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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

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.


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.


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.


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


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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