Cooking Skills
For recipe success, learn how to:
Learn how to slice and dice like a pro in our knife skills 101 course!
Culinary Tips for the Best Baked Tostadas
Wash and dry the mushrooms before tossing them with the oil mixture. This will help them get crispy and not mushy.
When washing mushrooms, don’t soak them in water, as they quickly absorb water, which will cause them to steam rather than roast. Give them a quick rinse, then if extra dirt remains, wipe them off with a towel or paper towel.
Whisking the oil and spices together first ensures even flavor distribution.
For best caramelization and browning, place the oil-coated mushrooms directly onto the pan. Although parchment paper and foil make clean-up easier (we get it!), the mushrooms won’t be quite as delicious.
Spread the mushrooms out on a sheet pan and leave plenty of space around each piece. If you overcrowd the pan, they will steam (not roast).
Learn more about roasting vegetables in this article.
Want a crispy tortilla hack? You can easily crisp up the tortillas by placing them one at a time on a paper towel or microwave-safe plate, then microwaving for 1 minute on each side. Smaller tortillas cook faster, so use your first tortilla as your “test tortilla,” then adjust microwave times from there. Different microwaves produce different results, so be sure to watch the first one carefully so it doesn’t burn; sometimes 30 seconds is enough time for the second side.
This is a great recipe for kids to help make. They love mashing, mixing, and assembling!
Ingredient Substitutions
- Corn Tortillas: you can use whole wheat tortillas, but they don’t crisp up as well in the oven or microwave. If using whole wheat tortillas, consider simply warming them and making a burrito or tacos instead.
- Canola Oil: substitute avocado or a lower quality extra virgin olive oil. Pan spray will also work; lightly spray the tortillas on both sides.
- Cremini Mushrooms: substitute white button mushrooms.
- Spices: substitute pre-made taco seasoning.
- Avocados: substitute pre-made guacamole.
- Red Onion: substitute yellow or white onion or shallot. You can also substitute ¼ – ½ teaspoon onion powder.
- Cilantro: substitute Italian parsley or chives but note that the flavor will not be the same.
- Garlic: substitute ½ teaspoon garlic flakes, ¼ teaspoon granulated garlic, or ⅛ teaspoon garlic powder.
- Jalapeño: substitute serrano or fresno peppers. If you don’t have any fresh peppers available, you can substitute a pinch of cayenne for spice or leave it out.
- Lime: fresh is best, but you can substitute the bottled kind. Lemon juice will also work.
Recipe Variations
Our baked tostadas base recipe uses a non-refried bean spread as the base of the tostada. Feel free to substitute the mashed beans for a slightly different taste and texture.
Want a protein boost? Add some shredded chicken, flaked fish, or beef mushroom taco meat. Top with Greek yogurt, crumbled or shredded cheese, or lime crema for vegetarian-friendly protein options.
Want more baked tostada recipe inspiration?
Use our base recipe as a guide, or check out these tasty variations!
Equipment Recommendations
Use these kitchen tools for recipe success!
- Pastry Brush
- Baking Sheet
- Cutting Board
- Chef’s Knife
- Measuring Cups & Spoons
- Mixing Bowl
- Citrus Juicer
Find all of our favorite kitchen tools here!
Are Roasted Mushroom Tostadas Healthy?
These baked tostadas with roasted mushrooms are! They are packed with lots of nutrients needed for a healthy plate and a healthy body. The featured ingredients in this recipe are whole grain corn tortillas, mushrooms, and avocados.
Whole Grain Corn Tortillas
Whole grains contain B vitamins, minerals, phytonutrients, and fiber. These nutrients provide your body with energy, promote satiety, and regulate digestion. Avoid corn tortillas with excessive additives; choose varieties with minimal ingredients – just corn, water, lime, and salt.
Mushrooms
Mushrooms are a good source of prebiotic fiber, Vitamin D, and phytonutrients. They contain the amino acid glutamate, giving them a distinct umami taste. Umami is the savory taste sensation often found in meat.
Avocados
Avocados are rich in heart-healthy fats and are a great source of vitamins, minerals, and phytonutrients. They also happen to make everything taste better (well, we think so)!
Learn more about the health benefits of different foods in our book, To Your Taste!
Serving Suggestions for Roasted Mushroom Tostadas
Once you are ready to eat, serve the toppings family-style and let everyone customize their tostadas to their taste!
To make a Whole Life Plate, serve tostadas with a protein such as beans or chicken, then pair with more roasted vegetables, a side salad, or some fresh fruit.
How to Store Leftover Tostadas
Store the guacamole and mushrooms in separate airtight containers. When storing guacamole, cover it with plastic wrap and press down gently so that it touches the guacamole. This will help prevent oxidation. We don’t recommend storing guacamole for more than a day, and be aware that the second day may show signs of browning even if stored correctly. Roasted mushrooms can be stored for 3-5 days.
Use extra guacamole as a dip for veggie or chips or as a tasty filling in wraps, quesadillas, Tik Tok wraps, or burritos. Leftover mushrooms are great on salads, burrito bowls, or in wraps.
Store leftover baked tostada shells in a bag or container at room temperature.
Want more easy plant-forward recipes?
Try out these tried and true favorites!
Healthy Burrito Bowl Base Recipe
Easy Coconut Curry Base Recipe
One Pan Mexican Quinoa Skillet with Black Beans
Roasted Mushroom Tostadas
Ingredients
Tostada Shells
- 8 corn tortillas
- 1 teaspoon canola oil
Roasted Mushrooms
- 1 pound cremini mushrooms
- 2 Tablespoons canola oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Guacamole
- 2 ripe medium avocados (~1 ¼ cups mashed)
- 2 Tablespoons finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 small garlic clove, minced (~½ teaspoon)
- ½ small jalapeño, 3-4” long, minced (~2 ½ teaspoons)
- 1 lime (~2 Tablespoons juice)
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F. Lay tortillas on a baking sheet in a single layer (do not overlap). Using 1 teaspoon of the oil and a pastry brush, brush both sides of each tortilla. Bake 8-10 minutes, flipping halfway through cooking time.*
- Increase oven to 450°F. Clean the mushrooms and pat them dry. Trim dry ends then cut into quarters. In a large bowl, whisk together remaining 2 Tablespoons oil, cumin, chili powder, salt, and pepper. Add quartered mushrooms. Using a spatula, toss to evenly coat with oil mixture.
- Spread spiced mushrooms on a baking sheet in a single layer. Do not overcrowd the pan. Roast, tossing halfway through cook time, until the mushrooms are easily pierced with a fork and caramelized, ~18-20 minutes.
- While mushrooms are cooking, prepare guacamole. Cut avocados in half, remove pit, and use a spoon to scoop avocado out of the peel. Place in a medium bowl and mash with a fork or masher. Add onion, cilantro, garlic, and jalapeño to the bowl. Roll and press the whole lime on the counter or table to release juices. Cut in half and squeeze each half into the bowl. Stir to combine. Season to taste with salt.
- Build tostadas by spreading a layer of guacamole on each shell. Top with mushrooms and additional toppings to taste. Enjoy!
