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Mushroom Bolognese Nachos

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

 200 g corn chips
 1 cup grated tasty cheese
 2 tbsp finely chopped pickled jalapeno
 ¾ cup sour cream
 Diced avocado, coriander, to serve
Mushroom Bolognese
 2 tbsp olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 2 rashers bacon, finely chopped
 300 g cup, flat, Swiss Brown or Portobello mushrooms, roughly chopped (see tip)
 2 tbsp tomato paste
 400 g beef mince
 800 g can diced tomatoes
 2 tsp dried oregano
1

For the Bolognese, oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.

2

Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 20 minutes or until thickened. Season.

3

Preheat oven 180°C fan forced. 10 minutes before the Bolognese is ready. Divide the corn chips among 4 ovenproof plates or dishes. Sprinkle with cheese. Bake 8-10 minutes until chips are hot. Combine the jalapeno and sour cream.

4

Spoon the hot Bolognese over the corn chips. Top with avocado and coriander. Serve with jalapeno sour cream.

5

Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.

Vego Option replace the bacon and mince with an extra 400g mushrooms.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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