| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 28g | 8g | 20g |
| sugars | fibre | protein | salt |
| 3g | 7g | 15g | 0.8g |
Why I Love Mexican Spinach and Mushroom Tostadas with Avocado Salsa
There’s something invigorating about tasting a dish that holds within it an entirely different culinary tradition. That’s what I get from my Spinach and Mushroom Tostadas with Avocado Salsa, a Mexican recipe that brings me joy every time I prepare it. Sure, my culinary roots are deeply embedded in Italian cuisine, but I appreciate the versatility and vibrancy of other cuisines and how they can inspire you to experiment and grow as a cook.
A Fusion of Tastes
What truly makes the Spinach and Mushroom Tostadas with Avocado Salsa special is the blending of simple ingredients, yielding complex flavors. Perfectly crisp tostada shells hold a hearty mixture of garlic, onion, mushrooms, and spinach, spiced just right with salt, pepper, and cumin. Topped off with a thin layer of melted Monterey Jack cheese, the result is a delightful medley of textures and tastes that play off each other perfectly. However, it’s the bright, spicy avocado salsa – popping with lime, jalapeno, fresh cilantro, red onion, and tomato – that sends this dish over the top.
Recreating a Classic
Cooking is a form of storytelling, each dish speaking for the culture it comes from. The appeal of Mexican cuisine lies in its bold flavors, diversity of ingredients and methods of preparation. While the traditional tostada is typically topped with refried beans, meat, and cheese, I enjoyed reinterpreting this classic with a vegetarian-friendly twist. I like to think that somewhere, an esteemed Mexican chef like Enrique Olvera would appreciate my little spin on this Mexican mainstay. I guess you could say that while the heart of my kitchen is Italian, the spirit is global.
The pleasure of both cooking and eating this dish reflects my belief in food as a connector, a universal language that brings people together across cultures. And even though I was lucky enough to grow up surrounded by the warm, comforting scents of simmering tomato sauce and baking bread, I’ve found cooking dishes like this Spinach and Mushroom Tostadas with Avocado Salsa equally satisfying.
What You’ll Need
- 6 Tostada shells
- 2 tablespoons of olive oil
- 4 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 lb button mushrooms, cleaned and sliced
- 1 lb fresh spinach leaves
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon of ground cumin
- 1 cup of grated Monterey Jack cheese
- 2 ripe avocados
- 1/4 cup freshly squeezed lime juice
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons of chopped fresh cilantro
- 1 small red onion, finely chopped
- 1 tomato, finely chopped
- Salt and pepper to taste
Method
Step One
Begin by preheating your oven at 375 degrees Fahrenheit. Arrange the tostada shells in a single layer on a baking dish and set aside.
Step Two
Next, heat the olive oil in a large skillet over medium heat. Add in the garlic and onion, letting it cook until the onion has softened and turned translucent; this should take about 5 minutes.
Step Three
Add the sliced mushrooms into the skillet. Cook slowly until all the moisture has evaporated, making sure to stir occasionally. Once the mushrooms have browned, add in the fresh spinach leaves, salt, black pepper, and ground cumin. Stir everything together and cook until the spinach has wilted. Divide the mixture evenly onto the tostada shells and sprinkle the Monterey Jack cheese on top. Bake in the preheated oven until the cheese has melted, about 10 minutes.
Step Four
While the tostadas are baking, prepare the avocado salsa. Mash the ripe avocados in a bowl and mix in the freshly squeezed lime juice. Add in the jalapeno pepper, cilantro, red onion, and tomato. Sprinkle with salt and pepper to taste, and stir until everything is well combined.
Step Five
Once the tostadas are done baking, remove from the oven and let cool for a few minutes. Top each tostada with a generous helping of the avocado salsa. Serve immediately, and enjoy this fresh and healthy dish!
