Loaded Portobello Mushroom Nachos


Sharing is caring!

For many years’ mushrooms have been used for their ability to add great flavor to different cuisines.  Mushrooms are an edible fungus that is often categorized as a vegetable that can provide several nutrients and have a varying compositional and nutritional profiles.  Mushrooms contain protein which makes them a great substitute for meat in your recipes. In addition, they are full of vitamins, minerals, and antioxidants, making them not only a great additional to many flavorful dishes, but they are also healthy for you.

The great thing about mushrooms are flavorful and come in a variety of sizes and types including:




Button or White Mushrooms





When picking mushrooms make sure you choose the firmer ones and ones that do not have any moisture on them. It is best to store them in your refrigerator, but you should not wash or trim them until you are ready to cook or eat them.  

Loaded Portobello Mushroom Nachos Ingredients

They go great as a standalone dish sautéed with onions, served raw in a salad, or added to your favorite stir fry, or one of my new favorite ways to enjoy mushrooms is to make these Loaded Portobello Mushroom Nachos. 

Before sautéing the mushrooms, place the cut-up corn tortillas on a baking sheet and bake in the oven at 375 degrees for 10-15 minutes until crisp. We use Three Sisters Nixtamal Corn Tortillas. They are not only made locally here in the Pacific Northwest, but they are made from real food ingredients and are non-GMO.

To prepare the mushrooms, I placed them in a frying pan with some of my homemade vegetable broth that you can get here and a few minced garlic cloves. I begin by adding about a half of cup of vegetable broth and 2-3 minced garlic cloves. I sauté them for about 2 minutes and then I add in the portobello mushrooms and sauté for about another 2-3 minutes. To give this dish a little more smokey flavor, I added in garlic powder, onion powder, chili powder, paprika, coriander, cayenne pepper, and a pinch of salt and pepper. If I am using them with a southwest dish, I like to mix them my homemade Taco Seasoning that you can get here.  

To give this dish a little more smokey flavor, I added in garlic powder, onion powder, chili powder, paprika, coriander, cayenne pepper, and a pinch of salt and pepper. If I am using them with a southwest dish, I like to mix them my homemade Taco Seasoning that you can get here.  

In a separate sauce pan, I added a can of refried beans ( I use 365 brand of Black Refried beans) and let them simmer for a couple of minutes.

This is one of our favorite dishes to use our cheese sauce recipe that you can find here. This is one of my boy’s absolute favorite cheese sauces and I love that it is made from real food ingredients using potatoes and carrots and nutritional yeast along with a few other real food ingredients.

Cheesy Sauce Ingredients

Another great thing about making loaded nachos is making homemade guacamole which you can find here and our Pico de Gallo that you can find here. For this recipe we switched it up a bit and added in jalapenos and omitted oils.

Loaded Portobello Mushroom Nachos

Loaded Portobello Mushroom Nachos

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

These loaded portobello mushroom nachos are simple and easy to make that the whole family will love.


  • 4 Portobello Mushrooms, diced
  • 1 Can of Pinto or Black Refried Beans
  • ¼ Cup of our Homemade Vegetable Broth or you can use water or 2 TBSP of Oil
  • 5 Sweet Peppers, diced
  • ½ Red or White Onion, diced
  • 2 Roma Tomatoes, diced
  • 2 Garlic Cloves, peeled, and minced
  • Olives, sliced (optional)
  • 8 Corn Tortillas, cut into triangles
  • 1 TSP Chili Powder
  • 1 TSP Coriander
  • 1 TSP Garlic Powder  
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • 1/4 TSP Cayenne Pepper 
  • ½ TSP Salt
  • ½ TSP Black Pepper


Add the corn tortillas to a baking sheet and bake in
the oven on 375 degrees for about 10-15 minutes until crisp.

In a frying pan add in the veggie stock and garlic
cloves, and sauté for about a 1-2 minutes. Add in the mushrooms, chili powder, coriander, garlic powder, onion powder, salt, and pepper, and mix together. Cook on medium-high for about 5 minutes until mushrooms are cooked. Remove from heat.

