MUSHROOM NACHOS - VEGETERIAN AND GLUTEN FREE
THIS AMAZING VEGETERIAN AND GLUTEN FREE RECIPE WAS CREATED FOR US BY JORDAN THEODOROS AS PART OF OUR "SALADS AND SUMMER FOODS CAMPAIGN"
Servings
serves 12
Ingredients
300g corn chips
60g tasty cheddar, grated
900g Mushrooms (white, Swiss brown and portobello)
10g cumin powder
10g coriander powder
1 tsp dried oregano
2 tsp fresh or dried thyme
Salt and pepper to taste
2 garlic cloves crushed
5g Chilli powder
30g chipotle in adobe sauce, minced
salt and pepper
1-2 lemons juiced
30ml olive oil
1 punnet cherry tomatoes, sliced in quarters
¼ bunch Coriander roughly chopped
80-100g cooked black beans
1 cob corn cooked and stripped
1 green chilli, sliced
1 spring onion sliced
30g Feta crumbled
½ red onion (pickled in vinegar and seasoned with salt and pepper)
200g yoghurt, drained
1 garlic clove, crushed
1 lime juice and zest
Method
1. Heat the olive oil in a large frying pan and add the garlic and mushrooms, sauté for a few minutes until cooked.
2. Add the spices and herbs, chipotle and stir. Season with lemon juice and salt and pepper.
3. On a large platter (oven proof) or paella pan arrange the corn chips and sprinkle with cheddar cheese and place in a warm oven for a few minutes to warm.
4. Combine the yoghurt, garlic, lime juice and lime zest and season with salt. Set aside.
5. Combine the tomatoes and chopped coriander and set aside. Remove the corn chips from the oven and spoon over the mushrooms.
6. Sprinkle over the tomatoes, beans, corn kernels, pickled onion spring onion, feta , and chilli. Spoon over the lime yoghurt and serve.