Preheat the oven to 180°C.
Lightly wipe mushrooms with a piece of paper towel to remove any dirt. Trim the stalks of the mushrooms then chop the mushrooms into 0.5cm slices.
Dice the capsicum into small cubes.
Place mushrooms in a frying pan over medium heat and cook for 3-4 minutes until softened.
Add the chopped capsicum to the pan with the mushrooms and cook for a further 2 minutes.
Add paprika, cumin and coriander to the pan. Stir to combine.
Add water to the pan. Stir to combine and allow to simmer for 1-2 minutes. Season to taste with salt and pepper.
Place the corn chips in a baking dish and top with grated cheese. Bake in the oven for 5 minutes or until the cheese has melted.
Remove the baking dish from the oven and top the corn chips with the mushroom mixture.
If using, top with diced avocado and coriander leaves. Serve with salsa and sour cream.
Ingredients
Directions
Preheat the oven to 180°C.
Lightly wipe mushrooms with a piece of paper towel to remove any dirt. Trim the stalks of the mushrooms then chop the mushrooms into 0.5cm slices.
Dice the capsicum into small cubes.
Place mushrooms in a frying pan over medium heat and cook for 3-4 minutes until softened.
Add the chopped capsicum to the pan with the mushrooms and cook for a further 2 minutes.
Add paprika, cumin and coriander to the pan. Stir to combine.
Add water to the pan. Stir to combine and allow to simmer for 1-2 minutes. Season to taste with salt and pepper.
Place the corn chips in a baking dish and top with grated cheese. Bake in the oven for 5 minutes or until the cheese has melted.
Remove the baking dish from the oven and top the corn chips with the mushroom mixture.
If using, top with diced avocado and coriander leaves. Serve with salsa and sour cream.