Mushroom Nachos
Elevate your snacking game with these irresistible Mushroom Nachos, a delicious twist on the classic dish that’s perfect for vegetarians and nacho-lovers alike! This recipe combines crispy tortilla chips with sautéed, garlicky button mushrooms that are perfectly seasoned with salt and black pepper. Generously layered with a blend of melted cheddar and Monterey Jack cheeses, these oven-baked nachos are topped with fresh, zesty garnishes like cherry tomatoes, red onion, jalapeño slices, and fragrant cilantro. Served with creamy sour cream and guacamole on the side, these nachos are a quick and satisfying way to bring bold flavors to the table in under 30 minutes. Whether you’re hosting a game night, enjoying a casual dinner, or indulging in a late-night snack, Mushroom Nachos are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 8 cups Tortilla chips
- 2 cups Button mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cherry tomatoes
- 0.5 cup Red onion
- 0.25 cup Fresh cilantro
- 0.25 cup Jalapeño slices
- 0.5 cup Sour cream
- 0.5 cup Guacamole
Instructions
Preheat your oven to 375°F (190°C).
Clean and slice the button mushrooms into thin slices.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet. Sprinkle with salt and ground black pepper. Cook, stirring occasionally, for 5-7 minutes until the mushrooms are tender and lightly golden. Remove from the heat.
Spread the tortilla chips evenly across a large baking sheet or oven-safe dish.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chips.
Evenly distribute the sautéed mushrooms on top of the cheese layer.
Add the remaining shredded cheeses over the mushrooms.
Place the nachos in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
While the nachos are baking, dice the cherry tomatoes, finely chop the red onion, and roughly chop the fresh cilantro.
When the nachos are ready, remove them from the oven. Immediately garnish with the diced cherry tomatoes, red onion, jalapeño slices, and chopped cilantro.
Serve warm with sour cream and guacamole on the side for dipping or dolloping on top.
Nutrition Facts
Calories |
4098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.8 g | 391% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 61.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 20.0 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3129 mg | 241% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
