Swap in diced mushrooms for ground meat to make the ultimate vegetarian loaded nachos~ by Deanna Segrave-Daly, RD
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.)
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.
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.
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.
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.