Wild-Mushroom Nachos

Wild-Mushroom Nachos
Photo by Howard L. Puckett

Ingredients

  • 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
  • 1 teaspoon olive oil
  • ¼ cup low-salt chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 2 small portobello mushrooms, sliced (about 1/2 pound)
  • + 17 more ingredients
    • 2 small portobello mushrooms, sliced (about 1/2 pound)
    • 1 cup Refried White Beans
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
    • ¼ cup low-salt chicken broth
    • 4 (6-inch) flour tortillas, cut into quarters
    • 1/3 cup Roasted-Tomato Sauce
    • Lime rind (optional)
    • 1 cup Refried White Beans
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil
    • 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
    • Lime rind (optional)
    • 1 tablespoon fresh lemon juice
    • Cooking spray
    • 1/3 cup Roasted-Tomato Sauce
    • 4 (6-inch) flour tortillas, cut into quarters

Preheat oven to 350°. Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350° for 8 minutes or until crisp. Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss wel...

View full recipe at My Recipes

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