Loaded Veggie Nachos | The Recipe ReDux
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.
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Loaded Veggie Nachos
- Yield: 4 servings. 1x
Description
Swap in diced mushrooms for ground meat to make the ultimate vegetarian loaded nachos.
Ingredients
- 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
- ⅛ 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
Instructions
- 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.
- Turn on broiler.
- 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.
- Remove from broiler and layer with red peppers, tomatoes and avocado. Garnish with jalapeño slices and cilantro. Serve immediately.
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.
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.
Woah those look amazing! I love nachos with piles of toppings, will have to try this recipe sometime soon! 🙂
LEt me know if you do 🙂 off to check out your super sounding muffins....
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.
It's a great conference - check it out next year!
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 😀
Ooh, that's a great idea to make for Meatless Mondays 🙂 Let me know if you try them out!
You live near the mushroom capitol of the world!! Ummm, you may have just gained a new roommate!
LOVE blending my mushrooms in meat! These nachos look fantastic!
Thanks much Amanda - off to check out your smashed potatoes!
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!
Of course deal!! And next time you are in Philly, there's no question I'm meeting you down at the RTM and we'll do the ultimate foodie tour 🙂
I"m a nacho addict!! Love finding new ways to make them!
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.
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!
I'm a mushroom fanatic and these chips look great!
What a great idea! I would love these!
Love, love, love mushrooms and I put them in almost everything. Your nachos recipe is beautiful!
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.
Oh jeeze, that's awful - I hope he hasn't had any bad incidents recently!
Oh my goodness, these look so delicious. I can't get over how perfect these are.
So, so, so, so, delicious! And all those colors are to-die-for! Great recipe. Great photos!
This falls under the category "Why on Earth didn't I think of that?!"
I loooooove nachos and I love this meatless version! Kudos!
I absolutely love the look of these nachos! They look so hearty and filling without being totally fatty and over caloric. Perfecto!
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.
Let me know if you find them! The chef described them as slightly sticky and they get slightly sweet as you cook them 🙂
Love these nachos, they look amazing!
Thanks Angie - hope you get to try them out 🙂