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Mushroom and Poblano Tostadas

Mushroom and Poblano Tostada
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Serves 4| Hands-On Time: | Total Time:



  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms, poblano, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook, tossing occasionally, until the vegetables are tender and the liquid has nearly evaporated, 6 to 8 minutes. Stir in the corn.
  3. Heat broiler. Brush the tortillas with the remaining tablespoon of oil and place on a baking sheet. Broil until crisp, 1 minute per side.
  4. Top with the cheese and broil until melted, about 1 minute. Top with the vegetables, lettuce, and salsa.
By July, 2009

Nutritional Information

  • Per Serving
  • Calories 338Calories From Fat 161
  • Protein 13g
  • Carbohydrate 33g
  • Sugar 6g
  • Fiber 4g
  • Fat 18g
  • Sat Fat 7g
  • Sodium 850mg
  • Cholesterol 25mg
What does this mean? See Nutrition 101 .

Quick Tip

Green pepper
Poblano chili peppers look like long, narrow bell peppers but have a slow, subtle heat. If you prefer, use bell peppers in this recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.