Lion’s Mane Mushroom Nachos
Ingredients |
|
|
|
3 |
Tbsp. |
Butter, or Violife/Miyoko’s Plant Butter (V) |
|
8 |
ozs. |
Caputo & Guest Lion’s Mane Mushrooms, pulled into bite-sized pieces |
|
1 |
tsp. |
Tajin Mexican Seasoning |
|
1 |
tsp. |
Garlic, minced |
|
30 |
ea. |
Blue corn or yellow corn tortilla chips |
|
2 |
cups |
Shredded chihuahua cheese or Violife Mexican Style Shreds (V), divided |
|
1 |
med. |
Roma tomato, diced |
|
1 |
med. |
Jalapeno pepper, thinly sliced |
|
1/3 |
cup |
Roasted or kernel corn |
|
¼ |
cup |
Diced red onion |
|
1 |
Tbsp. |
Fresh cilantro, chopped Hot sauce, to taste |
|
|
|
Directions
- Pre-heat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add mushrooms and toss to coat mushrooms with butter. Sprinkle seasoning over mushrooms. Saute’ for 3-4 minutes or until mushrooms are softened.
- Place half of the tortilla chips on a medium baking sheet with sides. Sprinkle half of the cheese evenly over the chips.
- Spread the remaining chips over the cheese. Sprinkle the tomatoes, jalapeno slices, onion, corn and mushrooms on top of the chips. Sprinkle the remaining cheese on top. Bake for 10 -15 minutes or until cheese has melted. Remove from oven, and top with cilantro and hot sauce as desired. Serve.
