Gluten-Free Mushroom Tostadas Recipe

These Gluten-free Mushroom Tostadas are a delicious and nutritious meal that your whole family will love.

This dish features crispy tostada shells topped with savory mushrooms and fresh, healthy vegetables. Not only is it a crowd-pleaser, but it’s also packed with nutrients that are essential for good health.

Mushrooms, the star ingredient in this recipe, are a nutritional powerhouse. They’re low in calories and fat, but high in fiber, vitamins, and minerals. They’re also a great source of protein, making them an excellent meat substitute for vegetarians and vegans. Mushrooms are known to boost the immune system and reduce inflammation, making them an excellent food to incorporate into your diet.

Gluten-free Mushroom Tostadas are a great way to enjoy the health benefits of mushrooms in a delicious and satisfying way. The dish is easy to make and can be customized to suit your taste preferences. You can add your favorite toppings such as avocado, tomatoes, or cheese to make it even more flavorful. Plus, since it’s gluten-free, it’s an excellent option for those who have celiac disease or gluten intolerance.

Gluten-Free Mushroom Tostadas Recipe

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


  1. Place the red onion, vinegar, salt and sugar in a bowl.
  2. Mix to combine and set aside.
  3. Prepare the vegetable toppings.
  4. Preheat the oven on grill.
  5. Brush the tortillas on both sides with a little olive oil.
  6. Place on a baking tray and grill until lightly charred and crisp, turning half way through to cook both sides.
  7. Season the portabellos with olive oil and the taco spice.
  8. Use the same baking tray as the tortillas and grill them, turning them halfway through until lightly charred and cooked through. About 5 minutes.
  9. Allow to rest, then slice.

To assemble the tostadas:

  1. Spread a dollop of crème fraîche onto the base of each crispy tortilla.
  2. Top with mushrooms, quick pickled onions, avocado, jalapeño slices and coriander.
  3. Crumble a little feta over the top of each tostada.
  4. Finish each tostada with a squeeze of fresh lime juice just before serving and enjoy!

Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

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