- Prep Time 5 minutes
- Cook Time 25 minutes
- Total Time 30 minutes
- Yield Serves 4-6 1x
Ingredients
1 pound pre-washed, pre-sliced white button mushrooms
2 tablespoons olive oil
2 tablespoons taco seasoning mix
1 (10-ounce) bag yellow or white corn tortilla chips
3 cups shredded cheddar cheese
1 cup store-bought fresh tomato salsa
1 jalapeño, thinly sliced into rounds
Sour cream, for topping
Hot sauce, for topping, optional
Chopped fresh cilantro, for garnish, optional
Instructions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Place mushrooms on a prepared baking sheet. Drizzle with oil, sprinkle with taco seasoning, and toss until mushrooms are evenly coated.
- Bake until mushrooms are light golden-brown and tender, about 10 to 15 minutes. Transfer to a small bowl.
- Place half the chips in an even layer on the same prepared baking sheet. Sprinkle with half the cheese and mushrooms. Top evenly with the remaining chips, cheese and mushrooms.
- Bake until cheese is melted and light golden-brown, about 8 to 10 minutes. Top with salsa and jalapeño. Drizzle or dollop with sour cream and/or hot sauce and garnish with cilantro. Serve and enjoy.
This recipe uses White Button mushrooms
White Button Flavor and texture
White buttons feature the classic mushroom umami flavor that is slightly milder than other varieties of mushrooms. Its semi-firm texture elicits a pleasantly crisp bite when sliced raw into salads and other fresh applications. This quintessential mushroom variety also is a perfect pick for any cooking application. The white button mushroom’s flavor intensifies when cooked, and its texture becomes tender, juicy and satisfyingly meaty.
Usage
Burger
Grill
Pickled
Pizza
Raw
Roast
Saute
Stuffed
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