Wild-Mushroom Nachos

Name: Wild-Mushroom Nachos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh or 2 teaspoons dried basil; 43 grams 1/3 cup (about crumbled feta cheese; 4 6-inchs (6-inch) flour tortillas, cut into quarters; 1 Tbsp fresh lemon juice; 1 Tbsp low-sodium soy sauce; 59 milliliters low-salt chicken broth; 1 teaspoon olive oil; 227 grams small portobello mushrooms, sliced (about; 237 milliliters Refried White Beans; 1 Tbsp chopped fresh or 1 teaspoon dried thyme; 79 milliliters Roasted-Tomato Sauce

The recipe Wild-Mushroom Nachos could satisfy your Mexican craving in around 45 minutes. This recipe serves 4. Watching your figure? This vegetarian recipe has 192 calories, 9g of protein, and 6g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of teaspoons basil, soy sauce, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a reasonably priced hor d'oeuvre.

Instructions

Preheat oven to 35

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Oven

Place tortilla quarters on a baking sheet coated with cooking spray.

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Cooking Spray

Tortilla

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Baking Sheet

Bake at 350 for 8 minutes or until crisp.

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Oven

Place sliced mushrooms in a shallow 2-quart baking dish.

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Mushrooms

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Baking Pan

Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss well. Cover and bake at 350 for 15 minutes or until tender.

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Lemon Juice

Mushrooms

Soy Sauce

Basil

Broth

Thyme

Cooking Oil

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Oven

Drain mushroom slices, discarding liquid.

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Mushrooms

Spread 1 tablespoon Refried White Beans over each tortilla quarter, and top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato Sauce and 1 teaspoon feta cheese.

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Tomato Sauce