Portobello-Poblano Tostadas


Portobello Poblano Tostadas make for one supremely satisfying vegetarian meal. With crispy corn tortillas as the base, this recipe almost resembles a Mexican pizza.

Portobello-Poblano Tostadas
Total Time:
35 mins


  • 2 tablespoon vegetable oil

  • 1 pound portobello mushrooms, stemmed and coarsely chopped

  • 1 medium fresh poblano chile pepper, seeded and thinly sliced

  • 2 cloves garlic, minced

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 cup fresh corn kernels

  • Vegetable oil

  • 4 6-inch corn tortillas

  • 4 ounce queso asadero, shredded (1 cup)

  • 1 cup shredded romaine lettuce

  • ½ cup refrigerated fresh salsa


  1. In a large skillet heat the 2 tablespoons oil. Add mushrooms, chile pepper, garlic, salt, and black pepper. Cook, tossing frequently, for 8 to 10 minutes or until vegetables are tender and liquid has almost evaporated. Add corn, tossing to combine.

  2. In a large saucepan heat 1 inch of vegetable oil to 365°F. Cook tortillas in hot oil 2 minutes or until crisp, turning once. Drain on paper towels.

  3. Preheat broiler. Transfer crisp tortillas to a baking sheet. Sprinkle tortillas with cheese. Broil until cheese begins to melt. Top with vegetable mixture, lettuce, and salsa.

Nutrition Facts (per serving)

382 Calories
21g Fat
37g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 382
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 883mg 38%
Total Carbohydrate 37g 13%
Protein 14g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles