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Epicurious

Stacked Mushroom Nachos

These nachos use mushrooms instead of high-fat fried chips as their base. Plan on having plenty around—they disappear quickly!

Recipe information

  • Yield

    serves 8, 2 nachos per serving

Ingredients

16 large fresh button mushrooms, stems discarded
Olive oil spray
1/4 teaspoon chili powder
1/3 cup fat-free refried beans
4 cherry tomatoes, quartered
1/3 cup shredded low-fat Cheddar cheese (about 1 1/2 ounces)
16 black olive slices

Preparation

  1. Step 1

    Preheat the oven to 350°F.

    Step 2

    Put the mushrooms with the rounded sides up on a large nonstick baking sheet. Lightly spray the tops with olive oil spray. Sprinkle with the chili powder. Turn the mushrooms over.

    Step 3

    Spread 1 teaspoon beans over the cavity of each mushroom. Place a cherry tomato quarter with the cut side up on the beans. Slightly press the tomato into the beans to secure it. Sprinkle with the Cheddar. Top with the olive slices.

    Step 4

    Bake for 10 minutes, or until warm.

  2. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories: 31

    Step 7

    Total Fat: 1.0g

    Step 8

    Saturated: 0.5g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 0.0g

    Step 11

    Monounsaturated: 0.5g

    Step 12

    Cholesterol: 1mg

    Step 13

    Sodium: 102mg

    Step 14

    Carbohydrates: 4g

    Step 15

    Fiber: 1g

    Step 16

    Sugars: 1g

    Step 17

    Protein: 3g

    Step 18

    Dietary Exchanges

    Step 19

    1/2 Very Lean Meat

American Heart Association Quick & Easy Meals
TagsNachosButton MushroomMushroomVegetableBean and LegumeCherry TomatoTomatoCheddarCheeseDairyOliveStarterDinnerGluten FreeVegetarianNut FreeQuickEasyOven BakeCookbooks
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