Gluten Free Mushroom Tostadas

by Kyla Van Heerden

By the South African Mushroom Farmer’ Association

Serves 2-3 / Makes 6 tostadas


1 small red onion, quartered and sliced

4 Tbsp white wine vinegar 

1 tsp salt

2 tsp sugar 

1 large jalapeño, sliced

1 handful fresh coriander, roughly chopped

1 large avocado, diced 

400g portobello mushrooms / 6 medium portabellos 

2 Tbsp taco / fajita / Mexican spice mix 

6 fresh white or yellow corn tortillas

125ml crème fraîche, for serving 

100g feta cheese, for serving 

Lime wedges, for serving

Salt and pepper, to taste 

Olive oil, for cooking 


Place the red onion, vinegar, salt and sugar in a bowl. 

Mix to combine and set aside. 

Prepare the vegetable toppings. 

Preheat the oven on grill. 

Brush the tortillas on both sides with a little olive oil.

Place on a baking tray and grill until lightly charred and crisp, turning half way through to cook both sides. 

Season the portabellos with olive oil and the taco spice. 

Use the same baking tray as the tortillas and grill them, turning them halfway through until lightly charred and cooked through. About 5 minutes. 

Allow to rest, then slice. 

To assemble the tostadas:

Spread a dollop of crème fraîche onto the base of each crispy tortilla. 

Top with mushrooms, quick pickled onions, avocado, jalapeño slices and coriander. 

Crumble a little feta over the top of each tostada. 

Finish each tostada with a squeeze of fresh lime juice just before serving and enjoy! 

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