Recipes
Spiced Mushroom & Avocado Tostadas
- Meals
- 36 servings
- 15 minutes cooking
Ingredients
- 3 tsp smoked paprika
- 2 tsp dried oregano
- 400g button or cup mushrooms, sliced
- 1 red capsicum, quartered, thinly sliced
- 1 yellow capsicum, quartered, thinly sliced 1 red onion, cut into thin wedges
- 2 tbs olive oil
- 12 corn tortillas
- 2 ripe avocados, mashed
- Coriander sprigs and lime wedges, to serve
Method
- Combine paprika and oregano. Put mushrooms, capsicum and onion into a large bowl. Sprinkle over paprika mixture, season. Drizzle over the oil, toss to coat. Use a 7cm scone cutter to cut 3 circles from each tortilla.
- Preheat barbecue plate or grill on high until hot. Reduce heat to medium‐high. Barbecue tortilla rounds, in batches, for 1-2 minutes each side until light golden. Remove to a wire rack to cool.
- Add the mushroom mixture to the barbecue plate, cook, turning often 6‐8 minutes until tender. Return to the bowl.
- Dollop avocado onto each tortilla. Top with mushroom mixture and coriander. Serve with lime.