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Spiced Mushroom & Avocado Tostadas

Yields36 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 3 tsp smoked paprika
 2 tsp dried oregano
 400g button or cup mushrooms, sliced
 1 red capsicum, quartered, thinly sliced
 1 yellow capsicum, quartered, thinly sliced
 1 red onion, cut into thin wedges
 2 tbs olive oil
 12 corn tortillas
 2 ripe avocados, mashed
 Coriander sprigs and lime wedges, to serve

Combine paprika and oregano. Put mushrooms, capsicum and onion into a large bowl. Sprinkle over paprika mixture, season. Drizzle over the oil, toss to coat. Use a 7cm scone cutter to cut 3 circles from each tortilla.


Preheat barbecue plate or grill on high until hot. Reduce heat to medium-high. Barbecue tortilla rounds, in batches, for 1-2 minutes each side until light golden. Remove to a wire rack to cool.


Add the mushroom mixture to the barbecue plate, cook, turning often 6-8 minutes until tender. Return to the bowl.


Dollop avocado onto each tortilla. Top with mushroom mixture and coriander. Serve with lime.

Nutrition Facts

Servings 36