In a separate sauce pan, add in the refried beans and cook on medium until warm.

On a large platter, place a layer of tortilla chips on the bottom, then pour some of the cheese sauce (See the recipe below) over the top, then add a layer of re fried beans and more cheese sauce, then add a layer mushrooms, and another of tortilla chips and a layer of re fried beans and cheese sauce. Then
add the sweet peppers, onions, and tomatoes, and olives to the top. Finally, add the guacamole (See the recipe below) and Pico de Gallo (see the recipe below) to the top it off and Serve.


You can add on additional toppings such as sliced jalapenos or shredded lettuce.

Cheesy Sauce

Cheesy Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

This cheesy sauce is so good that you will want to make extra just to have on hand.


  • 2 Cups of Potatoes or 3 small potatoes, peeled and diced
  • 1 Cup of Carrots or 2 medium carrots, peeled and diced
  • 3/4 Cup of Nutritional Yeast
  • 2 TBSP of Avocado Oil or you if you do not want to use oil, you can replace it with water
  • 1 TBSP or 1/2 Lemon, squeezed
  • 1 TSP Salt
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder


Boil the potatoes and carrots until soft. Approximately 20 minutes.  Drain them and then add them to a blender. Add in the remaining ingredients and blend on high until smooth.


You can store any leftovers in the refrigerator for up
to 5 days.

I have used both russet potatoes and red potatoes for this recipe and both turned out delicioius.

Pico de Gallo

Pico de Gallo

Prep Time: 10 minutes
Total Time: 10 minutes

This Pico de Gallo is made from all fresh ingredients and is a great addition to any southwest meal or salad.


  • 2 Roma Tomatoes, diced
  • ½ White Onion, diced
  • ½ Bunch of Cilantro, leaves removed and diced
  • 1 Large Avocado, peeled and diced
  • 1 Lime, squeezed
  • 1 Jalapeno, membranes and seeds removed, and diced
  • ¼ TSP Salt


Place all the ingredients in a bowl and mix together.

Homemade Guacamole

Homemade Guacamole

Prep Time: 10 minutes
Total Time: 10 minutes

Nothing beats homemade guacamole. You will never buy store bought again.


  • 1 Large Avocado, peeled and diced
  • ¼ White Onion, diced
  • ¼ TSP Salt
  • ½ Lime, squeezed


Mix all the ingredients together in a bowl.

What I love about this dish is how simple and easy it is to make. And is a great dish that you can involve the kids in making. My boys love choosing the toppings and putting the layers together. We love keeping the cheese sauce on hand and have used it in a variety of recipes that I will be posting on the blog later this week.  Happy Cooking!

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links. 

Here is a list of products that I used in making this dish.

Three Sisters Nixtamal Corn Tortillas

Nutritional Yeast

Rachel Ray Frying Pan and Sauce Pan

Vitamix Blender

Citrus Squeezer


Goldman, R. (2016, May 3). Are Mushrooms Good for You? Retrieved from Healthline.com website: https://www.healthline.com/health/food-nutrition/are-mushrooms-good-for-you#1

Ware R.D.N, L. M. (2019, November 6). What is the nutritional value of mushrooms? Retrieved from Medical News Today.com website: https://www.medicalnewstoday.com/articles/278858#benefits

Sharing is caring!

Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.


  1. Pingback: Vegan Cheese Sauce – Clean Food Mama

  2. Pingback: How To Make A Vegan Charcuterie Board – Clean Food Mama

  3. Pingback: Plant-based Mexican Street Corn – Clean Food Mama

  4. Pingback: The Most Excellent Sweet Potato and Black Bean Tacos - Clean Food Mama

  5. Pingback: The Best Vegan Cheese Sauce - Clean Food Mama

  6. Pingback: 15 Best Vegan and Plant Based 4th of July Recipes - Clean Food Mama

Leave a Comment

Your email address will not be published. Required fields are marked *