Loaded Veggie Nachos – The Recipe ReDux

Loaded Veggie Nachos | Teaspoonofspice.com Swap in diced mushrooms for ground meat to make the ultimate vegetarian loaded nachos~ 

Disclosure: As co-owner of The Recipe ReDux, I was compensated to manage this recipe contest. I am not eligible to win prizes associated with the contest. My thoughts and opinions are my own – and I’ve been a mushroom lover practically since birth.

In the past week, I’ve been in mushroom HEAVEN (and not just because I live a mere 25 miles from the Mushroom Capital of the World.)

Last year, when I attended and spoke at the Eat Write Retreat conference, I learned about the brilliant mushroom cooking technique of “blendability” (more on that below.)

Fast forward to last weekend when I was lucky enough to attend and speak at Eat Write Retreat a second time. We all got to enjoy a mushroom lover’s lunch courtesy of Iovine Brothers and the Mushroom Council at Reading Terminal Market (if you ever visit Philly, make Reading Terminal Market your FIRST stop – before the Liberty Bell or Independence Hall. Just do it.)

Loaded Veggie Nachos | Teaspoonofspice.com

Chef Bobby Fisher of Molly Malloy’s whipped up these dishes for us: Southwest Turkey Burger, Mushroom Tacos, Portabella “Cheesesteak” and Lamb Corn Dog, all made with some version of “blended” local mushrooms (of course my phone died before I got take photos the dishes.)

But I did get a close-up photo of these awesome Honey Capped Mushrooms – totally on my “next to cook” veggie list.

Honey Capped Mushrooms | Teaspoonofspice.com

OK, so, what the heck is blendability?

In a nutshell, it’s swapping in finely chopped mushrooms for some of the ground meat in traditional recipes (think burgers, meatloaf, chili, sloppy joes, etc.) which:

  • lowers the calories and fat content
  • increases the nutrients (hello Vitamin D!)
  • helps keep burgers and meatloaf moist
  • results in an a super flavorful dish

And so, it’s good karma to me that this week our latest Recipe ReDux member challenge is sponsored by The Mushroom Council. The contest theme – “The Trend is To Blend” – uses the same blendability concept. (Here’s Serena’s Grilled Mushroom & Beef Kofta Kabob recipe contribution.)

See why I’ve been swooning over mushrooms lately?

So, now let’s talk nachos.

Loaded Veggie Nachos | Teaspoonofspice.com

I can’t really remember the last time I’ve made or even ordered nachos. Often, they just seem to be a big soggy pile of limp chips, overloaded with toppings upon eating.

But not today.

This recipe seriously became my new favorite lunch last week – it never felt too heavy because I swapped all the ground beef out for the finely diced mushrooms, loaded on more veggies (avocado, tomatoes and peppers), used Cabot’s Jalapeno Light Cheddar and did a dollop of Greek yogurt instead of sour cream.

Still super hearty, not soggy and actually pretty darn healthy.

Loaded Veggie Nachos

Makes 4 servings.


  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 10 ounces white button mushrooms or baby bella mushrooms, diced (about 2 ½ cups diced)
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1/8 teaspoon salt
  • 4 ounces tortilla chips
  • 4 ounces Cabot Jalapeño Light or Pepper Jack cheese, shredded
  • 12 ounce jar roasted red peppers, chopped (about ¾ cup chopped)
  • 1 avocado, pitted and diced
  • ¾ cup diced tomatoes
  • 2 tablespoons nonfat Greek yogurt
  • 1 jalapeno, sliced for garnish
  • Cilantro for garnish


  1. In a large skillet, heat oil over medium heat. Add garlic; sauté for 1 minute, stirring frequently. Add mushrooms, cumin, smoked paprika, black pepper and salt. Sauté for 12-15 minutes or until mushrooms are cooked down. Drain in a mesh sieve and set aside.
  2. Turn on broiler.
  3. Arrange tortilla chips on a baking sheet. Layer with mushrooms and cheese. Place under broiler and cook until cheese starts to melt (about 1 ½ - 2 minutes) Keep your eye on the broiler as cooking times may be different depending on your broiler, where your oven rack is positioned, etc.
  4. Remove from broiler and layer with red peppers, tomatoes and avocado. Garnish with jalapeño slices and cilantro. Serve immediately.

Loaded Veggie Nachos | Teaspoonofspice.com

And one last thing —> if you want to get creative with mushrooms in your kitchen, you can enter the Swap It or Top It recipe contest (with a chance to win $5,000!) Deadline is August 15, 2014.


Now I’m off to try some blendability tricks with the portabellas I just got in my CSA share yesterday. I’m checking out other ReDuxers’ posts below for inspiration.

