Portabello Mushroom Nachos

4.3 stars based on 6 votes.
6 ratings
Rate This Recipe


  • 9 ounces portobello mushrooms, stems removed, sliced 1/4-inch thick
  • 1/2 cup TABASCO® brand Green Jalapeño Pepper Sauce, divided
  • 2 (8-inch) whole wheat tortillas, cut into 6 wedges
  • 1 cup canned white beans, drained
  • 1/4 cup diced red and green bell pepper
  • 1 teaspoon olive oil
  • 1/4 cup crumbled cotija cheese (queso anejado)


Marinate mushroom slices in 1/4 cup of the TABASCO® Green Sauce for 30 minutes. Place tortilla wedges on a baking sheet and spray with non-stick spray; bake in a 350°F oven for 8 to 10 minutes or until golden. Set aside.

Combine the remaining 1/4 cup TABASCO® Green Sauce and white beans in a food processor and process until smooth. Sauté bell pepper in olive oil just until tender.

Spread 1 tablespoon bean purée on each tortilla wedge and top with 1 teaspoon bell pepper. Add 3/4 of an ounce marinated mushrooms to each wedge and sprinkle with 1 teaspoon cheese. Bake wedges for 5 to 10 minutes or until lightly browned and cheese is melted. Serve immediately.

Makes 2 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
  • Name: nacholuvr88
    Date: January 8th, 2013
    Oh my god. This sounds like an orgasm in my mouth. Tonight. I am making this.