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  1. Mushrooms instead of beef on nachos – why that’s BRILLIANT!!! And thanks for introducing me to “Eat, Write Repeat” – had not heard about this conference till I read your post today.
    Shashi @ RunninSrilankan(dot)com recently posted..Mystery Ingredient Reveal & Other Randomness…My Profile

  2. Woah those look amazing! I love nachos with piles of toppings, will have to try this recipe sometime soon! :)
    How to Philosophize with Cake recently posted..Dark chocolate strawberry banana bread muffinsMy Profile

  3. Shashi @ RunninSrilankan(dot)com says:

    Mushrooms instead of beef on nachos – why that’s BRILLIANT!! And thanks for introducing me to “Eat, Write Repeat” – had not heard about this conference till I read your post today.

  4. Oh man, nachos are amazing and these look like they’ll be a great way to spice up my next meatless Monday!
    Thanks for sharing 😀
    GiselleR @ Diary of an ExSloth recently posted..Tired eyes: Prevention, protection and home remediesMy Profile

  5. You live near the mushroom capitol of the world!! Ummm, you may have just gained a new roommate!
    Rachael@AnAvocadoADay recently posted..A Week In Costa RicaMy Profile

  6. LOVE blending my mushrooms in meat! These nachos look fantastic!
    Amanda ( The Kitcheneer) recently posted..Lavender Rosemary Smashed PotatoesMy Profile

  7. Come to mama!!!! That’s one gorgeous pile of veggie nachos!! Tell you what, you make my mushroom sausage polenta bruschetta for your hubby, and I’ll make these yummy nachos for mine. Deal?!! Making note of the Reading Terminal Market for next time I’m in Philly!
    EA-The Spicy RD recently posted..Mushroom and Sausage Polenta Bruschetta~ The Recipe ReDuxMy Profile

  8. I”m a nacho addict!! Love finding new ways to make them!

  9. Oh how I love nachos. I love this idea for incorporating mushrooms. And lots of veggies? Seems healthy enough to be in my diet! :)
    xoxo Sarah Grace, Fresh Fit N Healthy.
    Sarah Grace recently posted..White Chocolate Raspberry Pudding Tarts {quest bar recipe}My Profile

  10. Layering with mushroom and cheese? How did you know I was craving this exact meal? I love nachos but feel the same- and they usually leave me feeling icky. These would definitely taste good and keep me going all afternoon!
    Marisa @ Uproot from Oregon recently posted..San Francisco To Do ListMy Profile

  11. I’m a mushroom fanatic and these chips look great!
    Meredith In Sock Monkey Slippers recently posted..Clean Eating Recipes Your Kid Will Actually EatMy Profile

  12. What a great idea! I would love these!
    Brenda@SugarFreeMom recently posted..How to Reduce Your Sugar Consumption in 5 StepsMy Profile

  13. Ginny McMeans says:

    Love, love, love mushrooms and I put them in almost everything. Your nachos recipe is beautiful!

  14. My hubby would cry if he saw this recipe. He loves mushrooms but can’t have them anymore. We discovered several years ago that he’s developed some allergic reaction to them or something. If he eats anything with even a piece of mushroom he’ll wind up in the er.

  15. Oh my goodness, these look so delicious. I can’t get over how perfect these are.
    Kim Beaulieu recently posted..Pizza with Arugula, Peaches and Hazelnuts | Shop @AuroraImporting New Online StoreMy Profile

  16. So, so, so, so, delicious! And all those colors are to-die-for! Great recipe. Great photos!

  17. This falls under the category “Why on Earth didn’t I think of that?!”
    I loooooove nachos and I love this meatless version! Kudos!
    Gwen @simplyhealthyfamily recently posted..Shitake, Crimini and Shrimp Spring RollsMy Profile

  18. I absolutely love the look of these nachos! They look so hearty and filling without being totally fatty and over caloric. Perfecto!
    Kim (Feed Me, Seymour) recently posted..Strawberry Lemon SorbetsMy Profile

  19. First, I need these nachos in my belly — like now. Second, the honey capped mushrooms sound amazing! Thanks for the introductions. I MUST find these at the farmer’s market next week.
    Dana recently posted..Mediterranean Cremini Mushroom Tacos with Tahini Sauce {Recipe ReDux Sponsored Post}My Profile

  20. Love these nachos, they look amazing!
    Angie recently posted..Bubble Tea RecipeMy Profile

  21. I know – me too! Even as a kid I loved them :)

  22. WOW! This here looks great! The colors are so vibrant and the flavors I’m sure are the same. This would be a hit in my home!

  23. So colorful! My kind of Nachos!
    Cindys Recipes and Writings recently posted..Smoked Turkey Drumsticks #SundaySupperMy Profile


  1. […] with these Grilled Veggie Portabella Mushroom Pizzas and these Loaded Veggie Nachos. Or Gnocchi with Spring Greens and Crimini […]

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